2 lb. sirloin, cut into 1/2 x 2 inch strips
2 tbsp. rice wine (or sherry)
2 tbsp. sugar
2 tbsp. soy sauce
1/2 tsp. salt
2 med. sized green peppers (or 1 green, 1 red pepper), sliced thin
2 tbsp. cornstarch dissolved in 4 tbsp. water
1/4 c. vegetable oil

Marinate beef in rice wine, sugar and soy sauce (1 hour to overnight). Heat oil, add beef and stir fry until no longer pink. Transfer to dish. Stir fry pepper in remaining oil for 2 minutes, return beef to skillet and cook 2 more minutes. Add cornstarch dissolved in water, mix to coat beef, stir 2 minutes. Transfer to serving dish.