2 tbsp. cooking oil
6 to 8 oz. lean beef, cut into sm. cubes
1 sm. onion, sectioned
1 tsp. fresh garlic, minced
1 tbsp. curry powder
3/4 c. water
1 green pepper, seeded and cut into lg. pieces
1 tbsp. chili powder
1 tsp. sugar
1 tsp. cornstarch, dissolved in 2 tsp. water
2 c. hot cooked rice

Warm wok or 12 inch skillet over high heat 1 to 2 minutes. Reduce heat to medium and add oil, beef, onion, garlic, and curry powder. Stir fry 2 minutes. Add water, green pepper, chili powder, and sugar. Cook until beef is tender (about 5 minutes). Add cornstarch mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve at once over hot cooked rice. Makes 2 entree servings.