1 lb. boneless sirloin or beef flank steak
1 tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
Dash of pepper
1 each med. green & red pepper (all green may be used)
1 med. onion
1/4 c. chicken broth
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
3 tbsp. vegetable oil
1 tsp. finely chopped ginger root
1 tsp. finely chopped garlic
2 tbsp. vegetable oil
1/2 c. chicken broth

Cut beef with grain into 2" strips. Cut strips across grain into 1/8" slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and pepper in bowl. Refrigerate 30 minutes.

Cut peppers into 1" pieces. Cut onion into 3/4" pieces. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.

Heat wok or frying pan until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil; rotate to coat. Add onion, ginger root and garlic; stir-fry until garlic is light brown. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef mixture from wok or frying pan.

Add 2 tablespoons vegetable oil; rotate to coat. Add peppers, stir-fry 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add beef; stir-fry 30 seconds. 6 servings.