1 1/2 lb. round steak
2 green peppers
2 med. onions, peeled
1 tsp. salt (opt.)
1/2 c. salad oil (approx.)
1 can beef broth (opt.)

MARINADE:

6 tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. sugar (fructose)
1 tsp. MSG
1 tbsp. salad oil
3 tbsp. soy sauce
1 tbsp. cooking sherry

1. Trim off excess fat from steak, then cut into thin strips, about 1/8" wide cut on diagonal.

2. In bowl mix marinade ingredients. Add beef strips and marinate all afternoon or longer.

3. Cut green peppers lengthwise into 1/4" to 1/2" strips. Cut onions the same way; separate into pieces by pulling layers apart.

4. In medium pan, electric pan at 350 degrees, or wok, heat 2 tablespoons salad oil until very hot. Add green peppers, onion and salt and stir fry in hot oil for about 3 minutes or until peppers and onions become slightly brown and crisp. You must stir constantly or they will cook too much. They will be heated again so leave them a little under done.

5. Remove peppers and onions from pan. Add 5 tablespoons oil. Heat until very hot. Add steak mixture; stir fry just until it loses its red color, about 3 to 5 minutes.

6. Blend in 1 can beef broth until desired consistency (we like a lot of gravy). Add peppers and onions and keep tossing ingredients for 1 minute until heated through. In electric fry pan turn heat down to 300 degrees to add broth. Serve over rice. Makes about 4 servings.