1 (2 lb.) flank steak
2 tbsp. Teriyaki sauce
2 tbsp. dry sherry (white wine)
2 tsp. corn starch
1 tsp. sugar
2 tbsp. soy sauce

Trim fat from steak and cut into lengthwise strips 1 inch wide. Cut strips into 2 inch pieces. Marinate in above marinade for 1 to 6 hours.

2 bell peppers, sliced 1/2 inch wide
1 pkg. frozen snow peas, thawed
1 (8 oz.) can water chestnuts, sliced and drained

Put 1 tablespoon oil in 10 inch skillet and heat on medium high. Add pepper and stir fry for 1 minute. Remove and drain. Stir fry peas and chestnuts for 1 minute. Remove. Drain. Add 1 tablespoons oil to pan. Squeeze marinade from meat and stir fry in 2 batches until well seared.

Add all times to pan. Mix 1 package French's brown gravy mix to marinade. Add to pan. Add 1 cup of water. Simmer until meat is tender. Serve over rice.