1 lb. flank steak, thinly sliced cross-grain
1/2 c. chicken broth
1 tbsp. (each) cornstarch, dry sherry
1/4 c. soy sauce

Combine and marinate meat for 15 minutes.

3 tbsp. oil
1 1/2 c. (each) sliced onion, thinly sliced red and green peppers, bean sprouts
1 1/2 tsp. minced garlic
10 oz. pkg. frozen peapods, drained

Heat wok on high; add 2 tablespoons oil and stir-fry beef until it loses redness; place on rack inside wok. Add remaining oil, then stir-fry onion and garlic until tender; add peppers and cook 1 minute. Add sauce, cook meat, bean sprouts and peapods; cook stirring until bubbling; serve hot over rice and chow mein noodles.