Spicy Beef With Peppers

• 2 Tbsp. cornstarch, divided
• 4 Tbsp. soy sauce, divided
• 4 Tbsp. dry sherry or cooking wine
• 1 clove garlic, minced
• 1/2 to 1 tsp. red pepper (according to taste)
• 1 lb. beef flank or top round, thinly sliced diagonally
• 1/2 c. water
• 3 Tbsp. corn oil
• 1 green pepper, cut in strips

1. In medium bowl, stir together 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons sherry, garlic and red pepper until smooth.
2. Add beef; toss to coat well.
3. In small bowl, stir in remaining cornstarch, soy sauce, dry sherry and water until smooth; set aside.
4. In wok or large skillet, heat 1 tablespoon of oil over medium heat.
5. Add pepper; stir-fry 1 minute and remove.
6. Heat remaining 2 tablespoons of oil; add beef and stir-fry 2 to 3 minutes or until brown.
7. Add pepper; restir cornstarch mix and add to wok.
8. Stirring constantly, bring to boil; let simmer until it is done.
9. Serve over rice.
10. Makes 4 to 6 servings.

cornstarch, soy sauce, sherry, clove garlic, red pepper, beef flank, water, corn oil, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990648 (may not work)