Beef And Green Pepper Stir Fry

• -2 1/2 tablespoons soy sauce
• -1 tablespoon dry white wine
• -1 tablespoon oriental sesame oil
• -3 teaspoons cornstarch
• -1 teaspoon minced peeled fresh ginger
• -1 garlic clove, minced
• -1/2 pound flank, or skirt steak, cut into thin strips
• -1/4 cup canned beef broth
• -6 tablespoons vegetable oil
• -1 8-ounce can sliced water chestnuts, drained
• -1 small green bell pepper, thinly sliced
• -Freshly cooked rice

1. -Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. -Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
2. -Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. -Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes.
3. -Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds.
4. -Serve with freshly cooked rice.

soy sauce, white wine, oriental sesame oil, cornstarch, fresh ginger, garlic, flank, beef broth, vegetable oil, water chestnuts, green bell pepper, rice

Taken from www.epicurious.com/recipes/member/views/beef-and-green-pepper-stir-fry-50183177 (may not work)