Steak-And-Pepper Stir-Fry

• 1 pound lean flank steak
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 2 tablespoons dark sesame oil, divided
• 1 cup julienne-cut green bell pepper
• 1 cup julienne-cut red bell pepper
• 1 cup vertically sliced onion
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 tablespoon grated peeled gingerroot
• 1/4 cup water
• 6 cups hot cooked lo mein noodles (about 16 ounces uncooked)

1. Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
2. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles.

soy sauce, cornstarch, sherry, sugar, dark sesame oil, juliennecut green bell pepper, juliennecut red bell pepper, onion, salt, red pepper, gingerroot, water, mein noodles

Taken from www.myrecipes.com/recipe/steak-and-pepper-stir-fry (may not work)