1 pound flank steak, thinly sliced diagonally
1/2 each green, red and yellow bell pepper, julienne 3 tablespoons cooking oil
2 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon minced ginger
Jalapeno or Serrano chili slices for garnish

Marinade

• 2 tablespoons oyster flavored sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon black pepper

• 1/3 cup beef broth
• 2 teaspoons rice wine or dry sherry
• 2 tablespoons dark soy sauce
• 1 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon black pepper

Method

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let ingredients stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
2. Place a wok over high until hot. Add 1 tablespoon oil, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until bell peppers are crisp-tender, 2-3 minutes. Remove bell peppers to a serving plate.
3. Add remaining 2 tablespoons oil to wok, swirling to coat sides. Add beef and pan-fry until browned on both sides, but pink within, 1 1/2 to 2 minutes on each side. Remove the beef from the wok.
4. Remove all but 1/2 teaspoon oil from wok. Add garlic and ginger; stir-fry until fragrant, about 10 seconds. Return beef to wok and add sauce; cook until sauce boils and thickens. Place beef over bell peppers and garnish with chili slices.

Makes 4 servings