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Directions
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1. Slice beef into bite-sized (1 inch) sections. Combine the sherry, soy sauce, water, and
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flour in a small bowl. Place the beef in a mixing bowl and pour the sauce over top of the
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meat. Stir to coat.
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2. Pour the oil over the meat and let stand 15 minutes to marinate.
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3. Mix the soy, chicken broth, and flour in a small bowl and set aside. This is a cooking
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sauce that will be used at the end.
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4. Heat wok or a large saute pan on high heat. When pan is hot, add the oil and coat the pan
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evenly. When the oil is hot, add the garlic and ginger and stir once. Add the beef to the
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wok and stir-fry until the meat is browned on the outside (about 1 1/2 minutes). Remove
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from the pan and set aside.
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5. Oil the pan again and add the green peppers. Stir-fry for 30 seconds.
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6. Add the onion to the pan and continue to stir-fry for another minute.
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7. Add water and salt, cover, and cook for 1-2 minutes. Remove cover and continue to stirfry
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until vegetables are heated all the way through. Add meat to the pan, and pour the
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cooking sauce over everything. Continue to stir-fry until everything is hot and mixed
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evenly.
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Cooking time 0:40, Serves 4
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Serve with: egg drop soup, rice, and green tea
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Notes: For best results, make sure the beef and all the vegetables are the same size. This dish
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works best if you have everything prepared in bowls and ready to go before you start 'wokking'.
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Then you can show off and look professional throwing everything into the wok and turning it
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into dinner. Based on The Sunset Chinese Cookbook.
