-
1
Combine the sherry, water, and cornstarch in a medium bowl, and stir well to dissolve the cornstarch.
-
2
Add the beef and stir to season it evenly with the sauce.
-
3
Set aside for 15 minutes.
-
4
In a small bowl, combine the soy sauce, chicken broth, dark soy sauce, if using, salt, sugar, and pepper, and stir to mix well.
-
5
Place a medium bowl by the stove to hold the bell peppers after their initial cooking.
-
6
Heat a wok or large, deep skillet over high heat.
-
7
Add 1 tablespoon of the oil, and swirl to coat the pan.
-
8
Add the garlic and ginger and toss well.
-
9
Scatter in the bell peppers and toss again.
-
10
Spread them out into a single layer and cook undisturbed for 15 seconds.
-
11
Then, cook, tossing often, until they are shiny and just beginning to wilt, about 30 seconds more.
-
12
Scoop them out into the bowl and set aside.
-
13
Let the pan heat up again briefly, and then add the remaining 2 tablespoons oil swirling to coat the pan again.
-
14
Add the beef and its marinade, spreading the beef out into a single layer.
-
15
Cook undisturbed for 30 seconds, and then toss well.
-
16
Cook, tossing often, until most of the meat is no longer pink, about 1 minute.
-
17
Return the bell pepper and any juices in the bowl back to the pan, and toss well.
-
18
Add the soy sauce mixture, pouring it in around the edges of the pan.
-
19
Cook, tossing often, until the peppers are tender but not limp and the beef is cooked through, about 1 minute more.
-
20
Transfer to a serving plate and serve hot or warm.
