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1 lb. beef, top round steak,
cut 3/4 to 1-inch thick
1/2 c. dry sherry
1/4 c. soy sauce
1 large red pepper
1 large green pepper
2 Tbsp. cornstarch
cooked rice, if desired

Slice steak crosswise into 1/8-inch strips. Combine
water, sherry and soy sauce; pour over beef and marinate while
cutting peppers into thin strips. Quickly cook peppers in hot
oil in large frying pan or wok 3 to 4 minutes, stirring con-
stantly. Remove from pan. Pour off and reserve marinade.
Quickly brown beef strips (1/2 at a time), in hot cooking oil.
Combine cornstarch with reserved marinade. Add liquid and
peppers to beef and cook, stirring, until sauce is thickened.
Serve over cooked rice, if desired. Makes 4 servings.
Note: Partially freeze steak to facilitate slicing
into thin strips.

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