Beef and Peppers

adapted from Kiku Kay's Chinese Cookbook
Don't forget to have rice cooking while you prepare this
If your chopping was done ahead it is a very fast meal

MEAT
1 lb flank steak, sirloin, top round, eye of round...........I use plain old round or thin-sliced sirloin tip or whatever's on sale...........and usually less than a lb. Could use portobellos but get whole ones so you can scrape the "gills" off with a spoon to keep it from getting "muddy"

MARINADE
3 Tb soy sauce
2 tsp cornstarch
1 Tb red wine vinegar
1 Tb sesame oil
1 Tb water
dash black pepper
1 tsp finely chopped ginger (or ground)
1 tsp finely chopped garlic (or powder)
dash of baking soda


VEGETABLES (vary according to taste or availability - bean sprouts are good, can use tomatoes, green beans, snap or snow peas, more onions)
1/2 c sliced water chestnuts
3 c green pepper, sliced
1 onion sliced thin or shredded
up to a whole pkg of slaw mix or 3-4 cups shredded cabbage

GLAZE
2 tsp cornstarch
1 Tb soy sauce
1/2 c chicken broth (dissolve some bouillon)

Cut beef across grain into thin slices 2 inches long and put in the marinade for at least 30 minutes in the fridge (turning the tupperware over every now and then is good)

Heat 2 Tb of oil in large frying pan or wok (if you have seasoned wok oil that's great)
Add beef and stir-fry about 2 minutes or until beef loses all trace of red. Remove beef and add 2 Tb of oil, add and stir-fry vegetables at least 2 minutes. Season with salt (optional), red pepper flakes, black pepper fresh-ground, can add more garlic and ginger if you like (I do),
Mix glaze ingredients and add to vegetables, stir beef back in and heat through (1-2 minutes).

Serve over rice, and if desired top with some chow mein noodles