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1 1/2 lbs. flank steak, thin strips across grain
4 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. sugar
Peanut oil
2 green peppers, sliced
4 green onions, sliced
1 tsp. red pepper flakes
1 tsp. cornstarch
2 tbsp. sherry
1 tsp. salt
2 tbsp. water
1 tbsp. soy sauce
Cooked rice


Combine soy sauce, sherry and sugar and coat steak. Stir fry peppers and onions in oil in wok for 1 minute. Remove vegetables, add more oil, stir fry meat. Return vegetables, add salt and pepper flakes. Stir fry 4 minutes. Add cornstarch mixed with water, sherry and soy sauce and cook until thick and smooth. Serve over hot rice. 4 servings.

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