Ingredients
2 tablespoons cornstarch, divided4 tablespoons dry sherry or beef broth, divided4 tablespoons soy sauce, divided1 garlic clove, minced1/2 to 1 teaspoon crushed red pepper flakes1 pound beef top sirloin steak, thinly sliced1/2 cup cold water3 tablespoons canola oil, divided1 green pepper, sliced1 sweet red pepper, slicedCooked rice or chow mein noodles
Preparation
In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside.
In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside.
In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter.
Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef.
Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.
