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      Yield: 4 servings
 
      1 lb   Eye of round or other beef steak, cut into 1/8" slices into 1x3" pieces
      1 lg   Red bell pepper, cut into 1X3" Pieces
      1 ts   Freshly ground black pepper
      4      Cloves garlic, minced
    1/2 ts  Sesame oil
      2 tb   Soy sauce
  1 1/2 tb Sugar
    1/2 tb  Sherry or dry white wine
  3 1/2 tb  Vegetable oil, divided
      2 lg    Yellow bell peppers, cut
      1 md  Onion, cut into 1x3" pieces
    1/2 ts   Salt
      1 ts    Oyster sauce
    2/3 c    Chicken stock
      1 ts    Cornstarch
      6 c     Cooked rice (enough for 4)
 
  Combine the beef, black pepper, garlic, sesame oil,
  soy sauce, sugar and sherry in a large bowl.  Set
  aside to marinate for at least 1 hour but no more than
  3 hours.
 
  Heat 2 tablespoons of the vegetable oil in a wok over
  high heat. Add the peppers, onion, salt and oyster
  sauce.  Cook, stirring, for 1 minute. Add the chicken
  stock, cover, and cook for about 10 minutes or until
  the peppers are tender.
 
  Meanwhile, heat the remaining vegetable oil in a large
  skillet over high heat until almost smoking.  Add the
  beef and brown on both sides, about 1 minute per side.
 
  Add the peppers to the beef.  Dissolve the cornstarch
  in 1 teaspoon of water and stir into the mixture.
  Bring to a boil and immediately remove from the heat.
  Serve with cooked rice.