---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       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.
   Mark Bittman, The Baltimore Sun; Jan 29, 1992