1 lb boneless lean beef, cut in thin 2 inch (5 cm) long strips
1 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp minced onion
2 green peppers cut in strips
2 cups bean sprouts
2 tbsp water (optional)
2 tbsp soy sauce
Marinade:
Marinade: In bowl, stir together cornstarch, sherry and soy sauce until smooth; add beef and stir to coat. Marinate at room temperature for 10 minutes.
In nonstick skillet or wok, heat oil over high heat; stir-fry beef, garlic and onion for 3 minutes or until beef is browned. Transfer to plate and set aside.
Add sweet peppers to skillet; stir-fry for 3 minutes. Add bean sprouts; cook for 1 minute or until vegetables are tender-crisp, adding water if necessary to prevent scorching. Stir in soy sauce. Return to pan and toss to mix and reheat.