Pepper Beef

3/4 1b. tender beef

3 green peppers

4 small red chilis

1 scallion, diced

3 cloves of garlic, peeled and minced

1/3 wok cooking oil

1 1/2 T soy sauce

1/3 egg, beaten

1 t cornstarch

2 t soy sauce

1 t MSG (optional)

1 t rice wine or sherry

1/2 t ground pepper

1 t sugar

1. Remove stems and seeds from green peppers and chilis and cut into julienne strips. Cut the beef into 1-2/3"shreds and mix in (1) thoroughly to marinate.

2. Heat a wok over a high flame and add the oil. Add the beef shreds before the oil heats up. Separate the shreds with a metal spatula, then add the green pepper and stir. Remove the wok contents immediately and drain off excess oil.

3. Add 1 T of the drained-off oil to the wok and fry the scallion, garlic and red chili over a high flame until fragrant. Add (2) and the beef-green pepper mixture. Stir-fry about 20 to 30 seconds and serve. This dish has eye as well as taste appeal.