Pepper Steak

1 lb Beef (Flank Steak)
1 or 2 Green Peppers (to taste)
2 Onions (Med)
3 Tbsp Corn Starch
3 Tbsp Sherry Wine
6 Tbsp Water
2 Tbsp Soy Sauce
3 Tbsp Peanut Oil
Slice beef thin and dredge with 1 tablespoon of corn starch
Add 2 tablespoons soy sauce, mix well and let stand several hours covered in the refrigerator (overnight is ok)
Thinly slice green peppers and onions
Mix water and remaining cornstarch together
Heat wok and add peanut oil
Add garlic and stir fry 2 or 3 times
Add beef and stir-fry until it loses its pinkness, remove from pan, 1-2 minutes
Add more peanut oil if needed and stir fry peppers, onions and half the garlic until al dente
Add remaining garlic and stir-fry until done
Add cornstarch mixture and wine to wok and cook until thickened, 30 sec.
Serve over steamed rice