5 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons white sugar
1 teaspoon salt
1 pound flank steak, thinly sliced
1/2 cup COLLEGE INN(r) Beef Broth
2 tablespoons white wine vinegar
1/4 teaspoon red pepper flakes (to taste)
2 teaspoons cornstarch
2 tablespoons oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 cup sliced red bell pepper
1 (8 ounce) can sliced water chestnuts, drained
6 green onions, cut in 2-inch lengths
Combine 3 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt in medium bowl; add meat and marinate 1 hour.
Combine remaining soy sauce, sherry, sugar and salt with beef broth, vinegar and pepper flakes. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in skillet or wok. Add meat, garlic and ginger. Stir-fry about 2 minutes. Add bell pepper, water chestnuts and green onions; continue cooking 1 minute.
Add cornstarch mixture. Cook, stirring constantly, until thickened and translucent. Serve over rice, if desired.