- 3/4 lb (375 g) lean beef,
			sliced thinly into bite-sized pieces

			Marinade for Beef:
		- 1 egg

		- 1/3 tsp (1.5 mL) salt

		- 1 Tbsp (15 mL) cooking wine

		- 1 Tbsp (15 mL) cornstarch (corn flour)

		- 2 Tbsp water

		- 1 1/2 Tbsp (20 mL)  oil

		- 1 1/2 lb (750 g) Green peppers, seeds removed,
			slice on the diagonal into thin slices

		- 1 cup (250 mL) cooking oil

		- 2 1/2 Tbsp (30 mL) oyster sauce

		- 2 Tbsp (25 mL) light soy sauce

		- 3/4 Tbsp (10 mL) dark soy sauce

		- 1 Tbsp (15 mL) sugar

		- a few drops of sesame oil

		- 2 cloves garlic, crushed

		- 1/2 cup (125 mL) chicken broth

		- 2 Tbsp cornstarch (if desired)

		Slice beef and mix together marinade ingredients.
		Add marinade to beef
			and marinate for thirty minutes.
		Add 1 1/2 tablespoons of oil to beef,
			mix in thoroughly, and marinate beef
			for another thirty minutes.
		While beef is marinating, prepare the vegetables.

		Heat wok and add 1 cup of oil.
		When oil is ready,
			add beef and stir-fry
			until it is nearly cooked.
		Remove beef and set aside on a plate.
		Drain the wok and wipe clean with a paper towel.

		Add 1/2 cup water to wok.
		Bring the water to a boil
			and add the peppers.
		Cover and cook until peppers
			is cooked through.
		Drain the wok.

		Heat wok and add oil (about 2 tablespoons).
		Add the garlic and stir-fry for about 1 minute.
		Add vegetables and beef and mix together.
		Make a well in the middle of the wok
			and add the sauce ingredients.
		Add cornstarch, stirring to thicken.
		Mix sauce together with other ingredients.
		Serve hot.