3/4 lb. beef steak

1 red pepper
2 Italian frying peppers
1 tsp. sugar
2 chili peppers, optional
1 wide scallion
1/3 c. broth

SAUCE:

1 tbl. Szechwan sauce
2 tsp. ginger-garlic mix
2 tbl. sesame oil
2 tbl. vinegar
1 1/2 c. master sauce
  1. Julienne beef. Marinate 15 minutes.
  2. Cut up peppers, set aside. Cut scallions in 2" strips.
  3. Assemble sauce ingredients. Use 3 tbl. master sauce as a lubricant.
  4. Heat 1 c. oil very hot. Semi deep fry beef in 2 batches till done, 1/2 minute each.
  5. Drain wok except 3-4 tbl. oil. Fry peppers. Cover 1/2 minute then remove.
  6. Put in beef. Add sauce ingredients. Mix well, then add peppers. Mix, then add broth. Cover 1 minute. Mix in scallions. Thicken.