1 lb. thin sliced beef
2 red peppers
2 green frying peppers
1 can Taiwan corn
1/2 c. water chestnuts

SAUCE:

2 tbl. dark soy
2 tbl. oyster sauce
2 tsp. sesame oil
1 tbl. hoisin sauce
corn starch paste + 3/4 c. broth
  1. Cut up and marinate beef 15 minutes.
  2. Cut up peppers, sprinkle with 2 tbl. water.
  3. Cut corns in two, also water chestnuts.
  4. Assemble sauce ingredients.
  5. Heat wok. Heat pepper 1/2 minute separate. Set aside.
  6. Fry beef 1 minute. Add corn and water chestnuts. Cover 1 minute then add peppers and sauce. Cover 1 minute then thicken. Serve.