Ingredients

Makes 4 servings

　　1 tablespoon soy sauce

　　1 teaspoon cornstarch

　　1/3 cup plus 2 tablespoons cold water

　　1 1/2 pound beef loin sirloin steak, cut crosswise into 3- by 1/4- by 1/4-inch strips

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup olive oil or vegetable oil

　　4 bell peppers in assorted colors, cut into 1/4-inch-thick strips

　　1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices

　　3 garlic cloves, sliced

　　Accompaniment: cooked white rice

　　

Step 1

Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.

　　

Step 2

Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.

　　

Step 3

Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.