Combine 1 1/2 tablespoons soy sauce, wine,
sesame oil, 2 teaspoons cornstarch, ginger and
garlic in medium bowl. Add beef and stir to
coat. Let stand 30 minutes. Combine broth,
remaining 1 teaspoon soy sauce and remaining 1
teaspoon cornstarch in small bowl.
Heat 3 tablespoons vegetable oil in wok or
heavy large skillet over high heat. Add water
chestnuts and bell pepper and stir-fry 2
minutes. Remove from wok. Heat remaining 3
tablespoons oil in wok. Add beef with marinade
and stir-fry until just cooked through, about 4
minutes. Return water chestnuts and peppers to
wok and mix well. Stir broth mixture. Add to
wok and cook until sauce boils and thickens,
about 30 seconds. Serve with freshly cooked
rice.
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