Chinese Beef

(Based on "10-Minute Chinese Beef" by Sandy Kaufman, from To Our Taste)

• 2 lbs lean beef sliced paper thin, or 2 lbs pepper steak
• 4 Tbsp soy sauce
• 1 Tbsp corn starch or rice flour
• 2 Tbsp oil
• 1 can of sliced water chestnuts

Sauce:

• 1 Tbsp corn starch
• 1/3 c. vinegar
• 1/3 c. sugar

Mix soy sauce, corn starch, and oil over meat before frying.

Heat 2 Tbsp oil. Sautee onion and fresh garlic. Heat beef until brown. Add water chestnuts and simmer until meat is tender. Make sauce and add to meat, then allow sauce to thicken slightly.

Serves 4.