===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-93 (22:00)             Number: 411
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Chinese Beef and Vegetabl      Conf: (37) Home Cooki
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                        Chinese Beef and Vegetables

8 ounces flank steak                    2 teaspoons cornstarch
1 tablespoon canola oil                 1 clove garlic
12 ounces whole onion, or 11 oz. ready-cut (2 1/4 to 2 3/4 cups)
16 ounces green or red peppers, or 14 oz. ready cut (4 cups)
8 brussels sprouts
Fresh or frozen ginger, enough for 1 tablespoon
1/4 teaspoon five-spice powder
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry
1/4 teaspoon hot-pepper flakes

   Wash, dry and cut beef against grain into 1/4-inch strips.  Cut
each strip into 1-inch pieces.  Sprinkle beef with cornstarch.  Heat
oil in wok until hot.  Saute' beef until brown on both sides.
   Meanwhile, with food processor running, put garlic through feed tube
to mince.  Add whole onion to slice, add to wok and stir.
   Wash, trim and seed peppers, cut into quarters, slice in food
processor, add to wok, stir.
   WAsh and trim brusssels sprouts, slice in food processor, stir into
wok.
   Grate ginger, add to wok with five-spice powder, soy sauce, sherry
and hot-pepper flakes.  Continue cooking until vegetables are tender,
serve over rice.  Yield: 2 servings.

Dappy note:  You don't have to do all this in a food processor.  I do
suggest that  you try to do all the slicing and preparing of the
vegetables ahead of time.