Triple Pepper Steak

2 tablespoons oyster sauce
3 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 ½ pounds flank steak, thinly sliced on the diagonal
1/3 cup beef broth
2 tablespoons rice wine or dry sherry
2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 green bell pepper, julienne
1 red bell pepper, julienne
1 yellow bell pepper, julienne
2 tablespoons water
1 teaspoon minced garlic
½ teaspoon minced ginger root

In a large bowl, stir together the oyster sauce, 2 teaspoons of the cornstarch and ½ teaspoon of the pepper. Add the beef and toss to coat. Set aside for 10 minutes.
Meanwhile, in a medium bowl, stir together the broth, wine or sherry, soy sauce, sugar, the remaining 1 teaspoon cornstarch and the remaining ½ teaspoon pepper. Set aside.
Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the oil and swirl to coat. Add the bell peppers and stir-fry for 1 minute.
Add the water and continue stirring just until the peppers are tender, 2 to 3 minutes. Transfer the peppers to a platter; set aside.
Return the pan to high heat. Add the remaining 2 tablespoons oil and swirl to coat.
Add the beef and its marinade and cook, turning once, until brown on both sides but some p ink remains, 1½ - 2 minutes per side. Add the garlic and ginger and stir-fry for 10 seconds.
Add the reserved sauce, bring to a boil and cook until the sauce is thickened, about 2 minutes. Place the beef over the peppers and serve immediately.
Makes 4 servings.
Per serving: 341 calories; 16 g fat (6 g saturated fat; 15 percent calories from fat); 6 g carbohydrates; 70 mg cholesterol; 830 mg sodium; 39 g protein; 1 g fiber