---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPER ONION BEEF
  Categories: Chinese, Beef
       Yield: 4 servings
  
       1 lb Beef flank steak, sliced
            -thin across the grain
 
 -------------------------MARINADE-------------------------
       1 tb Light soy sauce
       1 tb Dry sherry
     1/2 ts Freshly grated ginger
 
 ------------------------ADDITIONAL------------------------
       4 c  Peanut oil for deep frying
 
 ------------------------FOR CHOWING------------------------
       1 tb Peanut oil
       2 ea Cloves garlic, sliced thin
       8 ea Green onions, cut Chinese
            -style
       1 pn MSG (opt)
       1 pn Sugar
            Freshly ground black pepper
            -to taste - USE LOTS
  
   Marinate the cut meat in the soy, wine and ginger.
   Mix well and let sit for 15 minutes.  Drain the
   marinade well and separate the meat into individual
   pieces.  In a wok of deep pan heat the oil for deep
   frying to 375 degrees.  Add the meat all at once and
   stir a bit to separate.  Remove after one minute and
   drain the meat in a colander.  Heat the wok again and
   add the oil for chowing.  Add the garlic and green
   onions and chow for just a moment.  Add the drained
   meat and all remaining ingredients, using plenty of
   black pepper.  Chow until the meat is hot, and serve.
  
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