Chinese Pepper Steak

Trim away and discard any fat from the flank steak. Cut the meat lengthwise into strips about 2-inches wide, then cut each strip diagonally against the grain into slices 1/4-inch thick.

Mix thoroughly the egg white, sherry, soy, sugar, cornstarch, and five-spice powder in a small bowl; add the meat slices, mix, and marinate for 30 minutes to 1 hour.

Mix the cornstarch with 2 tablespoons of water or beef stock.

Meanwhile place the peppers, onions, oil, garlic, stock, cornstarch mixture, and sesame oil within easy reach of your stove.

Set a wok or a large heavy skillet over high heat for about 1 minute. Add 1 tablespoon peanut oil, turn heat down slightly, and put in the peppers and onions. Stir-fry (tossing frequently) for 4 minutes or until just tender; remove with a slotted spoon. Add to the wok or skillet the remaining 3 tablespoons oil and heat until almost smoking.

Add the garlic slices and stir for a few seconds, removing them before they turn brown. Discard. Immediately add the meat in its marinade and stir-fry for 3 minutes or until the meat shows no sign of pink on the surface.

Add the peppers, onions, and beef stock; cook for 1 minute. To this add the cornstarch mixture, stirring constantly until the sauce is thickened.

Pour over all the sesame oil, mix well, taste for seasoning, and serve immediately over rice.