Beef and Peppers

2 ½ pounds flank or round steak

½ cup peanut oil

3 tablespoons soy sauce

1 tablespoon cooking sherry

4 teaspoons cornstarch

¼ teaspoon ground ginger

½ teaspoon sugar

⅛ teaspoon monosodium glutamate

1 to 2 green peppers, to taste

1 to 2 onions, to taste

1 teaspoon salt

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Cut meat in thin strips (meat is easier to cut if partially frozen). Mix meat with 1 tablespoon oil, soy sauce, sherry, cornstarch, ginger, sugar and MSG; set aside. Cut peppers and onions in thin strips. Heat 2 tablespoons oil until hot; add peppers, onions and salt; stir fry three minutes until brown and crisp. Heat 5 tablespoons oil until very hot; add meat and stir fry until it loses its red color, about 3 to 5 minutes. Add peppers and onions and stir fry until vegetables are heated through. Serve with rice.