Canton Beef Japan 8 oz beef flank steak 1 green pepper 1 red pepper 1 small onion 1 c cooking oil Marinade: 4 Tbl water ¼ tsp salt ¼ tsp chicken base ¼ tsp sugar 1 egg white 1 tsp cornstarch Sauce: 1 Tbl soy sauce 1 tsp oyster sauce 1 tsp wine 1 tsp chicken stock ½ tsp chicken base ½ tsp sugar Pinch white pepper 1 tsp cornstarch ¼ ts sesame oil 1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside. 2. Mix the sauce ingredients in a bowl and set aside. 3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside. 4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula. 5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.