1 1/2 ts Vegetable oil

1 lb Steak

1 sm Onion

1 sm Green bell pepper

1/4 lb Fresh mushrooms

1/4 ts Marjoram

1/4 ts Thyme

1/4 ts Pepper

1/4 c White wine

1/2 c Beef broth

1 t Cornstarch

1 tb Cold water

Heat vegetable oil in wok over moderately high heat for 30 seconds. Add steak, cut into strips, and fry until no longer pink. Remove. Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram, thyme and pepper and fry for 2-3 minutes. Raise heat to high and stir in white wine and boil, uncovered, for 1 minute. Add beef broth and simmer, covered, for 3-4 minutes. Blend, in a mix of cornstarch cold water. Stir until thickened, add previously cooked beef and cook 1 minute longer. Serve over white rice. Edited by Larry Bibich From and thanks to: [email protected] Sun 07-04-1993

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