Ingredients:
1/2 lb. boneless skirt or flank steak, cut into 3-inch strips
3 teaspoons MAGGI Seasoning Sauce, divided
2 teaspoons cooking sherry or rice wine
1 1/2 teaspoons garlic powder
1/4 cup water
2 teaspoons cornstarch
2 teaspoons ketchup
1 to 1 1/2 teaspoons ground black pepper
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 red bell pepper, cut into 1-inch pieces
1/2 medium white onion, cut into strips
Steamed white or brown rice
Directions:
COMBINE beef, 1 teaspoon seasoning sauce, cooking sherry and garlic powder in medium bowl.
COMBINE water, cornstarch, ketchup, remaining 2 teaspoons seasoning sauce, black pepper and sesame oil in small bowl.
HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.
SERVE with rice.