Heat the oil in a wok or large frying pan. Add the meat and brown lightly.
Add peppers, onion, and stir fry for two minutes. Add seasoning, water
chestnuts, garlic puree, hoisin sauce, and stirfry for 1 minute. Crumble
the beef stock cube and corn starch into water, and add to the wok to make
a thick sauce.
Posted to recipelu-digest Volume 01 Number 256 by MickieX@aol.com on Nov
14, 1997
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