Mongolian Beef - South Beach Diet Recipe (Phase 2)

3/4 pound boneless tender beef steak (I used sirloin)
3 Tablespoons cornstarch (divided)
4 Tablespoons low-sugar teriyaki sauce, divided
1 tablespoon dry sherry
1 clove garlic, minced
1 cup water
1 teaspoon distilled white vinegar
1/4 - 1/2 teaspoon crushed red pepper (I used flakes )
2 tablespoons canola oil, divided
1 bunch green onions, cut into 1 " pieces
1 pepper, chunked ( I used orange, but any is good)

Cut beef actoss grain into strips, then into 1 1/2 " squares. Combine 2 T cornstarch, 1 T teriyaki sauce, sherry and garlic in medium bowl, stir into beef, and let stand for 30 minutes.

Combine water, remaining 1 T cornstarch, 3 T teriyaki sauce, vinegar, and red pepper flakes and set aside.

Heat 1 T of oil in a hot wok or large skillet over high heat. Add beef and stir fry for a couple of minutes until no longer pink. Remove from heat.

Heat remaining 1 T oil in same pan. Add green pepper and other vegetables, reserving mushrooms and onions until the very end. Stir fry these for 4 - 5 minutes.

Add beef, teriyaki sauce mixture, mushrooms and onions and cook while stirring until sauce thickens and boils.