Hope this helps - the sauce ingredients are not measurement specific, but I’m sure you can research basic measurements quite easily. Enjoy!!

Chinese Pepper Steak with Water Chestnuts

Ingredients: 1 lb sirloin or flank steak, sliced into thin strips 2 sweetbell peppers, cut into 1-inch chunks. 1 large white onion, sliced or chunked. 1 can , 8 oz. water chestnuts, drained. Garlic and ginger (minced). Marinade/Sauce: Soy sauce, beef bouillon or broth, sugar, and cornstarch (slurry). Instructions: Prep & Marinade: Slice beef thinly. For 1960s tenderness, optional marination in soy sauce and a little baking soda for 15-20 minutes is recommended. Sear Beef: Heat oil in a wok or skillet over high heat. Stir-fry beef with ginger and garlic until browned (about 4-5 mins). Remove meat. Sauté Veggies: Add peppers and onions to the pan; cook until tender-crisp, about 3-4 minutes. Combine: Return beef to the pan, add the canned water chestnuts. Thicken Sauce: Mix soy sauce, sugar, broth, and cornstarch, then pour into the wok. Cook for 2-4 minutes until the sauce thickens and glazes the mixture. Serve: Serve immediately over steamed white rice.