2 lbs. round steak OR venison
1/4 c. light soy sauce
1 c. beef bouillon
1/4 tsp. ginger
2 cloves garlic, mashed
1/4 c. cooking sherry
4 tbsp. peanut oil
2 cloves garlic, chopped
1 1/2 c. boiling water
3 lg. green peppers, cut into 1/2" strips
1 c. sliced water chestnuts
3 tbsp. cornstarch
Sherry OR sesame oil
Hot boiled rice

Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Drain the meat, reserving marinade. Dry meat on paper towels.

In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoons oil in wok. Add meat to oil and saute until brown (remember Jack's tip and add just a dash of sherry or sesame oil to meat while it is browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep warm in oven.

Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice.