1 lb. boneless chuck, cut into thin strips
1 lg. onion
1 garlic clove, minced
1 tbsp. oil
3/4 tsp. ginger
1 c. green pepper
1/2 - 1 c. tomato
1 (8 oz.) can water chestnuts, diced
1 1/2 c. beef bouillon
3 tbsp. lite soy sauce
1 1/2 c. dry Minute Rice

1. Saute beef, onion strips and garlic in oil until meat is browned.

2. Add ginger, green pepper strips, tomato, water chestnuts, bouillon and soy sauce.

3. Bring to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Makes 4-6 servings.