1/4 c. vegetable oil
1 lb. rib steak, cut in 1-inch cubes
1 tsp. finely chopped garlic
3 tbsp. finely chopped ginger root
1 tsp. pepper
1/4-1/2 c. oyster sauce
Hot cooked rice
3/4 c. beef stock
1 tbsp. cornstarch
2 tbsp. cold water
1/2 lb. sm. mushrooms
1 c. sliced white onions
2 c. sliced green pepper, blanched
1 c. diced sweet red peppers

Heat oil in large skillet or wok. Add beef, garlic, ginger and pepper. Cook and stir for 10 minutes. Add oyster sauce and beef stock and simmer for 15 minutes. Lower heat and add cornstarch dissolved in water. Add mushrooms and onions. Cook 10 minutes. Remove from heat and stir in peppers. Serve with hot cooked rice. Makes 5 cups.