2 lbs. round steak, 1/2 inch thick, cut into 1/2 inch strips
1/4 c. soy sauce
1 c. beef bouillon
2 cloves garlic, mashed
1/2 tsp. ginger

Pour marinade of last 4 ingredients over the meat and refrigerate covered 2-12 hours. Drain meat, discarding the garlic and reserving 1/2 cup marinade. Dry meat strips on paper toweling. In a large skillet saute meat until light brown in 3 tablespoons vegetable oil. Add heated reserved marinade and 1 cup boiling water.

Cover skillet and simmer meat about 45 minutes. Add 3 large green peppers, cut into 1/2 inch strips and 1 cup sliced water chestnuts. Simmer 15 minutes more or until meat is tender. Mix 3 tablespoons cornstarch and 1/4 cup water until smooth and gradually stir this mixture into skillet until gravy has thickened slightly. Serve with boiled rice.