3/4 - 1 lb. flank steak, cut in 1/8 inch diagonal slices
1 lg. sweet onion, sliced 1/4 inch thick
2 c. (8 oz.) fresh mushrooms, sliced 1/4 inch thick
2 med. green peppers, seeded and cut in strips
1 (8 oz.) can water chestnuts, drained and sliced
2 cloves garlic, halved
2 tsp. beef flavor instant bouillon or 2 cubes
1/3 c. water
1/4 c. soy sauce
2 tbsp. cider vinegar
2 1/2 tsp. cornstarch
1 tsp. sugar
1/4 c. vegetable oil

In small saucepan over low heat, dissolve bouillon in water. Stir together soy sauce, vinegar, cornstarch and sugar. Stir in bouillon mixture. Set aside.

In large heavy skillet or wok, heat 2 tablespoons oil over high heat; add garlic and cook a few seconds. Add meat and stir-fry 2 minutes (meat will be slightly pink in center). Remove meat and juices; discard garlic.

Wipe pan; heat 1 tablespoon of remaining oil. Add vegetables and stir-fry 2 minutes over high heat. Add remaining 1 tablespoon oil around edge of skillet; add meat and juices, then bouillon mixture. Stir; cover and cook 2 minutes. Stir to serve.