1/4 c. soy sauce
2 tbsp. cider vinegar
2 1/2 tsp. cornstarch
1 tsp. sugar
2 beef flavored bouillon cubes
1/3 c boiling water
1 (1 lb.) flank steak
1/4 c. vegetable oil, divided
2 cloves garlic, halved
2 c. sliced fresh mushrooms
2 med. green peppers, cut into strips
1 lg. onion, sliced
1 (8 oz.) can water chestnuts, drained & sliced
Hot cooked rice

Combine soy sauce, vinegar, cornstarch, and sugar; stir until cornstarch dissolves. Dissolve bouillon cubes in boiling water and add to cornstarch mixture. Set aside.

Partially freeze steak; slice diagonally across grain into 3" x 1/4" strips and set aside.

Pour 2 tablespoons oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute. Add garlic; stir-fry 1 minute. Discard garlic. Add steak; stir-fry 2 minutes or just until browned. Remove steak from wok. Pour remaining 2 tablespoons oil around top of wok; allow to heat at medium high 2 minutes. Add mushrooms, green pepper, onion and water chestnuts; stir-fry 2 minutes. Pour cornstarch mixture over vegetables. Cook, stirring constantly until slightly thickened. Return steak to wok; stir well. Serve over rice.