1 lb. round or flank steak
1/4 c. oil
1 clove garlic
1/2 c. chopped onion
2 c. bite sized pieces green pepper
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. bouillon
1 tbsp. soy sauce
Cooked rice

Cut steak diagonally across grain into thin slices then cut into strips about 2 inches long.

Heat oil in skillet over medium heat and place garlic clove in hot oil. Remove after 3 minutes. Add meat to oil and cook over medium heat, turning as needed until browned.

Mix in onion, green pepper, salt, pepper and ginger. Cook, stirring constantly until just tender, about 3 minutes.

Blend cornstarch with bouillon and soy sauce and stir into mixture in skillet. Bring to boil and cook, stirring constantly until liquid is thickened. Serve over rice. About 4 servings.