1 lb. boneless top round steak, cut into thin strips
1 c. beef bouillon
1/4 c. soy sauce
1/2 tsp. ginger
1/2 tsp. garlic powder
2 tbsp. sugar
3 tbsp. salad oil
3 onions, cut into strips
3 lg. green peppers, cut into strips
3 tbsp. cornstarch

Early in the day, trim fat from meat and cut into thin strips. In a bowl, stir bouillon, soy sauce, ginger, garlic powder and sugar. Add meat strips; cover and refrigerate for several hours. About 1/1 4 hours before serving, drain meat and save the marinade. In a large skillet, over high heat, in hot oil, cook meat until lightly browned. Add marinade and 1 cup of water. Reduce heat to low and cover. Cook for 45 minutes. Add green peppers and onions. Cook 10 minutes. Blend 1/4 cup water and cornstarch. Stir into the skillet until thick. Serve over rice.