3/4 lb. boneless chuck, cut into thin strips
1 lg. onion, sliced
1 garlic clove, minced
1 tbsp. oil
3/4 tsp. ginger
1 c. green &/or red pepper strips
1 1/2 c. beef bouillon
3 tbsp. soy sauce
1 1/2 c. cooked rice

Saute beef, onion and garlic in oil in large skillet until meat is browned. Add ginger, green pepper, bouillon and soy sauce. Bring to a boil. Stir in rice. Cover, remove from heat and let stand for about 5 minutes.