1 lb. beef chuck or round
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. onion, sliced
1 c. green pepper, sliced
1 c. red pepper, sliced
1 tbsp. cornstarch
1 c. water

With very sharp knife cut beef across grain into thin slices, 1/8 inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thick. Serve over rice.