1 1/2 tbsp. vegetable oil
1 clove garlic, crushed (optional), but better with it
1 lb. beef, cut in sm. thin slices
Pepper
1 c. bouillon
2 tbsp. cornstarch
1 tbsp. soy sauce
2 tbsp. water
1 c. green peppers, cut in 1 inch sq.
1/4 tsp. powdered ginger

Heat pan; add oil and garlic. When garlic turns brown, remove. Add beef; fry a few minutes. Season with pepper. Add bouillon; continue to cook a few seconds. Combine cornstarch, soy sauce and water. Add. Cook, stirring until sauce thickens. Add peppers and ginger. Heat thoroughly. Makes four servings.

Serve over boiled rice. A jar of hot Chinese mustard is a good condiment to have on the table with this.

May vary this recipe by substituting chicken for the beef and using chicken bouillon instead of beef bouillon. With chicken, use peas, broccoli, and carrots. For the beef, you may also add green beans. Very tasty and economical too!