1 1/4 lb. sirloin steak (1" thick)
1/2 c. canned diluted beef broth
1/4 c. soy sauce
1/4 c. water
1 tbsp. cornstarch
1/4 c. vegetable oil
1 clove garlic, minced
1 tsp. ground ginger
1/2 tsp. salt & pepper
1 lg. green pepper, cut into strips
1 lg. sweet red pepper, cut into strips
1 lg. onion, thinly sliced
1 (6 oz.) can sliced water chestnuts, drained
4 green onions, cut into 1" pieces
Hot rice

Partially freeze steak. Slice diagonally across the grain into 1 1/2 x 1/8 inch strips. Combine beef broth, soy sauce, water and cornstarch; set aside.

Heat oil in a large skillet over medium high heat. Add garlic, ginger, salt and pepper; cook 1 minute, stirring constantly. Add steak and cook 2 minutes or until browned, remove from skillet. Add pepper and onion; cook 3 minutes or until crisp tender. Add beef, water chestnuts, green onions and broth mixture. Cook 2 minutes or until thickened. Serve over rice. Serves 4-6.