1 1/2 lb. sirloin steak, 1" thick
1/4 c. pure vegetable oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3 lg. green peppers, sliced (2 1/2 c.)
2 lg. onions, thinly sliced (2 c.)
1/4 c. soy sauce
1/2 tsp. sugar
1/2 c. beef bouillon
1 can (6 oz.) water chestnuts
1 tbsp. cornstarch
1/4 c. cold water
4 green onions, cut in 1" pieces
Hot cooked rice

Freeze steak for at least 1 hour. (It's easier to slice.) When ready to cook, cut into 1/8 inch thick slices. Heat oil in skillet; add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices, brown lightly for 2 minutes; remove meat. Add green peppers and onions. Cook for 3 minutes. Return beef to pan; add soy sauce, sugar, bouillon, water chestnuts and cornstarch dissolved in cool water and sauce thickens. Serve over hot rice. Serves 8.