1 lb. flank steak, trimmed of fat and partially frozen
2 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1 tsp. sugar
1 lb. med. sized green peppers
3 tbsp. peanut oil
1 slice minced fresh ginger (may use crystallized form)
1 lg. clove garlic, minced
1 can beef bouillon or consomme

Slice steak across the grain so pieces are very thin. Stir cornstarch, soy sauce, salt and sugar together until smooth; toss with beef slices. Wash and prepare peppers; dry and cut into large but bite size chunks. Cook rapidly in heavy skillet about 1 minute over very high flame, using 1 tablespoon peanut oil. (Be careful not to let them blister.) Remove from pan, add remaining 2 tablespoons oil and brown the meat rapidly. (Continuous stirring will keep it from sticking.) Sprinkle with ginger and garlic as you brown. When beef has thoroughly browned, add green peppers and bouillon. Bring to a boil and cook and stir until sauce thickens; about 4 minutes. (Water chestnuts may also be added if desired.) Do not overcook peppers. Serve at once with rice. 3-4 servings.