1 1/2 lb. steak
1/8 c. oil
1 clove garlic, diced
1 tsp. ginger
1/2 tsp. pepper
3 green peppers, sliced
1 onion, sliced
1/4 c. soy sauce
1/2 c. beef bouillon (or 1 beef bouillon cube dissolved in 1/2 c. water)
1 tbsp. cornstarch dissolved in 1/4 c. water

Freeze steak for about an hour to make it easier to slice. Cut steak in thin strips. Marinate meat in soy sauce at least 15 minutes. Heat oil, garlic, ginger and pepper in skillet. As garlic turns golden, add drained meat (reserving soy sauce). Cook meat 1 minute, then turn for 30 seconds. Set meat aside. Add peppers and onions. Cook 3 minutes. Return meat to pan. Add soy sauce, beef bouillon and dissolved cornstarch. Heat briefly, stirring constantly. Serve over rice.

Optional: Add water chestnuts and green onions to pan at end.