1 tbsp. oil
1 lb. beef chuck strips
1 c. onion slices
1 garlic clove, minced
3/4 tsp. ground ginger
1 c. red and green pepper strips
2 c. bouillon
1 1/2 c. minute rice
3 tbsp. soy sauce
2 tbsp. sherry wine (optional)

Heat oil in pan and brown beef with onion and garlic. Add ginger, pepper strips and bouillon and bring to a boil. Stir in remaining ingredients; cover and remove from heat. Let stand 5 minutes. Stir and serve. Makes 4 servings.