1 1/2 lb. round (flank) steak (1 inch thick)
1/4 c. oil
1 clove garlic, minced
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3 green peppers
2 onions, thinly sliced
1/4 c. soy sauce
1/2 tsp. sugar
1/2 c. beef bouillon
1 c. water chestnuts, sliced
1 tbsp. cornstarch
1/4 c. cold water

Cut steak into 1/8 inch slices. Heat oil in skillet, add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices, brown lightly (2 minutes) then remove meat. Add green peppers and onions. Cook 3 minutes; return beef to pan. Add soy sauce, sugar, bouillon, water chestnuts and cornstarch dissolved in cold water. Simmer about 2 minutes until sauce thickens. Serve over rice. Slice steak while slightly frozen.