1 1/2 lb. beef (sliced 3 x 1 x 1/4 inch)
2 tbsp. peanut or vegetable oil
1/2 tsp. minced garlic
2 beef bouillon cubes
1/4 tsp. pepper
1 tbsp. soy sauce
1/2 tsp. ginger
6 to 8 whole scallions (cut in 4 inch pieces)
4 celery stalks (cut diagonally in 1/4 inch pieces)
3 med. green peppers (cut in 1/2 inch strips)
2 tbsp. cornstarch

Cut beef (cuts easier if partially frozen). Cut up vegetables. In wok (or large skillet), heat oil, add garlic, then beef strips. Saute until beef is brown outside, pink inside. Remove to bowl.

Add another 2 tablespoons oil stir fry vegetables 2 minutes. Combine 1 3/4 cup hot water, bouillon cubes, ginger, pepper. Pour into wok. Add beef. Stir. Simmer covered 10 minutes. In cup, combine, 1/4 cup cold water, soy sauce, cornstarch. Stir into wok stirring constantly, cook until mixture thickens and boils. Serve over rice.