1 lb. round steak
1/4 c. corn oil
1 clove garlic
1/2 c. coarsely chopped onion
2 c. bite-sized pieces bell pepper
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. bouillon
1 tbsp. soy sauce
Cooked rice

Cut steak diagonally across the grain into thin slices. Cut into strips about 2 inches long. Heat oil in wok or skillet, place garlic clove in hot oil. Remove after 3 minutes. Add meat to oil, cook over medium heat, turning as needed, until browned. Mix in onion, bell pepper, salt, pepper and ginger. Cook over medium heat until just tender, about 3 minutes. Blend cornstarch with stock and soy sauce. Stir into mixture. Cook until thickened. Serve over rice.