1 (2 lb.) beef round steak, cut about 1/2 inch thick
1/4 c. soy sauce
1 beef bouillon cube
1/2 tsp. ginger
1/2 tsp. garlic powder
2 tbsp. shortening
3 lg. green peppers, cut in thin strips
3 tbsp. corn starch
4 c. hot cooked rice

EARLY IN DAY:

Trim any fat from round steak and cut meat crosswise into strips about 1/4 inch thick. In medium bowl, for marinade, combine soy sauce, bouillon cube, ginger, garlic powder and 1 cup boiling water; stir in meat strips. Cover and refrigerate, stirring occasionally.

ABOUT 1 1/2 HOURS BEFORE SERVING:

Drain meat, reserving 1/2 cup marinade. In 10-inch skillet over high heat, in hot shortening, cook meat until it loses its red color. Add reserved marinade and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring often.

Add green pepper and cook 15 minutes or until meat is fork-tender.

In cup, blend corn starch and 1/3 cup cold water until smooth; gradually stir into hot pan liquid and cook, stirring constantly, until mixture thickens slightly. Serve over rice. Makes 6 servings.