1 lb. round steak (buy thin steak and freeze slightly-it's easier to cut)
1/4 c. oil
1 clove garlic, peeled and split
2 c. green pepper, cut into bite-sized pieces
1 tbsp. salt
1 jar mushrooms, sliced (fresh are better)
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. beef broth or bouillon
1 tbsp. soy sauce
Cooked rice

Cut steak diagonally across the grain into thin slices, then into 2 inch strips. Heat oil in skillet over medium heat. Place split garlic clove into hot oil. Remove after 3 minutes; add meat and turn until browned. Mix onion, green pepper, mushrooms, salt, pepper and ginger. Cook over medium heat, stirring constantly until tender, about 5-6 minutes. Blend cornstarch smoothly with small amount of cooled broth, then blend all together with soy sauce. Cook until liquid is thickened. Serve over rice.