1 lb. round or flank steak
1/4 c. corn oil
1 clove garlic
1/2 c. coarsely chopped onion
2 c. bite-size green peppers
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. stock (or bouillon)
1 tbsp. soy sauce
Cooked rice

Cut steak diagonally across the grain into thin slices, then into strips about 2 inches long. Heat corn oil in skillet over medium heat. 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, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, until just tender, about 3 minutes. Blend cornstarch with stock and soy sauce. Stir into mixture in skillet. Bring to a boil and cook stirring constantly, until liquid is thickened. Serve over rice. Makes about 4 servings.