1 lb. flank steak
1/4 c. vegetable oil
1/2 c. onion, chopped
2 c. green pepper, diced
1 clove garlic, minced
1 tsp. salt
2 raw zucchini
1/4 tsp. ground ginger root
1 tbsp. cornstarch
1 c. beef bouillon
1 tbsp. soy sauce
1 tsp. pepper

Cut steak into thin strips. In a skillet, heat oil and cook meat and zucchini over medium heat. Add onion, green pepper, garlic, salt, pepper and ginger. Cook over medium heat until tender, constantly stirring. Mix soy sauce, cornstarch and bouillon together and stir into meat mixture. Bring to boil.