1 lb. round or flank steak
1/4 c. oil
1 clove garlic
1/2 c. onion (coarsely chopped)
2 c. bell pepper, cut in 1 inch squares
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. beef broth or bouillon
1 tbsp. soy sauce
Cooked rice

Cut steak diagonally across grain into thin slices; then in two inch strips. Heat oil in wok or skillet over medium heat. Place garlic in oil; remove after three minutes.

Mix in onion, bell pepper, salt, pepper and ginger. Cook and stir over medium heat three minutes until tender. Mix cornstarch with broth and soy sauce. Stir into meat mixture. Cook until thickened. Serve over rice.