1 1/2 lbs. sirloin steak, 1 inch thick
1/4 c. vegetable oil
1 clove garlic, minced
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
2 lg. onions, thinly sliced
1 tbsp. cornstarch
1/4 c. water
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. beef broth, diluted
1/4 c. soy sauce
1/2 tsp. sugar
3 lg. green peppers, sliced
4 green onions, chopped, optional
Hot cooked rice

Partially freeze steak; slice diagonally across the grain into 3 x 1/8 inch strips. Heat oil in a large skillet; saute garlic, salt, ginger and pepper until garlic is golden. Add steak, and cook 5 minutes or until browned. Remove meat. Add sliced onion, and cook 5 minutes.

Combine cornstarch and water; mix well. Return meat to skillet, add cornstarch mixture, water chestnuts, broth, soy sauce, and sugar. Simmer until sauce thickens. Stir in green pepper; cook 5 minutes. Add green onions, if desired. Serve over hot cooked rice. Yield: 6-8 servings.