1 cube beef bouillon
1 c. boiling water
1/2 c. soy sauce
1/2 tsp. ginger
1/2 tsp. garlic powder

1/2 c. reserved marinate 1/2 c. cold water 3 tbsp. cornstarch 3 green peppers 3 tomatoes, cut in 2 inch strips 2 sm. cans mushrooms 2 tbsp. oil

Marinate steak in first mixture. Drain meat, reserving 1/2 cup marinade. Add water and cornstarch to reserved marinade; set aside.

Heat oil in hot skillet on high. Add meat, quickly stir fry. Lower heat; add only half of the reserved marinate mixture plus 1/2 cup more water. Cover, simmer 1 hour. Add vegetables and remaining marinade mixture; stir and cook 10 minutes longer, uncovered. Serve over hot rice.