1 tooth garlic, chopped
1 tsp. ginger
Salt and pepper to taste
2 med. green peppers
2 med. onions
4 scallions, cut in 1 inch strips
1 tsp. sugar
1 (3 oz.) can water chestnuts
3 tsp. soy sauce
1 tbsp. cornstarch
1 1/2 lb. beef bottom round, sliced into strips
1/2 c. chicken stock

Slice the meat into strips. It handles easier if slightly frozen. Slice all vegetables into thin strips.

Heat oil in wok to 350 degrees, add garlic, onions, and pepper. Cook for 2-3 minutes. Remove them and add meat strips, cooking for 2-3 minutes. Remove and add stock, soy sauce, and cornstarch. Stir until thickened. Add vegetables and meat. Serve with rice.