Pepper Steak

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1 pound boneless beef sirlion steak

2 T. cooking oil

1 garlic clove, minced

1 t. ground ginger, or fresh grated ginger

1 t. salt

½ t. pepper

3 large bell peppers, green or any combination, thinly sliced

2 large onions, thinly sliced

¾ t. beef bouillon granules

¾ c. hot water

1 (8 ounce) can sliced water chestnuts, drained

1 T. cornstarch

¼ c. soy sauce

¼ c. water

½ t. sugar

1. Cut steak into 2 inch x 1/8 inch strips.
2. In a large skillet or wok, brown steak in oil.
3. Add garlic, ginger, salt and pepper.
4. Cook 1 minute.
5. Remove meat and keep warm.
6. Add green pepper and onions to the skillet; cook and stir 5 minutes or until crisp-tender.
7. Dissolve bouillon in hot water.
8. Add to skillet with water chestnuts.
9. Combine cornstarch, soy sauce, cold water and sugar and stir into skillet.
10. Add meat.
11. Cook and stir until mixture boils.
12. Cook and stir 2 minutes more.
13. Serve with hot rice.