|Boneless sirloin steak||1 Pound|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground ginger||1 Teaspoon|
|Green peppers||3 Large, thinly sliced|
|Onions||2 Large, thinly sliced|
|Beef bouillon granules||3⁄4 Teaspoon|
|Hot water||3⁄4 Cup (12 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Cut steak into 2-in.x 1/8-in.strips.
In a large skillet or wok, brown steak in oil.
Add garlic, ginger, salt if desired and pepper; cook for 1 minute.
Remove meat and keep warm.
Add green peppers and onions to skillet; cook and stir for 5 minutes or until crisp-tender.
Dissolve bouillon in hot water; add to skillet with water chestnuts.
Combine cornstarch, soy sauce, cold water and sugar; stir into skillet.
Cook and stir until mixture boils; cook and stir 2 minutes more.