Chinese Pepper Steak 

1½ pounds round steak cut 1-inch thick

3 tablespoons vegetable oil

1 clove garlic minced

½ teaspoon salt

2 teaspoons fresh ginger root, minced or 1 teaspoon ground ginger

½ teaspoon black pepper 

2 large green bell peppers, thinly sliced

1 large onion, quartered and thinly sliced

1 (8-ounce) can water chestnuts sliced, drained

1/3 cup soy sauce

1 teaspoon granulated sugar

2/3 cup beef bouillon

1 tablespoon cornstarch

1/3 cup water cold

Place meat in freezer for about 30 minutes or, until firm. Remove from freezer, trim off fat, and slice 1/8-inch thick. Heat oil in a large heavy skillet or Chinese wok; add garlic, meat, salt, ginger, and pepper. Stir-fry over high heat for 4 to 5 minutes. Remove from skillet and set aside. Add green peppers and onion; stir-fry for 3 minutes. Return meat to pan and add water chestnuts. Mix together soy sauce, sugar, bouillon, cornstarch, and cold water; add to meat and vegetables in skillet. Stir over high heat until sauce thickens, about 4 minutes. Serve immediately over hot rice; sprinkle top with green onions.