Instructions: Cut meat against the grain into 1/2-inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, minced garlic and sherry. Marinate steak over night in the refrigerator.

Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden-brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while its browning). Set aside.

Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice.

This recipe yields 8 servings.

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