Directions

1. 1. Cut meat against the grain into 1/2 inch strips. This is easier to do if the meat is very cold.
2. 2. Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak for 2 to 12 hours in the refrigerator.
3. 3. Reserve the marinade and dry the meat on paper towels.
4. 4. Heat peanut oil in a wok and saute the whole garlic until it turns golden brown. Remove the garlic leaving at least two tablespoons of oil in the wok.
5. 5. Add meat to oil and saute until brown; add just a dash of sesame oil to meat while it's browning.
6. 6. Add reserved marinade and one cup boiling water. Let simmer for 45 minutes or until meat is cooked through and tender. Remove meat and keep in warm oven.
7. 7. Transfer marinade to a separate pot, leaving just a little in wok. Add the cornstarch slurry to the marinade stirring to fully combine. Add remaining 1/2 cup boiling water if needed, to adjust the thickness of the sauce. Stir until the liquid reaches the desired consistency.
8. 8. Stir fry green peppers and water chestnuts in liquid remaining in wok. Add the meat and marinade/sauce. Add a dash of sesame oil to taste and stir gently.
9. 9. Serve over cooked rice.