• Olive oil
• 1 clove garlic
• 2 pounds sirloin, cut into small pieces
• ½ teaspoon fresh ground ginger
• Salt
• Pepper
• ½ cup beef broth
• 3 green bell peppers, sliced
• 2 onions, sliced
• 4 green onions, chopped
• ¼ cup soy sauce
• 1 tablespoon to ¼ cup sugar
• ¼ cup cold water
• 1 tablespoon cornstarch
• 8 ounces sliced water chestnuts
• Cooked rice

In large skillet or wok, sauté garlic in oil. Add beef and cook for 5 minutes. Add ginger, salt and pepper; then broth, bell peppers and onions, and cook. In small separate bowl, mix soy sauce, sugar, water and cornstarch; when mixed, add to beef and cook until thickened. Stir in water chestnuts and serve over hot rice.

from Marshall and Curt Johnson (pictured above, from left to right, Marshall, Rob Edgington, and Curt, significantly before this recipe was invented)