Slice the beef steaks thinly or use ground beef.

If using steak, saute in oil in a large skillet or wok over medium-high heat. Omit the oil if using ground beef.

Add the minced garlic, ground ginger, salt, and pepper to the meat.

Cook for 1 minute, stirring constantly.

Remove the meat from the skillet and keep warm.

Add the sliced bell peppers and onions to the same skillet.

Cook until crisp-tender.

Add beef bouillon granules or au jus mix and hot water to the skillet.

Add the drained sliced water chestnuts.

In a small bowl, combine cornstarch, soy sauce, cold water, and sugar.

Stir the cornstarch mixture into the skillet with the vegetables.

Return the cooked meat to the skillet.

Bring the mixture to a boil, stirring constantly.

Cook and stir for 2 minutes more, or until the sauce has thickened.

Serve hot over cooked rice or noodles.