Freeze steak for at least 1 hour to make slicing easier.

Cut the frozen steak into 1/8 inch thick slices.

Heat vegetable oil in a skillet over medium-high heat.

Add crushed garlic, salt, ginger, and ground pepper to the hot oil.

Sauté the spices until the garlic is golden, being careful not to burn it.

Add the steak slices to the skillet and brown lightly for about 2 minutes.

Remove the steak from the skillet and set aside.

Add sliced onions and green peppers to the skillet.

Cook for 3 minutes, or until the vegetables are slightly softened.

Dissolve cornstarch in cold water to create a slurry.

Return the steak to the skillet with the vegetables.

Add soy sauce, sugar, and beef bouillon to the skillet.

Add sliced water chestnuts and green onions to the skillet.

Pour the cornstarch mixture over the steak and vegetables.

Simmer for 2 minutes, or until the sauce thickens to your desired consistency.

Serve the Chinese Pepper Steak over hot rice.