Freeze steak for about an hour to make it easier to slice.

Cut steak in thin strips against the grain.

Marinate steak strips in soy sauce for at least 15 minutes.

Heat oil in a skillet or wok over medium-high heat.

Add garlic, ginger, and pepper to the hot oil and stir-fry until fragrant and the garlic turns golden brown.

Add the marinated steak to the skillet, reserving the soy sauce marinade.

Cook the steak for 1 minute on one side, then flip and cook for another 30 seconds, until lightly browned.

Remove the steak from the skillet and set aside.

Add the sliced green peppers and onions to the skillet.

Stir-fry the peppers and onions for about 3 minutes, until they are tender-crisp.

Return the cooked steak to the skillet with the peppers and onions.

Pour the reserved soy sauce marinade, beef bouillon (or beef bouillon cube dissolved in 1/2 cup of water), and cornstarch mixture (cornstarch dissolved in 1/4 cup water) into the skillet.

Heat the mixture briefly, stirring constantly, until the sauce thickens.

Serve the green pepper and steak stir-fry hot over rice.

Optional: Add water chestnuts and green onions to the pan at the end for added texture and flavor.