Cut meat against the grain into 1/2 inch strips (this is easier
to do if meat is partially frozen). Make a marinade for the meat
by combining soy sauce, bouillon ginger, mashed garlic and sherry.
Marinate steak for 2-12 hours in the refrigerator. Dry meat on
paper towels. In a wok, heat peanut oil and saute chopped garlic
until it turns golden brown. Remove, leaving at least 2 tablespoon
oil in wok. Add meat to oil and saute until brown (add just a
dash of sherry/sesame oil to meat while it's browning). Add reserved
marinade and 1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is tender, remove and keep in warm oven.
Pour marinade in separate pan and add cornstarch. Add remaining
1/2 cup boiling water, if needed. Simmer until thick. Stir-fry
green pepper and water chestnuts in liquid remaining in wok. Add
meat and marinade gravy. Add dash sesame oil to taste.
Serve over boiled rice.