Cantonese Pepper Steak For Two (Or More)

• 1/2 lb top round steak
• 1 tablespoon cornstarch
• 1/8 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 tablespoon soy sauce
• 1/2 cup beef bouillon
• 1 medium green bell pepper, cut in strips

1. Place regular size (10"x16") Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
2. Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
3. Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
4. When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
5. Cook 25 to 30 minutes or until beef is done.
6. To serve, spoon over noodles or rice.
7. Makes 2 servings.
8. Note: Cook time does not include marinate time.

cornstarch, ground ginger, garlic, soy sauce, beef bouillon, green bell pepper

Taken from www.food.com/recipe/cantonese-pepper-steak-for-two-or-more-117724 (may not work)