1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium high heat, stir fry beef in oil until meat is no longer pink: remove and keep warm.
2. Stir fry vegetables until crisp tender. Stir soy mixture and add to the skillet; bring to a boil.
Cook and stir for 2 minutes. Return meat to pan and heat through.
Serve with rice.