Heat olive oil in large frypan. Add garlic. Cut steak into thin strips and add to pan. Saute on medium high heat setting for 10 minutes. Cut peppers into thin strips and quarter onion. Add to pan and continue to cook. (uncovered)

Place soy sauce, water, beef bouillon and brown sugar in a bowl. Add corn starch and whisk until blended.

When steak no longer pink and vegetables are tender-crisp, make a space in the centre of the pan. Pour soy mixture into the pan, stirring as it hits the pan. Continue to stir so that the steak is coated.

When the mixture boils and thickens, remove from heat.

Serve with hot rice. Garnish with green onions or add them to the rice.