1. Remove all possible fat and membrane from the meat. Cut it into strips about 1½-inches wide along the grain line. Then cut each strip into very thin slices (1/8-inch) across the grain.
2. Cut the green pepper into 1-inch squares. Cut the onion into edges measuring about ¾-inch across the outside edge. (Measure and then separate into layers.) Mince the garlic.
3. Mix the 1½ tablespoons cornstarch, sugar, ½ teaspoon salt, wine and soy sauce in a bowl. Add the meat and stir well. Marinate the meat for 15 minutes, stirring several times.
4. In a small dish, mix the ¼ teaspoon salt, chicken bouillon, water, and oyster sauce. When the meat is ready for cooking put the oil and garlic in a covered casserole and cook in the micro wave oven for 2 minutes.
5. Stir in the meat to coat it with the oil (the marinade will all cling to the meat) and then cook, covered, stirring several times, for about 3 to 4 minutes or until the pink is just barely gone from the meat. Set the meat aside.
6. Add the 1 tablespoon oil and the green peppers and onions to the casserole and cook, covered, for 2 minutes, stirring twice.
7. Stir in the sauce mixture and continue cooking in the microwave oven for 1½ minutes. Stir in the meat. Cook, covered, stirring once, in the microwave oven for 2 minutes. Serve with rice.
