From 4 Servings
The original recipe calls for red bells, but I thought it would be good with our green ones.  It sounds pretty good, and I am hoping to give it a try this week.

2 TB Vegetable Oil
4 cloves Garlic, chopped
1/2 LB ground Beef
1/2 small head Cabbage, shredded
1 Green Bell Pepper, cut into strips
2 TB Soy Sauce
1 tsp Cornstarch
1/2 cup Water
1 tsp ground Black Pepper

Heat a wok or a large skillet over medium-high heat, and add oil.  Sauté garlic for about 5 seconds, then add ground beef.  Stir-fry until beef is evenly brown.  Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked.  Stir in soy sauce.  Mix together cornstarch and water, and stir in.  Season with pepper.  Cook stirring, until sauce has thickened.