BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.