Cut steak into strips 3 inches long and 1/2 inch wide. Sprinkle flour, salt, and pepper over meat. Brown on all sides in hot oil. Add garlic, onion, beef bouillon, and soup. Cover and cook slowly until meat is tender (about 30 minutes). Add green peppers, celery, pimento, and cornstarch blended with water and soy sauce. Cook 10-15 minutes longer. Serve over rice.