Preparation:
Combine in a medium bowl: bouillon, soy sauce, honey, wine vinegar, and ginger. Add sliced meat, and stir gently. Cover the bowl and refrigerate 1-4 hours.

Cooking:
1) Pour off the marinade into another bowl and save it. Dry the meat slices with paper towels. Heat the oil to just below the smoking point, over medium-high to high heat, and quickly stir-fry the slices of meat. Remove the meat, and stir-fry the onion, celery and red sweet pepper until it begins to soften, about 5 minutes.
2) Add the meat back into the pan, add the marinade, and reduce the heat to low. Let the mixture simmer about 8 minutes until the sauce is reduced by about half. Add pea pods and toss until just warm. Serve over rice.