Category : General

Yield: 8 Servings

Ingredients (Help):
2 lb Caribou steaks
1/4 c Soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 cl Garlic; minced
1/4 c Sherry
4 tb Peanut oil
2 cl Garlic; minced
3 lg Green bell peppers cut into
-1/2" strips
1 c Water chestnuts
3 tb Cornstarch
Sesame oil
Hot steamed rice

Cut meat against the grain into 1/2 inch strips. Pound to tenderize.
Make a marinade for the meat by combining soy sauce, bouillon,
ginger, garlic and sherry. Marinate steak over night in the
refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and
saute chopped garlic until it turns golden brown. Remove, leaving at
least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry and sesame oil to meat while it's
browning). Set aside.

Make a slurry of the cornstarch and a little water. Pour marinade
into a separate pan and add cornstarch. Simmer until thick. Stir-fry
green pepper and water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil to taste. Serve over steamed rice.

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