Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Caribou steaks |
| ¼ cup | Soy sauce |
| 1 cup | Beef bouillon |
| ¼ teaspoon | Ginger |
| 2 cloves | Garlic; minced |
| ¼ cup | Sherry |
| 4 tablespoons | Peanut oil |
| 2 cloves | Garlic; minced |
| 3 larges | Green bell peppers cut into 1/2\" strips |
| 1 cup | Water chestnuts |
| 3 tablespoons | Cornstarch |
| \N \N | Sherry |
| \N \N | Sesame oil |
| \N \N | Hot steamed rice |
Cut meat against the grain into ½ 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.