Caribou steak~ garlic stir-fry
8 Servings
Ingredients
| Quantity | 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 |
| Sherry | ||
| Sesame oil | ||
| Hot steamed rice | ||
Directions
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.