Caribou steak~ garlic stir-fry

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
Sherry
Sesame oil
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.

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