02-18-2005, 06:08 AM
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
Sherry
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.
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
Sherry
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.