Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 str; ips
1 c water chestnuts
3 tb cornstarch
1 sherry
1 sesame oil
1 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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