Recipe - Caribou Steak Garlic Stir-Fry

2 pound Caribou steaks
One fourth cup Soy sauce
1 cup Beef bouillon
One fourth teaspoon Ginger
2 cl Garlic; minced
One fourth cup Sherry
4 tablespoon Peanut oil
2 cl Garlic; minced
3 lg Green bell peppers cut into
1/2" strips
1 cup Water chestnuts
3 tablespoon Cornstarch
Sherry
Sesame oil
Hot steamed rice

Cut meat against the grain into One half 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. Stirfry green pepper
and
water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame
oil
to taste. Serve over steamed rice.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip