Title: Caribou Steak, Garlic Stir-Fry
Categories: Caribou Steak Blank
Yield: 8 Servings

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.

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