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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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