Caribou Steak, Garlic Stir-Fry
Yield
8 servingsPrep
30 minCook
30 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
caribou
steaks |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | cup |
beef stock
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
sherry
|
*
|
| 4 | tablespoons |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 3 | each |
green bell peppers
large, cut into 1/2 inch strips |
|
| 1 | cup |
water chestnuts
|
*
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | x |
sherry
|
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | x |
rice
steamed, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
caribou
steaks |
|
| 59 | ml |
soy sauce, tamari
|
|
| 237 | ml |
beef stock
|
|
| 1.3 | ml |
ginger
|
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
sherry
|
*
|
| 6E+1 | ml |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 3 | each |
green bell peppers
large, cut into 1/2 inch strips |
|
| 237 | ml |
water chestnuts
|
*
|
| 45 | ml |
cornstarch
|
|
| 1 | x |
sherry
|
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | x |
rice
steamed, hot |
*
|
Directions
Cut meat against the grain into ½ 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 sauté chopped garlic until it turns golden brown.
Remove, leaving at least 2 tablespoon oil in wok.
Add meat to oil and sauté 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.
