Caribou Steak, Garlic Stir-fry Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Caribou steaks,
1/4 cup: Soy sauce,
1 cup: Beef bouillon,
1/4 tsp: Ginger,
2 centiliter: Garlic, minced
1/4 cup: Sherry,
4 tbsp: Peanut oil,
2 centiliter: Garlic, minced
3 large: Green bell peppers cut into 1/2" strips,
1 cup: Water chestnuts,
3 tbsp: Cornstarch,
Sherry,
Sesame oil,
Hot steamed rice,
Directions:
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
its 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.
Source from luhu.jp
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
its 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.
Source from luhu.jp