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Add a photoServings: 8
Ingredients
- 2 lb Caribou steaks
- 1/4 c. Soy sauce
- 1 c. Beef bouillon
- 1/4 tsp Ginger
- 2 x Garlic cloves chopped
- 1/4 c. Sherry
- 4 Tbsp. Peanut oil
- 2 x Garlic cloves minced
- 3 lrg Green bell peppers cut 1/2" strips
- 1 c. Water chestnuts
- 3 Tbsp. Cornstarch Sherry Sesame oil Warm steamed rice
Directions
- Cut meat against the grain into 1/2-inch strips. Lb. to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, chopped garlic and sherry. Marinate steak over night in the refrigerator.
- Dry meat on paper towels. In a wok, heat peanut oil and saute/fry minced garlic till it turns golden brown-brown. Remove, leaving at least 2 Tbsp. oil in wok. Add in meat to oil and saute/fry till brown (add in 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 in cornstarch. Simmer till thick. Stir-fry green pepper and water chestnuts in the wok. Add in meat and marinade sauce. Add in a dash sesame oil to taste. Serve over steamed rice.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 63 | 43% |
| Total Fat 7.19g | 9% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 550mg | 23% |
| Potassium 245mg | 7% |
| Total Carbs 16.6g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.93g | 1% |
| Protein 2.42g | 4% |
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