---------- Recipe via Meal-Master (tm) v8.02
  Categories: Caribou, Steak, Jw
       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
            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.