2 lb Round steak/venison
1/4 c Light soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 Clove mashed garlic
1/4 c Cooking sherry
4 tb Peanut oil
2 Clove chopped garlic
1 1/2 c Boiling water
3 lg Green peppers cut into 1/2
Inch strips
1 c Sliced water chestnuts
3 tb Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this
is easier to do if meat
is partially frozen). Make a marinade for the meat by
combining soy sauce, bouillon ginger, mashed garlic
and sherry. Marinate steak for 2-12 hours 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/sesame oil to meat while it's browning). Add
reserved marinade and
1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is
tender, remove and keep in warm oven. Pour marinade in
separate pan and add cornstarch. Add remaining 1/2 cup
boiling water, if needed. Simmer until thick. Stir-fry
green pepper and water chestnuts in liquid remaining
in wok. Add meat and marinade gravy. Add dash sesame
oil to taste. Serve over boiled
rice.
