Garlic Steak

Cut the meat against the grain in 1 / 2 inch tape (it is easier to do if the meat is partially frozen). Make a marinade for meat by the combination of soy sauce, broth, ginger, mashed garlic and sherry. Marinate the steaks for 2-12 hours in the refrigerator. Drain meat, reserving the marinade. The dried meat on paper towels.

In a wok, heat Skip peanuts and chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoons oil in wok table. Put the meat in oil until brown and Sauter (remember Jack advice and add a dash of sherry and sesame oil to meat while it is browning). Add reserved marinade and 1 cup of boiling water. Simmer 45 minutes or less time if you wish. When the meat is tender, remove and keep warm in the oven.

Pour the marinade into the pan and add cornstarch. Add the remaining 1 / 2 cup boiling water if necessary. Simmer until thick. Sauté green pepper and water chestnuts in the liquid remaining in the wok. Add meat and marinade sauce. Add a dash of sesame oil to taste. Serve with boiled rice.

* 2 lbs. round steak OR venison

* 1/4 c. light soy sauce

* 1 c. beef bouillon

* 1/4 tsp. ginger

* 2 cloves garlic, mashed

* 1/4 c. cooking sherry

* 4 tbsp. peanut oil

* 2 cloves garlic, chopped

* 1 1/2 c. boiling water

* 3 lg. green peppers, cut into 1/2" strips

* 1 c. sliced water chestnuts

* 3 tbsp. cornstarch

* Sherry OR sesame oil

* Hot boiled rice






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