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Ingredientes
- 2 lb Round steak/venison
- 1/4 c. Light soy sauce
- 1 c. Beef bouillon
- 1/4 tsp Ginger
- 2 x Clove mashed garlic
- 1/4 c. Cooking sherry
- 4 Tbsp. Peanut oil
- 2 x Clove minced garlic
- 1 1/2 c. Boiling water
- 3 lrg Green peppers cut into 1/2 Inch strips
- 1 c. Sliced water chestnuts
- 3 Tbsp. Cornstarch Sherry or possibly sesame oil Warm boiled rice
Direcciones
- Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frzn). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hrs in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute/fry minced garlic till it turns golden. 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/sesame oil to meat while it's browning). Add in reserved marinade and 1 c. boiling water. Simmer 45 min or possibly less time, if you like. When meat is tender, remove and keep in hot oven. Pour marinade in separate pan and add in cornstarch. Add in remaining 1/2 c. boiling water, if needed. Simmer till thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add in meat and marinade gravy. Add in dash sesame oil to taste. Serve over boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 504 | |
| Calories from Fat 253 | 50% |
| Total Fat 28.43g | 36% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 827mg | 34% |
| Potassium 851mg | 24% |
| Total Carbs 21.76g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.57g | 2% |
| Protein 36.49g | 58% |
