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Garlic Steak Stir-Fry

2 lb round steak/venison
1/4 cup light soy sauce
1 cup beef bouillon
1/4 tsp ginger
4 cloves garlic, mashed
1/4 cup sherry
4 Tbsp peanut oil
3 cloves garlic, chopped
1 1/2 cups boiling water
1 red pepper, cut into 1/2 inch strips
1 yellow pepper, cut into 1/2 inch strips
2 green peppers, cut into 1/2 inch strips
1 red onion sliced thinly
1 white onion sliced thinly
1 cup sliced water chestnuts
3 Tbsp cornstarch
sesame oil

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 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/red/yellow
peppers and water chestnuts in liquid remaining in wok. Add meat
and marinade gravy. Add dash sesame oil to taste. Serve over hot


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