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Recipe Name: Garlic Steak Stir-fry Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Round steak/venison
1/4 Cup(s) Light soy sauce
1 Cup(s) Beef bouillon
1/4 Teaspoon(s) Ginger
2 Clove mashed garlic
1/4 Cup(s) Cooking sherry
4 Tablespoon(s) Peanut Oil
2 Clove chopped garlic
1 1/2 Cup(s) Boiling water
3 Green peppers cut into 1/2
Inch strips
1 Cup(s) Sliced water chestnuts
3 Tablespoon(s) Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do
ifmeat is partially frozen). Make a marinade for the meat by combining
soysauce, bouillon ginger, mashed garlic and sherry. Marinate steak
for2-12 hours in the refrigerator. Dry meat on paper towels. In a wok,
heatpeanut oil and saute chopped garlic until it turns golden brown.
Remove,leaving at least 2 tablespoon oil in wok. Add meat to oil and
sauteuntil brown (add just a dash of sherry/sesame oil to meat while
it'sbrowning). Add reserved marinade and 1 cup boiling water. Simmer
45minutes or less time, if desired. When meat is tender, remove and
keepin warm oven. Pour marinade in separate pan and add cornstarch.
Addremaining 1/2 cup boiling water, if needed. Simmer until thick.
Stir-frygreen pepper and water chestnuts in liquid remaining in wok.
Add meatand marinade gravy. Add dash sesame oil to taste. Serve over
boiledrice.Recipe By :From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 169
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 155.4mg
Potassium: 201.9mg
Carbohydrates: 17.5g
Fiber: 1.8g
Sugar: 2.3g
Protein: 2.1g

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