Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Caribou Steak, Garlic Stir-Fry Recipe

	Category	Rice Recipes
	Views	63
	Ratings	0

Ingredients And Procedures

2 lb Caribou steaks

1/4 c Soy sauce

1 c Beef bouillon

1/4 ts Ginger

2 cl Garlic; minced

1/4 c Sherry

4 tb Peanut oil

2 cl Garlic; minced

3 lg Green bell peppers cut into

-1/2" strips 1 c Water chestnuts

3 tb Cornstarch

Sherry Sesame oil Hot steamed rice Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night 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 and sesame oil to meat while it's browning). Set aside. Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice.

Rate this recipe!

Post this recipe to your site

<h1>Caribou Steak, Garlic Stir-Fry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Caribou steaks <P>1/4 c Soy sauce <P>1 c Beef bouillon <P>1/4 ts Ginger <P>2 cl Garlic; minced <P>1/4 c Sherry <P>4 tb Peanut oil <P>2 cl Garlic; minced <P>3 lg Green bell peppers cut into <P>-1/2" strips 1 c Water chestnuts <P>3 tb Cornstarch <P>Sherry Sesame oil Hot steamed rice Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night 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 and sesame oil to meat while it's browning). Set aside. Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>