Anononymous 8-30-05

2 lbs. venison steaks

1/4 cup soy sauce

1 cup beef bouillon

1/4 teaspoon ginger

2 cloves mashed garlic

1/4 cup sherry

4 tablespoons peanut oil

2 cloves chopped garlic

1 1/2 cups boiling water

3 large green peppers, cut into 1/2 inch strips

1 cup sliced water chestnuts

3 tablespoons cornstarch

sesame oil

hot boiled rice

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 pepper

and water chestnuts in liquid remaining in wok. Add meat and

marinade gravy. Add a dash of sesame oil to taste. Serve over boiled

rice.