This hearty Caribou Steak Stir-Fry transforms lean game meat into a tender, flavorful main course. The caribou is thinly sliced and marinated in a robust blend of soy sauce, beef bouillon, fresh ginger, and garlic, ensuring every bite is packed with savory depth. Quick-cooked in a hot wok with peanut oil, the meat develops a delicious sear while remaining juicy. Crisp green bell peppers and crunchy water chestnuts add vibrant texture and freshness, balancing the rich, savory sauce. Finished with a hint of sherry and sesame oil, this dish offers an exciting international twist on a classic stir-fry. It’s perfect for weeknight dinners when you want something substantial yet quick to prepare. Serve over steamed rice for a satisfying meal that feels both rustic and refined.
Caribou Steak, Garlic Stir-Fry
Description
This hearty Caribou Steak Stir-Fry transforms lean game meat into a tender, flavorful main course. The caribou is thinly sliced and marinated in a robust blend of soy sauce, beef bouillon, fresh ginger, and garlic, ensuring every bite is packed with savory depth. Quick-cooked in a hot wok with peanut oil, the meat develops a delicious sear while remaining juicy. Crisp green bell peppers and crunchy water chestnuts add vibrant texture and freshness, balancing the rich, savory sauce. Finished with a hint of sherry and sesame oil, this dish offers an exciting international twist on a classic stir-fry. It&# 226;ÂÂs perfect for weeknight dinners when you want something substantial yet quick to prepare. Serve over steamed rice for a satisfying meal that feels both rustic and refined.Ingredients
Directions
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Slice the caribou steaks against the grain into thin 1/2-inch strips to ensure tenderness.
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Place the sliced meat between plastic wrap and pound gently with a mallet to further tenderize.
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In a bowl, combine soy sauce, beef bouillon, ginger, minced garlic, and sherry to create the marinade.
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Add the caribou strips to the marinade, cover, and refrigerate overnight for maximum flavor absorption.
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Remove the meat from the refrigerator and pat dry thoroughly with paper towels to remove excess moisture.
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Heat 2 tablespoons of peanut oil in a wok over high heat until smoking.
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Add the remaining minced garlic and sauté briefly until fragrant and golden, then remove from the wok, leaving the oil behind.
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Add the dried caribou strips to the hot wok and stir-fry quickly until browned on all sides.
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Deglaze the wok with a dash of sherry and sesame oil, tossing the meat to coat, then transfer the meat to a plate and set aside.
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In a small bowl, mix cornstarch with a little water to form a smooth slurry.
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Pour the reserved marinade into a saucepan and stir in the cornstarch slurry.
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Simmer the sauce over medium heat, stirring constantly, until it thickens to a glossy consistency.
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Return the wok to high heat, add remaining oil if needed, and stir-fry the green bell peppers and water chestnuts until crisp-tender.
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Return the cooked caribou and garlic to the wok with the vegetables.
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Pour the thickened sauce over the meat and vegetables, tossing everything together until well-coated.
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Drizzle with a final dash of sesame oil for aroma and serve immediately over hot steamed rice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1078.0kcal
- % Daily Value *
- Total Fat 61.1g94%
- Saturated Fat 21.6g108%
- Cholesterol 232.9mg78%
- Sodium 1072.2mg45%
- Total Carbohydrate 39.0g13%
- Dietary Fiber 4.1g17%
- Sugars 4.3g
- Protein 89.8g180%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
