This Caribou Steak Garlic Stir-Fry transforms lean, gamey meat into a tender, flavorful main dish perfect for adventurous cooks. The secret lies in the overnight marinade, which infuses the steak with savory soy, aromatic ginger, and sweet sherry, while also helping to tenderize the lean cuts. Stir-fried quickly in a hot wok with crunchy green bell peppers and water chestnuts, the dish offers a delightful contrast of textures. The sauce, thickened with cornstarch, coats every bite with a glossy, umami-rich finish. It is an excellent choice for weeknight dinners when you want something substantial yet quick to assemble, served best over fluffy steamed rice to soak up the delicious juices.
Caribou Steak, Garlic Stir-Fry
Description
This Caribou Steak Garlic Stir-Fry transforms lean, gamey meat into a tender, flavorful main dish perfect for adventurous cooks. The secret lies in the overnight marinade, which infuses the steak with savory soy, aromatic ginger, and sweet sherry, while also helping to tenderize the lean cuts. Stir-fried quickly in a hot wok with crunchy green bell peppers and water chestnuts, the dish offers a delightful contrast of textures. The sauce, thickened with cornstarch, coats every bite with a glossy, umami-rich finish. It is an excellent choice for weeknight dinners when you want something substantial yet quick to assemble, served best over fluffy steamed rice to soak up the delicious juices.Ingredients
Directions
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Cut the caribou steaks against the grain into 1/2-inch strips.
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Lightly pound the meat strips to tenderize them.
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In a bowl, combine soy sauce, beef bouillon, ginger, 2 cloves of minced garlic, and sherry to create the marinade.
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Place the meat strips in the marinade, cover, and refrigerate overnight.
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Remove meat from the marinade and pat dry thoroughly with paper towels. Reserve the marinade liquid.
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Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat.
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Add the remaining 2 cloves of minced garlic and sauté until golden brown, then remove and set aside, leaving the oil in the wok.
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Add the dried meat strips to the hot oil and stir-fry until browned, adding a dash of sherry and sesame oil while browning.
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Remove the cooked meat and set aside.
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In a small bowl, mix cornstarch with a little water to create a smooth slurry.
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Pour the reserved marinade into a separate small saucepan and bring to a simmer.
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Stir the cornstarch slurry into the simmering marinade and cook until thickened.
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In the wok, stir-fry the green bell peppers and water chestnuts until crisp-tender.
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Return the meat and the fried garlic to the wok with the vegetables.
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Pour the thickened sauce over the mixture and toss everything to coat evenly.
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Drizzle with a dash of sesame oil for flavor.
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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.
