Caribou Steak, Garlic Stir-Fry
Submitted by gigapops
Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
Wok cooking and wild game are a match that doesn’t get enough attention.
Caribou steaks get sliced against the grain, pounded thin, and soaked overnight in a marinade of soy sauce, beef bouillon, ginger, garlic, and sherry that tenderizes the lean meat and packs it with umami.
The next day, everything moves fast. Golden garlic sizzles in peanut oil, then the marinated strips go in for a quick sear.
Green peppers and water chestnuts get a turn in the wok, the marinade thickens into a glossy sauce with cornstarch, and a drizzle of sesame oil pulls it all together.
Pile it over steamed rice and dinner’s done.
Pro Tips
- Slice the steak against the grain into thin strips and pound them. This breaks the muscle fibers and keeps lean caribou from turning chewy.
- Get the wok screaming hot before adding the meat. You want a hard sear, not a steam. Work in small batches if needed.
- The overnight marinade is doing double duty here: tenderizing and flavoring. Don’t skip it or cut it short.
- A finishing dash of sesame oil goes a long way. Add it at the very end so the heat doesn’t cook off that nutty fragrance.
Ingredients
Directions
Cut meat against the grain into ½ 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 sauté chopped garlic until it turns golden brown.
Remove, leaving at least 2 tablespoon oil in wok.
Add meat to oil and sauté 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.
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