---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       2 lb Round steak/venison
     1/4 c  Light soy sauce
       1 c  Beef bouillon
     1/4 ts Ginger
       2    Clove mashed garlic
     1/4 c  Cooking sherry
       4 tb Peanut oil
       2    Clove chopped garlic
   1 1/2 c  Boiling water
       3 lg Green peppers cut into 1/2
            Inch strips
       1 c  Sliced water chestnuts
       3 tb Cornstarch
            Sherry or 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 sherry/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 dash sesame
   oil to taste. Serve over boiled
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