Serves 6

Ingredients

1kg round steak/venison

1/4 cup soy sauce

1/4 tsp ginger

1 cup beef bouillon

1/4 cup sherry

4 tbsp peanut oil

4 pressed garlic cloves

3 large green peppers

1 1/2 cups boiling water

3 tbsp cornstarch

1 cup sliced water chestnuts

Boiled rice

Sesame oil

Directions

Cut the steak into thin ½ inch strips.

Add the soy sauce, 2 pressed garlic cloves, beef bouillon, sherry ad ginger into a small bowl and mix together. This will be your marinade.

Add the steak strips to the marinade and leave in the refrigerator for 4-12 hours.

Once the meat has finished marinating, heat the wok and add oil.

Add the remaining garlic to the wok and sauté until golden brown.

Add the steak to the wok and sauté until browned.

Add the remaining marinade and 1 cup of water stir and simmer for 30 mins.

Remove the meat and put in warm oven.

Add the cornstarch to the remaining liquid in the pan and if needed add the remaining water. Simmer until thick.

Add the green peppers (sliced) and water chestnuts, and stir fry until cooked.

Return the steak and a splash of sesame oil and cook until hot.

Serve with the boiled rice.