2 lb Caribou steaks

    1/4 c  Soy sauce

      1 c  Beef bouillon

    1/4 ts Ginger

      2 cl Garlic; minced

    1/4 c  Sherry

      4 tb Peanut oil

      2 cl Garlic; minced

      3 lg Green bell peppers cut into

           -1/2" strips
      1 c  Water chestnuts

      3 tb Cornstarch

           Sherry
           Sesame oil
           Hot steamed rice
  Cut meat against the grain into 1/2 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 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 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.