Venison Chinese Pepper Steak

• 1 lb. thin venison steaks
• 1/4 c. corn oil
• 1 clove garlic
• 1/2 c. coarsely chopped onion
• 2 c. bite-size pieces of green pepper
• 1 tsp. salt
• 1/4 tsp. ginger
• 1/4 tsp. pepper
• 1 Tbsp. cornstarch
• 1 c. stock or bouillon
• 1 Tbsp. soy sauce
• cooked rice

1. Cut steaks diagonally across the grain into thin slices, then cut strips about 2 inches long.
2. Heat oil in skillet over medium heat.
3. Place garlic clove in hot oil.
4. Remove after 3 minutes. Add meat to oil.
5. Cook over medium heat, turning as needed, until browned.
6. Mix in onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, until just tender, about 3 minutes.
7. Blend cornstarch with stock and soy sauce.
8. Stir into mixture in skillet.
9. Bring to boil and cook, stirring constantly, until liquid is thickened.
10. Serve over rice.

thin venison steaks, corn oil, clove garlic, onion, bitesize pieces of green pepper, salt, ginger, pepper, cornstarch, stock, soy sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314905 (may not work)