1 pound antelope round steak, cut into thin strips
1-3/4 cups water
1 teaspoon salt
1/4 cup soy sauce
1 clove garlic, whole
1/3 cup sugar
1/4 teaspoon ground ginger
1/4 cup cornstarch
1/3 cup cider vinegar
1/3 cup pineapple juice
3/4 cup pineapple chunks
1 green pepper, cut into chunks

Preparation

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Place antelope, water, salt, soy sauce and garlic in a two-quart saucepan. Cook on HIGH until at a boil, about 5 minutes. Cover, reduce heat and simmer until meat is barely cooked, about 12 to 15 minutes. Remove meat and set aside. Discard garlic. Strain broth through cheesecloth (or coffee filter) to remove meat drippings; reserve broth.

In a saucepan, blend the sugar, cornstarch, vinegar, pineapple juice and ginger until smooth. Gradually stir in meat broth and mix well. Cook on HIGH until sauce is thick and transparent; stirring thoroughly about every two minutes until done, about 6 to 8 minutes.