Sesame Antelope with Pea Snaps

2 lbs. antelope strips, 1 inch strips
3 Tbsp. sesame seeds
2 c. fresh pea snaps
2 Tbsp. cornstarch
2 3/4 c. beef broth
1/4 c. soy sauce
2 Tbsp. sugar
2 Tbsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dry mustard
4 drops of hot sauce
3 Tbsp. vegetable oil
1 Tbsp. butter or margarine

In a small pot heat 2 cups beef broth until just boiling. Remove from heat and add soy sauce, sugar, lemon juice, garlic, mustard, and hot sauce; mixing well. In a large skillet or wok heat the oil; add meat and brown. Once meat has browned add sesame seeds and butter. Stir constantly allowing seeds to brown, but not burn. Add pea snaps to meat and stir fry for two to three minutes. Add broth mixture, cover and simmer for ten minutes. In a small bowl add remaining broth to the cornstarch and stir until well mixed. Add mixture to meat and heat until sauce thickens.

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