Spicy Venison-Vegetable Stir-Fry

  • 1 lb. thinly sliced venison tenderloin steaks (or beef tenderloin steaks)
  • 1 T. freshly grated ginger root
  • 1-2 tsp. crushed red pepper
  • 1 T. soy sauce
  • 1 T. sesame oil, divided
  • 1 medium red onion, peeled and sliced thinly
  • 2 cloves of garlic, finely chopped
  • 1 c. peeled, thinly sliced daikon radish
  • 2 c. thinly sliced savoy cabbage
  • 2 c. julienned carrot sticks
  • 1/4 c. rice wine vinegar
  • 2 T. honey
  • 1 T. sriracha or other Asian hot sauce (optional)
  • Hot cooked noodles or rice (or rice wrappers for tucking this mixture inside)

Place the sliced meat, ginger root, crushed red pepper, soy sauce, and 1 teaspoon of the sesame oil in a large, resealable bag. This step can be completed up to 48 hours in advance, but please allow at least 8 hours for the meat to marinate in the refrigerator.

Heat the remaining 2 teaspoons of the sesame oil in a large, nonstick skillet or wok. Add the meat and stir-fry until it is completely browned: about 7 minutes. Remove the meat to a plate and keep warm. In the meantime, add the vegetables (red onion through carrot sticks) and stir-fry until they are crisp-tender: about 7 minutes. Return the meat to the skillet or wok; add the rice wine vinegar, honey, and hot sauce (if desired). Toss with the meat and vegetables until the mixture thickens and bubbles. Serve hot over noodles or rice. You could also serve the stir-fry in rice wrappers or lettuce leaves.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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