Korean Venison Pepper Stir-Fry

  • ½ c. soy sauce or tamari
  • 2 T. mirin
  • 1 T. minced garlic
  • 1 tsp. sesame oil
  • 1 tsp. grated peeled fresh ginger
  • ½ teaspoon freshly ground black pepper
  • 1 lb. venison steak or lean beef steak, sliced into thin strips
  • 4 oz. sliced baby bella mushrooms
  • 1 green bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 large carrot, peeled and shredded
  • 1 T. peanut oil
  • 1 generous handful small tomatoes — I used pear and grape tomatoes

Combine the soy sauce (or tamari, for a gluten free option), mirin, garlic, sesame oil, ginger, and black pepper in a shallow dish. Add the sliced steak and stir to combine. Allow to rest while you prepare the vegetables for cooking. You can also allow the meat to marinate for up to 24 hours in advance - simply store it covered in the refrigerator while you do so.

Heat the peanut oil over medium-high heat in a large, nonstick skillet. When the skillet is hot, add the steak and stir-fry quickly until the strips are just browned. Using a slotted spoon, remove the steak to a plate and keep warm. Add the mushrooms and pepper slices to the skillet and stir-fry for 5 minutes or until crisp-tender. Return the steak strips to the skillet, as well as the shredded carrot and small tomatoes. Stir until everything is warmed through.

Serve over hot rice or wrapped in large lettuce leaves.

  • Yields: 3-4 servings
  • Preparation Time: 25 minutes