Sticky Garlic Ginger Venison (or Beef) Stir Fry

1. 1

   Slice the venison (or beef) diagonally against the grain into strips that are about 1x 4 and about 1/8 thick.

2. 2

   Set aside.

3. 3

   Place a large, heavy-bottomed skillet over high heat and melt the lard or canola oil until shimmery.

4. 4

   Add the grated ginger and garlic and stir constantly until fragrant, about 15-30 seconds.

5. 5

   Add the venison to the pan and stir-fry until it is cooked about halfway through.

6. 6

   Sprinkle the raw sugar over the meat, then drizzle the soy sauce over the top.

7. 7

   Stir to coat well and let it cook, undisturbed, until the liquid becomes thick.

8. 8

   At that point, begin stirring until a sticky, deeply caramelized, crusty coating forms around the venison strips.

9. 9

   Remove from the heat and serve garnished with sliced green onions over hot rice and Spicy Asian Broccoli immediately.

10. 10

    (Adapted with thanks from Hunger and Thirsts Roadkill Elk.)

* Per serving · 4 servings · Values may vary.

No additional tips available.