Friday, February 8, 2013

Asian-Style Venison and Vegetables

Chinese New Year is Sunday, February 10. Here is a quick Asian-style skillet (or wok) meal for the occasion. Served over rice or noodles, this could be a complete meal.

And, of course, use any meat that you like.  Beef, pork, chicken or even shrimp would all work just fine in this recipe.

Asian-Style Venison and Vegetables

1 pound venison or beef steaks, sliced across grain as for fajitas (or use chicken, pork, etc.)
4 cups vegetables, cut into bite-sized chunks (I used zucchini, onion, red and yellow bell peppers, celery and Brussels sprouts)
1 teaspoon cornstarch


1/2 cup soy sauce (low-sodium might be preferred)
1/3 cup orange marmalade
1-2 cloves garlic, minced
1-2 teaspoons Srirachi sauce (optional - I used 1 teaspoon with the option of adding more at the table)

Combine all marinade ingredients in a small bowl until smooth.

Place meat in one bowl (or food-safe plastic zipper bag), and vegetables in a separate bowl or bag.  Pour half of marinade over meat, half over the veggies.  Stir each, cover (or zip shut) and chill for at least 30 minutes and up to 2 hours.  Stir or shake contents of each container occasionally.

Drain meat, reserving marinade. 

Heat peanut oil over medium high heat in a large skillet or wok.  Add meat to pan and stir-fry until no longer pink and just barely cooked through.  Remove from skillet and set aside in a covered dish to keep it warm.

Drain vegetables, reserving marinade.

In same skillet, over medium-high heat, add a small amount of additional oil if needed, then stir-fry vegetables until tender-crisp.  Return meat to pan.

Place 1 teaspoon cornstarch in a glass measuring cup.  Gradually whisk in up to 1 cup of reserved marinade.  If needed, add water to make 1 cup.  Pour mixture into skillet with vegetables and meat, stirring constantly until sauce begins to thicken just slightly.

Serve immediately over hot cooked noodles, rice or other grain (quinoa pictured).

Makes 4 servings.
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