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
Marinade:
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.
