Venison Cube Steak Stir-Fry with Vegetables
Venison Cube Steak Stir-Fry with Vegetables make the meat tender while the gravy adds a savory depth.
Equipment
- Large Skillet
Ingredients
Sauce:
- ¼ cup low sodium soy sauce
- ¼ cup dark brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon red pepper flakes more to taste
- 2 cloves garlic minced
Stir Fry:
- 1 pound flank or flat iron steak cut into very thin slices against the grain
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced carrots cut diagonally
- 1 small red onion sliced vertically, or about 1 cup
- 2 cups broccoli cut into bite-sized florets
- 1½ cups sugar snap or snow peas
- 4 cups cooked rice for serving
- 2or3 green onions thinly sliced, for serving
Instructions
- In a small bowl combine sauce ingredients and set aside.
- Combine 1 tablespoon cornstarch with salt and pepper. Toss sliced beef with cornstarch mixture; set aside while you prep the vegetables.
- Heat oil in a wok or large pan over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or desired doneness is achieved. Remove beef from pan and place on a plate.
- Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes. Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices, and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness.
- Serve over rice and garnish with sliced green onions.
Notes
- You can use whatever meat or vegetable you like. This recipe is very versatile. Cooking times will vary, however.