Sticky Garlic Ginger Venison (or Beef) Stir Fry
A sticky, caramelized crust coats this tender and fragrant garlic and ginger laden stir-fry of lean red meat. I prefer venison, but lean beef can be used if venison is not available to you. This healthy Asian-inspired solution to dinner is on the table in under a half hour making it an ideal meal for busy nights. Adapted with thanks from Hunger and Thirst's Roadkill Elk
Ingredients
- 1 pound venison or lean top round beef steak
- 3-4 tablespoons lard or canola oil
- 2- inch knob of fresh ginger root grated finely
- 5 garlic cloves peeled and minced
- 1/4 cup plus 1 tablespoon raw sugar or brown sugar, if necessary
- 1/4 cup soy sauce plus more if needed
Optional for garnish: sliced green onions
- Serve with hot rice and your favourite greens. I like Spicy Asian Broccoli with it.
Instructions
- Slice the venison (or beef) diagonally against the grain into strips that are about 1"x 4" and about 1/8" thick. Set aside.
- Place a large, heavy-bottomed skillet over high heat and melt the lard or canola oil until shimmery. Add the grated ginger and garlic cloves and stir constantly until fragrant, about 15-30 seconds. Add the venison to the pan and stir-fry until it is cooked about halfway through. Sprinkle the raw sugar over the meat, then drizzle the soy sauce over the top. Stir to coat well and let it cook, undisturbed, until the liquid becomes thick. At that point, begin stirring until a sticky, deeply caramelized, crusty coating forms around the venison strips. Remove from the heat and serve immediately garnished with sliced green onions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!