We’re not talking about an ordinary stir fry here. This one will replace all others as your new all-time favorite.
Venison meat is sliced, marinated, cooked with freshly mandoline-sliced veggies and served over homemade sriracha-flavored noodles.
Ingredients:
1 pound venison, sliced.
Marinade
- 2 tablespoons honey
- 1 tablespoon red wine
- 1 tablespoon soy sauce
- 1 teaspoon peanut oil
- 2 teaspoons red pepper flakes
- 1 clove fresh garlic, minced
- ¼ teaspoon ginger
Stir Fry
- ⅛ cup sesame oil
- ⅛ cup peanut oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoon ginger
- 1 yellow pepper
- 1 red pepper
- 1 small white onion
- 1 carrot
- Handful of green beans, cleaned
- 1 cup cilantro, chopped
- 12 oz. baby corn
- 8 oz. water chestnuts
- Sriracha noodles
Directions:
- Trim your venison of excess fat and silver skin. Slice in thin pieces, or feed the venison through your Weston Jerky Slicer to make perfect strips for your stir fry.
- Place the strips into a Weston Vacuum Sealer bag with the marinade and seal. Refrigerate at least eight hours and up to 48 hours before cooking.
- Slice your peppers, onions and carrot.
- Heat your large skillet or wok over high heat. When it’s hot, pour in the oils, garlic, ginger and onion powder. After you begin to smell the garlic and ginger strongly, drop in the marinated venison strips.
- Flip often, and as soon as the venison is no longer pink on the outside, drop in all of the veggies. Continue to cook for a couple of minutes or until your veggies are lightly sauteéd. Be sure to flip very often to cook everything evenly — your stir fry will cook very quickly.
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