Garlic Ginger Venison Stir Fry
By August 8, 2012Published:
- 1 lb venison or lean top round beef steak
- 3-4 tablespoons vegetable oil lard can also be used
- 2-inch thick knob of fresh ginger finely grated
- 5 cloves garlic minced
- 1/4 cup and 1 tablespoon raw sugar or brown sugar if raw is unavailable
- 1/4 cup say sauce
- Garnish Scallions sliced
- 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.