Ingredients:

  • 1 lb venison backstrap or loin, sliced thinly against the grain
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 clove garlic, minced
  • 1/2 cup low sodium beef broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot, thinly sliced into coins
  • 2 tbsp vegetable oil

Instructions:

  1. Slice the venison into thin strips (approximately 1/8 inch thick), ensuring you cut perpendicular to the muscle fibers.
  2. In a bowl, toss the venison with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1 minced garlic clove. Let it sit for 10–15 minutes at room temperature.
  3. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering.
  4. Add venison in a single layer and sear for 1–2 minutes per side until mahogany-colored and just cooked through. Immediately remove meat to a separate plate.
  5. Add the remaining 1 tbsp of oil to the pan. Toss in carrots and broccoli, stirring for 3 minutes. Add bell peppers and cook for another 2 minutes until vibrant but crisp.
  6. Whisk together beef broth, 1/4 cup soy sauce, brown sugar, grated ginger, sesame oil, and 1 tbsp cornstarch. Pour the sauce over the vegetables.
  7. Stir-fry for 1–2 minutes until the sauce thickens into a glossy glaze. Fold the cooked venison back into the pan and toss for 30 seconds to coat.