Venison Teriyaki Stir Fry
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Venison Teriyaki Stir Fry
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This Venison Teriyaki Stir Fry is tender, juicy and delicious! An outstanding weeknight meal!
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Ingredients
- 1.5 lbs venison bottom round roast you can use any roast you like
For marinade
- 1/2 cup brown sugar
- 1/2 cup soy sauce gluten free, for GF
- 1/2 cup neutral cooking oil generic cooking oil
- 1 tbsp ginger grated fresh
- 1 tbsp garlic finely minced
For Stir Fry
- 1/2 lb Green bean fresh
- 1/2 large red bell pepper sliced thin
- 1/2 large yellow pepper sliced thin
- 2 tsp cornstarch
- 1 tbsp neutral cooking oil generic cooking oil
Instructions
- Trim roast of silver skin and fat. Pound roast with meat mallet vigorously on both sides.
- Slice roast, against grain, very thin. Less than 1/4 inch. (Works easier if roast is slightly frozen.)
- Mix marinade ingredients together and pour over sliced venison. Stir. You can refrigerate overnight but if you have the time, let them marinate for 2 hours. If they are frozen, you don't have to refrigerate them, unless it's very warm out.
- In a large frying pan, or wok add about a tablespoon of oil, over high heat.. Peanut oil works well but any higher temperature oil will work.
- Cook the venison, in batches just for a few seconds. Flip and cook the other for another few seconds. It will not take a minute to cook both sides. When you remove the venison to drain, it should still be pink in the center. Reserve marinade!
- Drain, each batch on your wok rack, or paper towel. After all of the venison is cooked, cook the green beans. They will take about 5 minutes to reach crisp, tender. Drain.
- Next stir fry the peppers. They will only take about 1 minute to achieve tender crisp consistency. Drain.
- Dump any oil that is left in the wok. Turn down heat. Add reserved marinade to pan and then add the cornstarch.
- Cook until sauce turns a a beautiful dark brown color. Use a whisk to remove lumps from cornstarch, if needed.
- Add meat and vegetables back to wok and toss to coat. Heat through. Serve with rice. (I like Jasmine rice)
Equipments used:
Notes
- Prepare all ingredients before starting to cook.
- Cook vegetables crisp tender because they will continue to cook when dish is assembled.
- Reheat leftovers in microwave.
- Leftovers good for 3-4 days.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
859mg
(36%)
Potassium
425mg
(9%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
540IU
(11%)
Vitamin C
38.2mg
(42%)
Calcium
32mg
(3%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 859mg | 36% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 38.2mg | 42% |
| Calcium | 32mg | 3% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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