0 from 3 votes
Venison Teriyaki Stir Fry
This Venison Teriyaki Stir Fry is tender, juicy and delicious! An outstanding weeknight meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Calories: 320 kcal
Course:
Main Course
Cuisine:
American
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 cooking oil
- 1 tbsp grated fresh ginger
- 1 tbsp finely minced garlic
For Stir Fry
- 1/2 lb fresh green beans
- 1/2 large red pepper, sliced thin
- 1/2 large yellow pepper, sliced thin
- 2 tsp cornstarch
- 1 tbsp 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)
Cup of Yum
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
Calories
320kcal
(16%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
859mg
(36%)
Potassium
425mg
(12%)
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
% 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.