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Home / Eat Well / Recipes
for
2
people
By
Jan Bilton
Food writer and cookbook author.
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Replace the snow peas with blanched asparagus or a cup of thinly sliced kale, if preferred.
Marinated steak
| 2 tsp | Water |
| 1 tsp | Cornflour |
| 1 tsp | Soy sauce |
| 1 tsp | Rice wine vinegar |
| 220 g | Venison steak (Main) |
Sauce
| 2 Tbsp | Hoisin sauce (Main) |
| 2 tsp | Water |
| 2 tsp | Soy sauce |
| ½ tsp | Sesame oil |
Stir-fry
| 1 Tbsp | Rice bran oil |
| 1 knob | Ginger, about 2.5cm, finely sliced |
| 2 cloves | Garlic, crushed |
| 1 cup | Snow peas, sliced |
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Directions
- To make the marinade, combine the water, cornflour, soy sauce and vinegar in a bowl. Thinly slice the venison and marinate in the mixture for at least 30 minutes.
- Combine the ingredients for the sauce. Place aside.
- When ready to stir-fry, heat the oil in a large wok or heavy frying pan. Add the ginger and garlic and stir-fry on high for 10 seconds. Add the venison and stir-fry for 30 seconds. Add the snow peas and continue stir-frying for 1 minute. Add the sauce and heat through, stirring until thick. Serve immediately with rice or noodles.
More venison recipes from Jan
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