• 1 1/2 lbs. antelope strips, 1 inch strips
  • 4 Tbsp. vegetable oil
  • 3 green onions, sliced
  • 1 tsp. curry powder
  • 1/4 tsp. ground ginger
  • 2 Tbsp. honey
  • 1 1/2 Tbsp. soy sauce
  • 1 c. orange juice
  • 1 c. water
  • 2 Tbsp. cornstarch

    In a large skillet heat 2 tablespoons oil. Add meat and heat until brown. Remove meat and set aside, leaving oil in skillet. Add remaining oil, onions, and curry. Cook for two minutes. In a small bowl combine ginger, honey, soy sauce, orange juice and ¾ cup water. Add the mixture along with the meat to the onions. Cover skillet and simmer for fifteen minutes; stirring occasionally. In a small bowl add remaining water to the cornstarch and stir until smooth. Add mixture to meat and onions. Heat until liquid thickens and forms a sauce.
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