• 1/2 c. soy sauce
  • 2 Tbsp. minced onion
  • 1 clove garlic, minced
  • 1 Tbsp. brown sugar
  • 1/4 tsp. pepper
  • 1/8 tsp. ginger
  • 1/8 tsp. red pepper flakes
  • 1/4 c. beer
  • 2 lbs. venison steak, sliced into thin strips
  • 2 Tbsp. peanut oil

    In a medium sized bowl whisk together soy sauce, onion, garlic, sugar, pepper, ginger, red pepper, and beer. Put the venison strips in a large zip-top bag and add soy sauce mixture. Put the bag in refrigerator for three hours, turning every half hour. Heat the oil in a large deep skillet or wok. Drain the liquid from the venison. Over high heat stir fry a quarter of the venison at at time. Remove meat with a slotted spoon and serve with steamed rice and stir fried vegetables.
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