Stir up your regular venison routine with this green bean and venison stir-fry.
- 2 teaspoons cornstarch
- 1/3 cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon sherry
1 teaspoon cider vinegar
- 1 tablespoon oil
- 1 pound green beans, trimmed and sliced diagonally
- 2 teaspoons finely minced fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon hot red pepper flakes
1/2 pound ground venison or steak sliced for stir-fry
Mix together all of the sauce ingredients and set aside. Heat the oil in a wok or large skillet and add the green beans. Stir-fry beans for about 4 minutes or until tender. Remove and set beans aside. Add the ginger and garlic to the pan and cook them lightly. Add the pepper and venison, crumbling the venison with a fork or spatula. Stir-fry until meat is done, then add sauce mix. Cook and stir until sauce thickens. Fold in the green beans and heat for 1 minute. Serve with rice or noodles. Serves 4.