A twist on the usual mid-week stir fry dinner. Instead of using chicken or beef, change it up with venison. As long as the meat is cut into small strips, so it can cook quickly. Wholesome and filling – a quick and tasty meal for all the family to enjoy!
Ingredients – serves 2
- 1 large head of broccoli
- 2 sweet red or yellow peppers
- Sesame oil for frying
- 2 cloves of garlic – peeled and chopped
- ½ red chilli – deseeded and finely chopped
- Bunch of pak choi
- 2 venison steaks cut into thinly sliced strips
- Rice or egg noodles to serve 2 people – straight to wok are quick and easy
For the sauce:
- 1 tablespoon honey
- 3 tablespoons soy sauce
- 3cm piece fresh root ginger, very finely chopped or blended
- 2 cloves garlic, very finely chopped or blended with the ginger
- Firstly, prepare the sauce. Add the honey, soy sauce, chopped ginger and garlic to a bowl and whisk with a fork. Simple!
- Separate the broccoli florets and cut length ways into thin slices. Destalk and deseed the peppers and slice. Separate the leave from the pak choi. Set the vegetables aside.
- Heat the wok or pan on a high heat. Add the oil, followed by the garlic and chilli and fry for a few seconds. Keep an eye on the pan ensuring the garlic and chilli doesn’t catch.
- Season the venison strips with salt and pepper and add to the pan. The meat should only take a few minutes to cook. The venison should be lightly browned but not overdone.
- When the meat is browned, add the vegetables, stirring continuously for a few minutes. Make sure the vegetables are still nice and crisp and crunchy. The pak choi won’t take as long to cook as the broccoli and peppers so add those first.
- Add the straight-to-wok noodles (or follow the pack instructions if you’re using dried noodles) and then add the sauce. Stir continuously until heated through.
- Serve immediately and enjoy!