Ginger-Lime Beef or Venison Stir-Fry
This savory stir-fry recipe from Sofya Hundt of The Girls’ Guide to Guns and Butter is a fantastic way to make tender venison or your favorite cut of lean beef.
Ingredients
Marinade
2" piece fresh ginger, peeled and grated
½ cup Tamari sauce
¼ cup red wine
Juice of one lime
1 tsp. cornstarch
1 jalapeno, minced
Stir-fry
1 large onion, chopped
1 bulb of garlic, cloves peeled and cut into chunks
handful of greens (chard, collard, kale, beet greens, etc.), chopped very coarsely
2 large tomatoes, chopped
1 green pepper, chopped
2 cups of a "harder" vegetable such as asparagus, broccoli, snow peas, cut into 1 inch chunks
Oil for frying
Other
6 cups cooked white basmati rice
1 pound venison or lean cut of beef, Cut into slices
Directions
An hour before you wish to eat, combine all marinade ingredients. Slice the meat and place it in marinade.
While the meat is marinating, chop all the vegetables.
Heat oil in a wok or another wide, shallow pan over medium-high heat. Remove the meat from marinade and sear it in batches, stirring continuously, just until it loses its pink color and plumps up (this is especially important with tougher pieces of meat, such as round steak), approximately 5 seconds (do not crowd the meat). Return the meat to marinade as you go (don't worry, you'll be cooking the meat and marinade again later to avoid cross-contamination).
Add more oil to the wok and add these ingredients in the following order: garlic, onions, vegetables, green peppers and greens, allowing a few minutes in between each addition.
When everything is just tender, return the meat and the marinade to the wok.
Allow the liquid to come to a simmer, add the tomatoes, and toss everything once or twice.
Remove from heat and serve over the prepared rice.
Bring the bottle of Tamari to the table so everyone can drizzle some on top, if desired.
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