Sesame-Ginger Venison Strips

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #925

October 19, 2011



"This is a quick and easy meal I like to make on a busy night. I serve this over hot rice or cooked Chinese style noodles."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (111.8 g)
  • Calories 198.8
  • Total Fat - 8.1 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 31.5 mg
  • Sodium - 1186.4 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3 g
  • Protein - 21.9 g
  • Calcium - 19.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Combine soy sauce, molasses and ginger in a small bowl.

Step 2

Heat oil in a large skillet over medium high heat; add venison strips and garlic and cook through.

Step 3

Reduce heat to medium and stir in sauce mixture and beef broth.

Step 4

In the same bowl, blend a bit of water with the cornstarch until smooth; add to skillet.

Step 5

Bring to a boil; stir constantly until mixture becomes translucent, about 2 minutes.

Step 6

Spoon over rice or noodle and sprinkle with sesame seeds.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

This is my first time trying Moose - Bea told me that this recipe works with Moose. We loved it. The meat was tender, no wild taste and great flavour. Goes right into my favorites.

(10 Dec 2018)