Saturday, May 18, 2013

"Beef" and Broccoli

We have a massive amount of venison in our deep freeze. I really need to par down the amount of food in storage so I have been looking for new ways to use the same old tired deer meat. Last night we tried a "beef" and broccoli stir fry recipe with thinly sliced backstrap. It was delicious. Some of the best I have had, tender, slightly sweet, deep flavor, and just salty enough to make you drink extra juice and water the next day. It was perfect served with steamed rice last night and fried rice tonight. I added a tablespoon of oyster sauce for a deeper flavor and a shake or two of teriyaki sauce as well, but adjust to your liking. Very easy recipe, especially if you just use frozen veggies like we did!


3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

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