Ginger-Lime Venison Stir-Fry

Name: Ginger-Lime Venison Stir-Fry
Ingredients: 1 lb venison or lean cut of beef (round, flank, or skirt steak – cut flank and skirt steak very thinly against the grain; cut 3/4? strips, crosswise into 1/4? slices); Marinade:; 2″ piece of fresh ginger, peeled and grated; 1/2 C tamari sauce (fermented soy sauce); 1/4 C red wine; a squirt of lime juice (an equivalent of 1 lime); 1 t cornstarch; Stir-fry; 1 bulb of garlic, cloves peeled and cut into chunks; a handful of frying greens (chard, collard, kale, beet greens, or even sorrel – my fave), chopped very coarsely; 2 large tomatoes, chopped; 1 green pepper, chopped; 2 C asparagus/broccoli/green beans/snow peas or another hard-ish vegetable like that – I like to divide broccoli into smaller florets, while leaving snow peas whole and cutting asparagus and green beans into 1? chunks; oil, for frying; 5-6 C cooked rice

Ginger-Lime Venison Stir-Fry was pinched from <a href="http://girlsguidetobutter.com/2011/09/ginger-lime-beef-or-venison-stir-fry/" target="_blank">girlsguidetobutter.com.</a>

INGREDIENTS

•

1 lb venison or lean cut of beef (round, flank, or skirt steak – cut flank and skirt steak very thinly against the grain; cut 3/4? strips, crosswise into 1/4? slices)

•

Marinade:

•

2″ piece of fresh ginger, peeled and grated

•

1/2 C tamari sauce (fermented soy sauce)

•

1/4 C red wine

•

a squirt of lime juice (an equivalent of 1 lime)

•

1 t cornstarch

•

Stir-fry

•

1 bulb of garlic, cloves peeled and cut into chunks

•

a handful of frying greens (chard, collard, kale, beet greens, or even sorrel – my fave), chopped very coarsely

•

2 large tomatoes, chopped

•

1 green pepper, chopped

•

2 C asparagus/broccoli/green beans/snow peas or another hard-ish vegetable like that – I like to divide broccoli into smaller florets, while leaving snow peas whole and cutting asparagus and green beans into 1? chunks

•

oil, for frying

•

5-6 C cooked rice

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes