Peggi Anne Tebben


Like most of my other recipes, I have made this for several years. My family loves it.

★★★★★ 2 votes
4 people
15 Min
25 Min
Stove Top


1 lb
deersteak (tenderized) or beef chuck or round
1/3 c
soy sauce
1 clove
garlic, minced
1/2 tsp
ground ginger or 1 1/2 tsp. grated fresh
1/8 c
canola oil
1 small
onion, slivered
1/2 large
red or green bell pepper cut into bite size chunks
1 large
can chopped suey vegetables, undrained
1 1/2 Tbsp
1 c
water with 1 tsp. beef bouillon granules or 1 cube
2 small
tomatoes, cut in wedges or large grape tomatoes, cut in half lengthwise


1Cut meat against grain into bite size pieces.
2Combine soy sauce, garlic & ginger in semi-large bowl.
3Add the meat & toss. Set aside for now.
4Heat oil in cast iron skillet or fry pan.
5Add meat & toss over med-high heat until browned (about 10 minutes). Deer meat should be tender but if you use beef, taste the beef & if not tender, place lid on & continue cooking another 30 minutes or so on low heat.
6Increase heat & add all the vegetables except the tomatoes.
7Toss until vegetables are tender crisp, (about 10 minutes).
8Mix cornstarch with water. Add to meat mix in pan & stir while cooking until thickened.
9Add tomatoes & heat through.
10Serve with egg noodles or wild rice with mushrooms.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #steak, #PEPPERS, #deermeat