Venison and Broccoli with Oyster Sauce
This venison recipe has a rich and smokey flavor that is balanced with a contrast of sweet and salty. It is easy and fast to prepare and there is very little to clean up.
Servings: 6 servings
Ingredients
Tenderize the Venison
- 1 tablespoon baking soda
- 1 pound venison steak cut into bite-size pieces
The Sauce
- 1/3 cup chicken broth
- 1/4 cup oyster sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 6 garlic cloves minced
- 1 tablespoon fresh minced ginger
- 2 teaspoons cornstarch
To Cook the Broccoli
- 1-1/2 pounds broccoli cut into bite-size pieces
- 1/3 cup water
Instructions
- In a large bowl, combine the baking soda with 1 cup of cold water. Add the venison to the baking soda mixture and allow it to sit for 10 to 20 minutes to tenderize. Rinse in cold water and pat dry.
- In a small bowl, combine the chicken broth, oyster sauce, vinegar, brown sugar, sesame oil, garlic, ginger, and cornstarch and whisk well.
- Heat a bit of vegetable oil in a large skillet over high heat. Add the venison to the skillet, spreading the strips out evenly. Cook without stirring for 1 minute then stir and cook until browned. Remove the venison from the skillet and set aside. (If your skillet is small then cook the venison in 2 batches).
- Add the broccoli and water to the hot skillet and cover the skillet with a lid. Cook for about 1 to 2 minutes until just cooked and still crisp.
- Remove the broccoli and drain the water from the skillet. Give the sauce a good stir and pour it into the hot skillet. Cook the sauce for about 2 minutes until it begins to bubble then add the venison strips and the broccoli. Toss everything to coat well with the sauce.
- Remove from heat and serve while hot.
Nutrition
Serving: 1 | Calories: 199kcal | Carbohydrates: 15g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 1091mg | Fiber: 4g | Sugar: 5g
