Description
Learn how to make a delicious Venison Stir Fry with this easy recipe. Discover the secrets to tender venison and perfectly balanced flavors. Click to cook now!
Ingredients
- – 2 tablespoons (30 ml) dry sherry
- – 1/2 teaspoon (3 ml) salt
- – 3 tablespoons (45 ml) soy sauce
- – 1 tablespoon potato or corn starch mixed with 2 tablespoons (30 ml) water
- – 1 pound (450 g) beef, trimmed of fat
- – 1 1/2 cups (355 ml) vegetable oil
- – 1 to 4 fresh red chiles
- – 1 red or yellow bell pepper, sliced
- – 3 garlic cloves, slivered
- – 1 bunch cilantro, roughly chopped
- – 1 tablespoon (15 ml) soy sauce
- – 2 teaspoons (10 ml) sesame oil
Instructions
- Cut the beef into thin strips, approximately 1/4 inch thick and 1 to 3 inches in length. Combine with the marinade and set aside while preparing the remaining ingredients.
- Warm the vegetable oil in a wok or large, sturdy pot until it reaches 275°F to 290°F. Avoid overheating. Introduce about a third of the beef to the hot oil, using a chopstick or butter knife to separate the slices as they enter the oil. Allow them to cook for 30 seconds to 1 minute. Use a spider skimmer or slotted spoon to remove them, and set them aside. Repeat with the rest of the beef in batches.
- Discard all but roughly 3 tablespoons of the oil, reserving the excess for future Chinese cooking.
- Heat the remaining oil on your hottest burner until it just begins to smoke. Quickly add the chiles and bell pepper slices, stir-frying for 90 seconds.
- Introduce the slivered garlic, cooking for an additional 30 seconds, then add the beef and continue to stir fry for 90 seconds.
- Incorporate the cilantro along with the soy sauce, stir-frying for a final 30 seconds until the cilantro starts to wilt.
- Turn off the heat and mix in the sesame oil. Serve immediately with steamed rice.
