L.R. venison vegetable stir-fry
- Number of Servings: 10
Ingredients
Marinade:4 T. dry red wine5 T. soy sauce2 T. lemon juice1 tsp. sugar2 tsp. crushed garlic3 tsp. grated or finely chopped ginger1/4 tsp. cayenne2 lbs. venison steaks, cut into stripsVEGETABLES:3 qts.(2 lbs.) broccoli, chopped1 lb. (2 qts.) sliced fresh mushrooms3 cups onion slices2 cups sliced carrots2 cups sliced celery2 T. oil2 tsp. salt2 T. soy sauce1/4 cup cornstarch1 cup water
Combine marinate ingredients and add the steak strips. Let set at least 1 hour.
In a large skillet, heat the oil over medium-high heat. Add carrots and celery. Stir-fry for a few minutes and add onions and mushrooms. Continue to stir-fry until mushrooms shrink some what. Add broccoli, salt and soy sauce. Continue to stir-fry until broccoli is crisp tender. Remove from skillet and place in a large bowl. Place skillet back on heat and add meat along with the marinade. Stir-fry until meat is no done. Stir the cornstarch into the water and add to the skillet. Cook and stir for a few minutes after thickening. Stir this mixture into the vegatable mixture. Serve over brown rice. Makes about 10 generous cups.
Number of Servings: 10
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
In a large skillet, heat the oil over medium-high heat. Add carrots and celery. Stir-fry for a few minutes and add onions and mushrooms. Continue to stir-fry until mushrooms shrink some what. Add broccoli, salt and soy sauce. Continue to stir-fry until broccoli is crisp tender. Remove from skillet and place in a large bowl. Place skillet back on heat and add meat along with the marinade. Stir-fry until meat is no done. Stir the cornstarch into the water and add to the skillet. Cook and stir for a few minutes after thickening. Stir this mixture into the vegatable mixture. Serve over brown rice. Makes about 10 generous cups.
Number of Servings: 10
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 220.5
- Total Fat: 5.1 g
- Cholesterol: 53.7 mg
- Sodium: 1,205.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.7 g
- Protein: 27.0 g
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