Cocoa spiced venison stir-fry

4 cups beef broth
6 T. soy sauce
4 T. cornstarch
4 T. cocoa powder
25g (6 cloves) minced garlic
2 T. minced ginger root
1 tsp. red pepper flakes
2 lbs. venison steak, cut into strips
2 T. oil, divided
660g (4 cups) onion strips
162g (2 cups) carrot slices
1126g (2 bunches) broccoli florets and pieces
280g (2 cups) sliced celery
2 T. soy sauce
salt to taste

In a bowl, combine, broth, 6 T. soy sauce, cornstarch, and cocoa powder. Set aside. In a large skillet, over medium high heat, stir-fry half the vegetables in half the oil, until bright green and orange. Sprinkle with salt and 1 T. soy sauce. Continue to stir-fry until vegetables are crisp-tender. Dump in a large serving bowl. Repeat with remaining vegetables. Spray skillet with nonstick spray. Sauce garlic, ginger and pepper flakes for about a minute or until fragrant. Do not burn. Add venison strips and stir-fry until dry and done. Add broth mixture to skillet and continue to stir and cook until thickened and bubbly. Dump over vegetables and mix. Serve over brown rice. Makes about 13 full cups of about 275g each.

Number of Servings: 13

Recipe submitted by SparkPeople user LRUSSELLFAMILY.