Mongolian venison

Ingredients

• 1 ½ lbs flank steak (tenderized with a mallet and cut into strips)
• 1 tablespoon vegetable oil
• 2 teaspoons minced ginger
• 1 tablespoon minced garlic
• ½ cup soy sauce (reduced sodium)
• ½ cup water
• ¾ cup dark brown sugar
• 1 cup vegetable oil
• ½ cup cornstarch
• ½ teaspoon red pepper flakes (more if you want, less if you prefer)
• 3 stalks of green onions (julienned)

How to Prepare

1. In a saucepan, heat 1 tablespoon vegetable oil over medium heat.  Add garlic and ginger and sauté for 1 minute.
2. Add water, soy sauce, brown sugar.  Bring to a boil and simmer until thickened.  This will take approximately 20 minutes.
3. Thoroughly coat the flank steak strips with corn starch and let sit for 10 minutes.
4. In a cast iron skillet, heat 1 cup vegetable oil and add beef.  Cook for 3 minutes on each side or until well browned, flip and repeat on opposite side of steak.
5. Remove the steak and set aside.  Drain the skillet of excess oil.  Return the steak to the skillet and add the sauce.  Cook for 3 minutes on medium heat until the meat is well coated.  Add the onions and red pepper flakes.
6. Serve over rice.

Chef’s Note:  You can use thinly sliced backstrap or tenderloin for this recipe.  You can also add broccoli and snow peas if you wish.