Make this quick & healthy venison stir fry when you’re running short on time and you want something packed with lean protein and veggies.
- 4 Tbsp. avocado or olive oil, divided
- 1/4 cup + 3 Tbsp. soy sauce (or coconut aminos for soy free), divided
- 1 lime, juiced
- 1 lb. thinly sliced venison steak (I used leg meat)
- 2 bell peppers, julienned (I used a red and orange)
- 3 carrots, peeled, halved and julienned
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 head broccoli, chopped
- optional – 8 oz. water chestnuts, drained
- 2 Tbsp. rice or white wine vinegar
- 1 Tbsp. honey
- Rice, green onion, sesame seeds and extra lime wedges for serving
- Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a bowl with a lid or zip top bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook.
- When you’re ready to cook, heat the remaining oil in a large saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften.
- Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done.
- When you’re ready to serve, spoon the mixture over rice and top with sesame seeds, lime and green onion. Enjoy!