Jeremiah Doughty | From Field To Plate
1 pound venison, thinly sliced
2 cups broccoli florets
2 green onions
1 tablespoon peanut or olive oil
1 teaspoon sesame oil
½ cup soy sauce
½ cup water
2/3 cups brown sugar
1 tablespoon rice wine vinegar
4 tablespoons garlic, minced
1 teaspoon ginger, minced
¼ cup soy sauce
2 tablespoons hoisin sauce
3 tablespoons cornstarch
Slice venison as thin as you can.
In glass bowl mix ¼ cup soy sauce, 2 tablespoons hoisin sauce and 3 tablespoons cornstarch until smooth, add venison to mixture and coat completely. Place in fridge for at least 30 minutes.
In wok or large skillet, heat oil over medium-high heat, add meat and brown for 2-3 minutes. Next add garlic and ginger and cook for additional 1 minute.
Add remaining sauce ingredients and bring to a boil. Reduce heat to medium and simmer for 3 minutes.
Add broccoli and green onions, tossing to coat with sauce, and finish cooking until broccoli is soft, around 2-3 minutes.
Remove from heat and serve alongside rice and top with toasted sesame seeds and sliced green onions.