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Venison stir fry recipe.
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5 from 1 vote

Venison Stir Fry

This easy venison stir fry recipe is loaded with lean meat and fresh vegetables coated in a savory sauce.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 686kcal

Equipment

  • Large skillet or large wok
  • Large pot

Ingredients

  • 1 pound venison steak sliced thin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon corn starch
  • 2 tablespoons sesame oil
  • 2 bell peppers sliced
  • 15 ounces canned baby corn drained
  • 2 garlic cloves minced
  • 8 ounce stir fry noodles

Stir Fry Sauce

  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons Asian chili paste
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh grated ginger

Serving

  • 2 green onions sliced
  • ½ cup roasted peanuts chopped chopped

Instructions

  • Toss sliced venison steak, corn starch, salt, and black pepper together in a large bowl or plastic bag until the meat is well coated.
  • Drizzle sesame oil in a large skillet set over medium high heat and add the venison. Cook until the venison is nicely seared, then remove and set aside.
  • In a separate large pot, cook the stir fry noodles according to the package instructions. This can be done while the meat and vegetables saute.
  • Add more oil if needed and then place the sliced bell peppers in the skillet. Saute until they begin to soften, then add baby corn, and minced garlic. Cook for an additional 1-2 minutes.
  • While the vegetables cook, add the stir fry sauce ingredients to a small bowl and whisk together.
  • Add the venison back into the large skillet along with all of the stir fry sauce. Stir everything to combine and simmer for two minutes, or until the sauce is thickened slightly.
  • Add stir fry noodles to the skillet, toss to evenly coat with sauce then serve topped with green onions and chopped peanuts.

Notes

Customize: You can substitute 2 cups of your favorite stir fry vegetables and omit the vegetables called for in this recipe, if desired.
If your noodles finish cooking too soon, you can drain them from the water and toss in oil to prevent sticking.

Nutrition

Calories: 686kcal | Carbohydrates: 78g | Protein: 50g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 1309mg | Potassium: 1050mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2209IU | Vitamin C: 84mg | Calcium: 50mg | Iron: 6mg