![](https://cdn.statically.io/img/www.allrecipes.com/thmb/R-29Gpir8fkpXHsqftkQN7GPm2g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5845408-3afbb8576a6d4316a1d5405e098b1a48.jpg)
Ingredients
-
2 ½ tablespoons beef broth
-
2 ½ tablespoons dry sherry
-
4 teaspoons soy sauce
-
1 teaspoon salt
-
¼ teaspoon ground white pepper
-
1 pound lean venison, cut into thin strips
-
1 teaspoon sugar-based curing mixture (such as Morton Tender Quick)
-
2 teaspoons steak seasoning
-
1 onion, halved and sliced
-
3 bell peppers, sliced into thin strips
-
2 tablespoons vegetable oil
-
1 tablespoon cornstarch
Directions
-
In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
-
Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
-
Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
-
Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
Tips
My brother usually puts this into a glass baking dish, and keeps it warm in the oven covered with aluminum foil.
Nutrition Facts (per serving)
248 | Calories |
10g | Fat |
11g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 248 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 11% |
Cholesterol 96mg | 32% |
Sodium 2069mg | 90% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 28g | 55% |
Vitamin C 74mg | 82% |
Calcium 34mg | 3% |
Iron 5mg | 25% |
Potassium 590mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.