30-MINUTE |
ONE POT
This is my venison version of one of my favorite Chinese takeout dishes. It’s a perfect weeknight dinner, especially when you serve it over rice. The key to this dish is making sure you cut the flank steak against the grain for the most tender meat.
Prep Time:
15 minutes
Cook Time:
15 minutes
Serves:
4
1 cup beef broth
¼ cup oyster sauce
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon red pepper flakes
3 tablespoons vegetable oil, divided
1 pound green beans, trimmed and cut in half
1 pound venison flank steak, sliced against the grain into 1-inch pieces
8 scallions, cut into 1-inch pieces
4 garlic cloves, minced
1 tablespoon minced or grated fresh ginger
1.
In a small bowl, whisk together the broth, oyster sauce, soy sauce, vinegar, and red pepper flakes.
2.
Heat 1 tablespoon of the oil in a wok or large cast-iron skillet over high heat. When the oil is hot, add the green beans and cook, stirring for 4 to 5 minutes or until the beans are bright green and crisp-tender. Transfer to a plate.
3.
Add 1 tablespoon of the oil to the wok, then add the venison and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer the venison to the plate with the green beans.
4.
Add the remaining tablespoon of oil to the wok. Add the scallions and cook, stirring, until browned, about 2 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
5.
Return the green beans and venison to the wok. Add the broth mixture and cook, stirring continuously, for 2 minutes or until the sauce has thickened. Serve immediately.