Venison Vegetable Teriyaki

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Teriyaki is a great Asian sauce that is both sweet and savory. Like American Barbecue, Asian Teriyaki can either be a wet sauce or a cooking style, and in this case, I made and used the sauce style. I diced up extra vegetables I had, broccoli, cauliflower, carrots, celery, peppers, and onions, to use as my vegetables in this dish. I also sliced venison for my meat, but slicing a steak or two will accomplish the same thing. I served this dish over rice. This recipe made 5-6 adult sized servings.

What You Will Need

• 3 Cups Cooked White Rice
• 2 Tbsp Oil
• 2-3 Cups Diced/Sliced Veggies
• 1 lb Sliced Beef/Venison
• 1/4 cup soy sauce
• 2 Tbsp Corn Starch
• 1 cup beef broth
• 4 Tbsp Brown Sugar
• 2 tsp Garlic, minced
• 1 tsp Ground Ginger
• 1 tsp Mustard powder
• 1 Tbsp Vinegar
• Wok
• Small Bowl

Directions

1. Heat wok over medium heat, add oil and veggies. Add additional water as needed until all veggies are tender. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth. Add meat and cook for 6-8 minutes, or until fully cooked.

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2. Once cooked, add sauce and cook until sauce is thickened. Plate rice, then place teriyaki mixture over top.

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