Antelope & Broccoli Stir Fry
Antelope & Broccoli Stir Fry – Asian Gone Wild. I stumbled upon a discovery, after receiving a beautiful cookbook from my step daughter “Stir Frying to the Sky’s Edge” by Grace Young. Stir Frying to the Sky’s Edge by Grace Young
I discovered the recipes in this book are quite simple! As quickly as my first attempt, with a little tweaking of ingredients, I was producing recognizable Chinese food of the take out caliber with all of my wild game; such as “Antelope & Broccoli Stir Fry” aka Beef & Broccoli in #57 on any Chinese take out menu! These dishes, made with my organic game, are far healthier than take out, and satisfy my cravings for Chinese in a neighborhood that doesn’t seem to have a decent Chinese Restaurant.
(American Chinese cuisine, known in the US as simply Chinese food, is a style of food developed by Americans of Chinese descent, and served in many North American Chinese Restaurants.)
Marinating is the key to flavor, and tenderness. Marinades for stir frying are typically made with cornstarch, rice wine (or I like to use a dry sherry), soy sauce, spicy sesame oil, and seasonings such as garlic, ginger, salt & pepper. Meat is usually cut into thin strips, and generally takes only about 5 minutes to marinate.
Antelope & Broccoli Stir Fry Recipe
12 oz Antelope steak (or any venison: elk, deer, or any game bird for that matter) cut into thin strips
1 tablespoon minced ginger
4 teaspoons soy sauce
2 tablespoons Dry Sherry
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon sesame oil ( I use hot)
2 tablespoons chicken broth
2 tablespoons oyster sauce
1 tablespoon black bean garlic sauce
12 oz broccoli florets with stems, cut into 1/4 inch think slices
2 tablespoons canola oil
1 tablespoon minced garlic
3/4 cup sliced onions
- Cut the venison across the grain into 1/4 inch strips
- In a medium sized bowl mix ginger, 2 teaspoons soy sauce, 1 tablespoon dry sherry, cornstarch, salt & pepper. Mix to combine well. Add the antelope steak strips & hot sesame oil. Toss to cover all in marinade. Set aside.
- In a separate small bowl, combine chicken broth, oyster sauce, the remaining 2 teaspoons soy sauce, black bean garlic sauce, and remaining 1 tablespoon dry sherry.
- Bring a quart of water to boil and cook broccoli till it is bright green; about 1-2 minutes. Strain off all water. Set aside.
- Heat a 14″ flat bottomed wok or fry pan till a bead of water instantly evaporates. Swirl in 1 tablespoon of the canola oil ad garlic, and stir fry with a metal spatula till fragrant 5 to 10 seconds. Carefully add the antelope marinade mixture, and spread the pieces evenly across the wok. Let the antelope sear undisturbed 1 minute, then stir fry another minute or so until browned but not cooked through. Move to a plate, and cover to keep warm.
- Swirl in the remaining 1 tablespoon canola oil into the wok, add the onions, and stir fry till just translucent, about a minute. Add the broccoli and stir fry about 30 seconds to combine with the onions. Add in the antelope, and any juices that accumulated on the plate. Swirl in the oyster sauce mixture, and stir fry about 30 seconds till antelope is just cooked through & hot.
- Serve with steamed rice/grains & enjoy!
Serves 2-3 as a main dish