Venison and clementine stir-fry

Preparation

Cut the venison steaks into thin strips. Cut into bite-sized pieces the tenderstem broccoli. Deseed and finely chop the red chillis. Mince the thumb ginger. Crush the garlic cloves.

Method

1. 1 Put all the sauce ingredients (soy sauce, juice of 1 clementine, ginger, garlic and honey) into a small bowl and whisk together.
2. 2 Segment the other clementine over a separate bowl, reserving any juice. Set aside.
3. 3 Heat the olive oil in a large wok or frying pan over a medium-high heat.
4. 4 Add the venison and stir-fry until just coloured, but not cooked through.
5. 5 Add the broccoli, spring onions and chilli, and stir-fry for 3 minutes, or until the broccoli is almost tender.
6. 6 Add the sauce and beansprouts, and stir-fry for a further 3 minutes.
7. 7 To serve, divide between 2 bowls.
8. 8 Top with the clementine segments, pour over the reserved juice and add a splash of sesame oil.
9. 9 Delicious with cooked noodles or rice.