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 Put all the sauce ingredients (soy sauce, juice of 1 clementine, ginger, garlic and honey) into a small bowl and whisk together.
- 2 Segment the other clementine over a separate bowl, reserving any juice. Set aside.
- 3 Heat the olive oil in a large wok or frying pan over a medium-high heat.
- 4 Add the venison and stir-fry until just coloured, but not cooked through.
- 5 Add the broccoli, spring onions and chilli, and stir-fry for 3 minutes, or until the broccoli is almost tender.
- 6 Add the sauce and beansprouts, and stir-fry for a further 3 minutes.
- 7 To serve, divide between 2 bowls.
- 8 Top with the clementine segments, pour over the reserved juice and add a splash of sesame oil.
- 9 Delicious with cooked noodles or rice.
2 Reviews
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Experimental cook
Great Recipie. Quantity and Instructions Rubbish!
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Zara
Instructions don't make sense and the ginger isn't even mentioned at all so had to guess when to add that.
- Average per serving
- Calories 407.0kCal
- Fat14.7g
- Saturated2.4g
- Salt0.95g
- Carbohydrates54.1
- Sugar16.2g
- Protein18.1g
- Fibre6.9g