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Venison and clementine stir-fry

  • 3.0 Star
  • Timer Prep 2 min
    Cook 10 min
  • Chart 407.0 cal/
  • Chef hat Easy


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.


  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.

2 Reviews

  • Experimental cook

    Great Recipie. Quantity and Instructions Rubbish!

  • 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