I'm always looking for fresh new ways to use venison steak or roast in the summer. Inspired by one of my favorite takeout restaurants, I decided to give this a try. I couldn't be happier with the results! Easy, flavorful, fun!
Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 small venison roast or steak, thinly sliced into bite size pieces (sinew removed)
2 packages Ramen noodles
4 cups beef broth
1 Tbsp ginger paste
2 cloves garlic, grated
1/4 cup soy sauce
3 Tbsp honey
2 Tbsp tomato paste
2 Tbsp rice or white wine vinegar
1 Tbsp sesame oil
1 tsp sriracha hot sauce
2 Tbsp olive oil
4 mini sweet peppers, thinly sliced
2 carrots thinly sliced
1 bunch green onions, thinly sliced
6 soft boiled eggs, pealed and cut in half
4 radishes, thinly sliced (optional garnish)
Instructions
-In a large pot bring beef broth to a boil, add the pasta and cook until al dente (2-3 minutes)
-Place noodles with broth into desired amount of serving bowls
-While the pasta is cooking combine a splash of the boiling broth, ginger, garlic, soy sauce, honey, tomato paste, vinegar, sesame oil and sriracha
-In a large skillet, heat the olive oil over high heat
-Add the venison and stir fry until browned, about 2 minutes (don't overcook)
-Add carrots and bell pepper and stir-fry for 2 minutes
-Add green onions and sauce and stir fry for 1 minute
-Pour an even portion over the noodle bowls
-Top with reserved uncooked peppers, green onion, radishes and boiled egg
-Enjoy!
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