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A sticky, caramelized crust coats this tender and fragrant garlic and ginger laden stir-fry of lean red meat. I prefer venison, but lean beef can be used if venison is not available to you. This healthy Asian-inspired solution to dinner is on the table in under a half hour, making it an ideal meal for busy nights.
Slice the venison (or beef) diagonally against the grain into strips that are about 1″x 4″ and about 1/8″ thick. Set aside.
Place a large, heavy-bottomed skillet over high heat and melt the lard or canola oil until shimmery. Add the grated ginger and garlic and stir constantly until fragrant, about 15-30 seconds. Add the venison to the pan and stir-fry until it is cooked about halfway through. Sprinkle the raw sugar over the meat, then drizzle the soy sauce over the top. Stir to coat well and let it cook, undisturbed, until the liquid becomes thick. At that point, begin stirring until a sticky, deeply caramelized, crusty coating forms around the venison strips. Remove from the heat and serve garnished with sliced green onions over hot rice and Spicy Asian Broccoli immediately.
(Adapted with thanks from Hunger and Thirst’s Roadkill Elk.)