Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 lb ground venison
  • 2 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, thinly sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 3 green onions, sliced
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and cornstarch in a small bowl. Note: Stir until the cornstarch is fully dissolved to avoid lumps.
  2. Heat 1 tbsp of avocado oil in a wok or large cast iron skillet over medium high heat until the oil shimmers.
  3. Add the ground venison, breaking it apart with your spatula. Cook for 5-7 minutes until the meat is browned and reaches a mahogany colored sear.
  4. Move the cooked meat to a plate. Note: This prevents the venison from becoming tough while you cook the veg.
  5. Add the remaining 1 tbsp of oil to the same pan. Toss in the carrots and broccoli, stir frying for 3-4 minutes.
  6. Add the red bell pepper and stir fry for 2 minutes until the vegetables are vibrant and crisp tender.
  7. Return the browned venison to the pan. Pour the sauce over everything and toss for 1-2 minutes until the sauce glazes the meat and bubbles.
  8. Garnish with sliced green onions and red pepper flakes.