Ginger beef is a popular dish in Calgary’s Chinese community, but this Asian favourite works equally well with moose, elk, deer and caribou. It’s also an ideal way to use up tougher cuts, such as round or flank steaks.
- Vegetable oil
- 1 lb venison round or flank steak, thinly sliced (the meat is easier to slice when still partially frozen)
- 1 egg, beaten
- 1/4 cup water
- 2/3 cup cornstarch
- 1 tbsp olive oil
- 1/3 cup carrots, thinly sliced lengthwise
- 1/3 cup celery, thinly sliced lengthwise
- 1/2 cup green peppers, thinly sliced lengthwise
- 2 tbsp ginger, finely chopped (or 2 tsp powdered ginger)
- 1 green onion, cut into julienne
- 2 cloves garlic, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 5 tbsp red wine vinegar
- 4 tsp sesame oil
- 1 tbsp Chinese chili sauce
- Pre-heat vegetable oil in large deep fryer to 350°F. In a large bowl, coat venison in egg. Add cornstarch and water, and mix well.
- Place venison in deep fryer and, using chopsticks or a fork, separate pieces until they stop sticking together. Increase temperature to 375°F; fry meat until crispy, about 11 to 13 minutes. Remove from oil, drain and set aside.
- Heat olive oil in a wok or deep frying pan; stir-fry carrots, celery, green pepper, ginger and onion for 3 to 4 minutes.
- In a bowl, stir together garlic, sugar, soy sauce, vinegar, sesame oil and chili sauce until sugar is dissolved; pour into wok and bring to a boil, stirring constantly.
- Stir in venison and mix well. Serve with rice.