- 1 lb venison stew meat
- 1 tablespoon bacon grease (or other cooking oil)
- 5 green onions, sliced
- 3 large cloves garlic
- salt and pepper to taste
- ½ cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon fish sauce
- 2 tablespoons brown sugar
- 1 teaspoon black bean chili sauce
- 1 tablespoon cornstarch
INSTRUCTIONS:
- Cook jasmine rice according to package. Once completely cooked, toss with 2 tablespoons sliced green onion tops (the green part).
- In medium sized bowl, stir together beef broth, soy sauce, rice vinegar, brown sugar, and black bean chili sauce and cornstarch. Set aside.
- In hot skillet, add bacon grease or cooking oil, green onions and garlic. Saute 1 minute until garlic begins to brown. Add stew meat and stir fry 4-5 minutes. Add sauce mixture and bring to a quick boil. Simmer 1 minute. Remove from heat.
- Serve with rice.
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