2 pounds of venison steak
5-6 slices of ginger root, peeled and cut in 1/4 inch thick slices
1/3 cup ginger root, peeled and minced
2 medium onions, sliced
2 cloves garlic, minced
1 tsp sugar
3/4 cup soy sauce
2 to 3 tablespoons vegetable oil
2 tablespoons cornstarch
Cut steaks, across the grain, into 1/4 inch thick slices. Layer venison, sliced onions, garlic, and 1/3 cup ginger root in glass bowl. Combine soy sauce and sugar and pour liquid over meat. Cover and refrigerate for 20 minutes to one hour.
Heat oil and cook 5-6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices. Drain the majority of the soy sauce from the meat and onion marinade. Add meat mixture to oil in skillet. Saute two to three minutes, then sprinkle corn starch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste.
This recipe was contributed by "Today's Great Country 101 9" WDEZ Marketing Consultant, Mike Schlichte. Thank you Mike and welcome to the team!
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