You will need:
- 500g (ish) of venison steak cut into strips
- 1 Tbsp Cornflour
- Salt & Pepper
- 2 Tbsp Sesame Oil
- 1 Green Capsicum sliced
- 1 Red Capsicum sliced
- 1 Brown Onion sliced
- 3 Garlic Cloves minced
- 1 Tsp Chilli sauce/flakes
- 1 Tsp Ginger minced
- 5 Tbsp Lee Kum Kee Black Bean Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Coconut Sugar
- Coriander & chopped peanuts to serve
- Rice on the side
To make the dish:
- Coat venison strips in cornflour, salt & pepper, and brown in a hot pan for 2-3mins (use the sesame oil for cooking
- Remove meat and leave any liquid in the pan
- Add to the hot pan your onion and green/red capsicum and cook for 2-3 mins
- Add your garlic and ginger and cook for a further 1-2 mins
- While that’s cooking, mix in a bowl the black bean sauce, rice wine vinegar, chilli, and coconut sugar
- Return your venison to the hot pan with the vegetables and mix through
- Add your bowl of sauce mixture and combine the whole lot
- Turn down the heat and let it simmer for a few minutes
- You’re done! – serve on rice topped with coriander and chopped peanuts
