Venison and Green Bean StirFry and the Weekly Menu

Venison steaks, thinly sliced and quickly marinated in Asian flavors, before being stir-fried with fresh Green Beans.  A quick and easy weeknight meal.

This can also be made with beef, yielding similarly delicious results.

Do you enjoy Wok Wednesdays?  We are huge fans of Asian Food, and I am a huge fan of quick and easy meals, so we LOVE Wok Wednesdays....or Wokking any day of the week LOL.

We have enjoyed having the Angel Face all week while she attended Theater Camp.  She is a huge Sushi Fan, which makes Fish Fridays easy.  I have Tuna Poke Bowls on the menu for tonight. 

Tomorrow is her play.  We will all go out for lunch afterwards, so dinner is going to be light, just some leftover Chicken Noodle Soup that we made for her to enjoy during her visit.  Sunday, we are going to the Soiree on the Bay, a Summer Food and Beverage event, with the Luths.

Frank is having a CPL refresher on Monday.  I will make a light breakfast to serve during the classroom portion.  No lunch is served for refreshers as the class is only 3 hours.  The rest of the week is pretty quiet.  We will be packing up the camper as we are heading to Tobermory, Canada, with our Dive Family for the weekend.

Here is what we are eating this week....What's on your menu?

Soup Saturday

Chicken Noodle Soup

Sunday

Soiree on the Bay

Meatless Monday

Pasta Primavera

Taco Tuesday

Burrito Bowl

Wok Wednesday

Vegetable Stir Fry

Steamed Rice

Thursday

Chicken Salad

Friday-Camping Tobermory

Pie-Iron Philly Cheesesteak Sandwiches

Entrees, Venison, Stir-Fry, Green Beans, One Pot Meals

Entrees, Venison

Asian Fusion

Yield: 4 servings

Author: Wendy Klik

Venison and Green Bean Stir-Fry

Venison steaks, thinly sliced and quickly marinated in Asian flavors, before being stir-fried with fresh Green Beans. A quick and easy weeknight meal.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 lb. boneless venison loin steak, thinly sliced
• 2 t. ginger paste
• pinch of crushed red pepper
• 1/4 c. sugar
• 1 1/2 c. water, divided
• 1 T. fish sauce
• 1/4 c. soy sauce
• 1 lb. fresh green beans, trimmed
• 1/2 Vidalia onion, sliced
• 1 clove garlic, minced

Instructions

1. Mix together the ginger, crushed red pepper, sugar, 1 cup of the water, fish sauce, and soy sauce in a bowl. Add the sliced venison, toss to coat, and set aside.
2. Place the beans into a wok over high heat. Add the water and cook until it is nearly evaporated, stir in the onions and garlic, and continue to cook and stir until fragrant and softened, 1-2 minutes.
3. Add the venison and marinade to the wok and cook, stirring for a few minutes, until the marinade is reduced to a glaze and the venison and beans are coated.

Nutrition Facts

Calories

280

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

25 g

Fiber (grams)

4 g

Net carbs

21 g

Sugar (grams)

19 g

Protein (grams)

38 g

Sodium (milligrams)

1244 mg

Cholesterol (grams)

90 mg

Similar Recipes

Ginger Venison with Baby Bok Choy

Ginger Venison Stir Fry

Ground Beef Stir Fry

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