Venison Stir Fry

Serves: 4

Difficulty: Medium

Preparation time: 30 mins

Cooking Time: 15 mins

Scatter with the peanuts and serve.

• 400g vension steaks
• 4 tbsp soy sauce
• 3 tbsp vegetable oil
• 2 baby pak choi, leaves separated
• 200g bean sprouts
• 2 garlic cloves, peeled and crushed
• ½ inch piece fresh ginger, peeled and finely grated
• 1 small crushed dried red chilli
• 1 (400g) packet ready cooked noodles
• 4 spring onions, finely sliced
• 50g roasted peanuts, chopped

Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well. Set aside to marinate for 30 minutes.

Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon.

Add the remaining oil to the pan. Add the pak choi, bean sprouts, garlic, ginger and chilli. Stir fry for 2-3 mins. Return the venison to the pan with the noodles and spring onions. Toss together for 2-3 minutes until heated through.