2lbsvenison flank steaksirloin, ribeye, or other roast or steak cut
1Tvegetable oil
⅓Csoy sauce
3Twhite sugar
1Tsesame oil
2clovesof garlicminced
1yellow onionsliced very thin
2green onionsfinely chopped.
1tred pepper flakes
Pinchof black pepper
1tgingerfinely minced
Dipping sauce:
½csoy sauce
2Tsesame oil
1tminced green onion tops
1tminced garlic
1pinchblack pepper
1ttoasted sesame seedsoptional
Instructions
Start by thinly shaving the meat. If you don’t have a shaver, slice the meat as thinly as possible, cutting across the grain, then spreading it out and pounding it with a meat mallet to break down the fibers. It’s okay if there are holes in it. Place in a non-reactive bowl, add oil, and toss to coat.
In a large non-reactive mixing bowl, combine all ingredients except the venison and onions. When most of the sugar has dissolved, add venison and onion slices to the bowl and mix well. Cover and refrigerate overnight.
Heat up a large sauté pan using high heat cooking oil. As soon as pan is very hot, place a few slices on the pan, laying them as flatly as possible. Turn when edges get crispy (it cooks very quickly.) Repeat until all the venison is cooked. In a small mixing bowl, add all ingredients for sauce: soy sauce, sesame oil, green onions, garlic, and black pepper, plus sesame seeds as a garnish.
Serve venison with white rice and kimchi and dipping sauce on the side.
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