Key lime is not widely available in Malaysia, therefore I’ve chosen to use calamansi instead, which is a fruit that grows here and is widely accessible. I believe the tastes complement each other brilliantly and would be a success with anyone looking for a light, zesty, yet creamy dessert but who does not particularly appreciate lime’s harshness. I hope you give it a shot!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 2 ½ tablespoons beef broth
- 2 ½ tablespoons dry sherry
- 4 teaspoons soy sauce
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 1 pound lean venison, cut into thin strips
- 1 teaspoon sugar-based curing mixture (such as Morton Tender Quick)
- 2 teaspoons steak seasoning
- 1 onion, halved and sliced
- 3 bell peppers, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Instructions
- In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
- Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
- Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
- My brother usually puts this into a glass baking dish, and keeps it warm in the oven covered with aluminum foil.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 2069 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe but added sliced celery, carrots, green onions, sweet onions chopped ginger and even out a little hoisen sauce in it as well. turned out great.
I didn’t have venison, but used sirloin steak instead. Great recipe!
Fabulous! I took the advice of other reviewers and made extra gravy by adding a can of beef broth, extra cabernet (didn’t use sherry as I did not have any on hand) and soy sauce. It was a hit and will be our new ‘go to’ venison recipe, especially for entertaining friends who claim to not be fond of venison.
Just made this tonight for dinner. It is amazing!!!! Only thing I changed was adding more broth and mushrooms. Definitely a keeper and a favorite!!!
This is an extremely easy recipe that is delicious. We are always looking for new ways to cook the venison we have in the freezer. This is now a favorite.
Used beef instead of venison
Excellent, boys and hubby loved it. Healthier than frying it. Soaked my venison in water the night before changing the water 2-3 times. Used 3t of soy sauce , used white cooking wine because I didn’t have sherry, seasoned my meat with Tex Joy, 2 shakes of garlic powder, couple of grinds of pepper corn, and 1.5T of brown sugar. Used 1/4 cup of broth because the marinade smelled like wine (yuck). Did everything else like the recipe. The meat was so tender, it melted in our mouths. WILL DEFINITELY make this AGAIN!
My husband said the best venison recipe I’ve made so far.
Very good. I am told I will be making this again. 🙂 I skipped the sherry as I had none on hand. I also skipped the curing and steak seasoning as I do not like my dishes over salted. I prefer for everyone to salt to taste. I added more broth and soy sauce to substitute for the sherry. The venison was very tender and I think could have been passed off for beef.
Excellent. Did not have meat tenderizer so used seasoned salt and a bit of sugar. Omitted extra salt. Kids all loved it.
Yummy, added different colored peppers and one jalapeño for some zip.
This was an amazing recipe. Cleaning out some venison steaks which had slid to the back of the freezer, I used this marinade to soak the steaks for about six hours before cooking. The brine needed to be augmented in order to have enough for gravy but the whole thing went perfectly well over rice and served with a cupcake vineyards shiraz wine. I can see that this marinade will work equally well with chicken and beef.
This was really good, I didn’t use the curing mixture, I used a dry white wine instead of sherry, and used a little flour for thickening instead of corn starch. The meat was really tender, I served it over pasta. My picky 2.5 year old ate it all and had seconds.
GOOD BUT VERY SALTY
I made this last night and no lie you can not tell its venison. My husband loved it!!!
We eat alot of venison and I marinate the meat in milk overnight. It helps to take the gamey taste out and it tenderizes at the same time!! This recipe sounds wonderful and I will be making it soon!!
This is an awesome recipe for venison. I’ve cooked it several times now and my husband loves it. The only thing I would change is making more sauce and cutting back on the salt. The soy sauce makes up for the sodium.
wow, made this double and can not believe how tender the steak came out. followed the recipe exactly, except added a clove of garlic and accidentally put in a mildly hot pepper that got mixed in with the bells that we planted last year and froze. the spice was perfect. The marinade made the steak so tender could cut it with a spoon. spooned the steak and sauce over some boiled potatoes and carrots and ummmmm.
This was absolutely delicious. I did add more wine and beef broth to the skillet when making the gravy. Will definitely make again.
Very very good! I didnt’ give it 5 stars because I didn’t think it made enough gravy. I used a small can of beef broth to make the gravy (with the marinade) at the end and it still wasn’t a lot. Meat was very good though, I just used regular meat tenderizer not “Morton Tender Quick” and it was fine.
This was actally really good, even the kids loved it. I could eat this like a fajita as well, just wrap it up in a tortilla shell and you can eat it anywhere!! Thanks for the recipie!!