Not to be confused with a Southwestern bean dish, this recipe is a somewhat spicy version of a traditional Asian stir-fry. As with any stir-fry, you’ll spend more time prepping than cooking. Just make sure that all of your ingredients are chopped and ready to go before you fire up the wok or skillet. The meat needs to be cooked quickly and then removed from the pan to avoid overcooking.
If “spicy” doesn’t work for you, just leave out the Asian hot sauce, and it will just be a bit peppery.
Spicy Venison & Black Bean Stir-Fry
- 3 cups venison backstrap, tenderloin or well-trimmed hindquarter steaks
- 1 tsp freshly ground black pepper
- 2 tbsp peanut oil
- 1 cup bell pepper, any color, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups beeth broth
- 2 cups cooked black beans (canned ok)
- 3 tbsp low-sodium soy sauce
- 1 tsp hoisin sauce
- 1 tbsp Sriracha or any Asian chili-garlic sauce
- ¼ tsp sesame oil
- 3 tbsp rice vinegar
- 2 tbsp plum preserves
- 3 green onions, chopped
- 1 tbsp pickled ginger, minced
- 2 tsp cornstarch mixed with 2 teaspoons cold water
- 4 cups warm cooked rice
- Lightly pound the venison with a mallet or heavy skillet until meat is of even thickness, about ¼ inch thick. Cut venison across the grain into slices. The shape of the slices isn’t important, just the thickness. Thin is better, and more tender when cooked, than thick. Toss sliced meat with pepper and 1 tablespoon of the peanut oil. Heat remaining oil in a wok or large skillet over medium-high heat, add meat and cook for 2 to 3 minutes, but meat should still be rare to medium-rare. Remove meat from pan, and set aside.
- Add bell pepper and garlic, and cook for 3 minutes. Add beef broth, and bring to a boil. Stir in black beans and remaining ingredients except cornstarch mixture and rice. Cook for 5 minutes to blend flavors. Return cooked venison to pan, stir in cornstarch mixture, and heat until thickened. Serve over rice.