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Venison Beef and Broccoli

Prep Time 11 minutes
Cook Time 12 minutes
Total Time 26 minutes
Servings 4

Ingredients

Meat & Vegetables

  • 1 lb venison steak thinly sliced against the grain
  • 3 cups frozen broccoli florets thawed and patted dry
  • 2 cloves garlic minced
  • ½ small onion thinly sliced
  • 1 tbsp neutral oil avocado or olive oil, for searing

Marinade / Sauce

  • ½ cup broth beef or chicken
  • ¼ cup coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch

For Serving

  • 3 cups cooked white rice

Instructions

  1. Prepare the Venison
  2. Slice venison thinly against the grain. Lightly season with salt if desired and set aside.
  3. Make the Sauce
  4. In a bowl, whisk together broth, coconut aminos, sesame oil, rice vinegar, maple syrup, garlic, onion, and cornstarch until smooth. Set aside.
  5. Sear the Meat
  6. Heat oil in a cast iron skillet over medium-high heat.
  7. Add venison in a single layer and sear quickly (about 1–2 minutes per side) until just browned.
  8. Remove meat from skillet and set aside.
  9. Thicken the Sauce
  10. Reduce heat to medium. Pour sauce mixture into the skillet, scraping up any browned bits.
  11. Bring to a gentle boil and cook 2–3 minutes, stirring, until thickened.
  12. Add Broccoli
  13. Stir in thawed broccoli and cook 2–3 minutes until heated through and coated in sauce.
  14. Return the Meat
  15. Add venison back to the skillet and toss gently until just warmed through.
  16. Serve
  17. Spoon over warm white rice and serve immediately.