Venison and Rice Stick Stir-Fry

Name: Venison and Rice Stick Stir-Fry
Total time: 15 min
Yield: 2 servings
Cuisine: asian
Ingredients: 8 ounces venison steak; 1/4 cup gin; 1/4 cup canola oil; 3 star anise; 1 teaspoon juniper berries; 2 unpeeled cloves garlic, lightly crushed; 1/2 teaspoon dried thyme; 1 small onion, quartered (with peel); 4 ounces rice stick noodles (available in Asian markets); 2 teaspoons garlic-infused oil; 1 1/2 cups finely shredded Napa cabbage; 1 cup bean sprouts; 1 cup finely shredded Chinese mustard greens or bok choy leaves; 1 to 2 tablespoons soy sauce

By Nigella Lawson

Updated May 7, 2024

Total Time: 15 minutes
Rating: 3(6)
Comments: Read comments

Featured in: AT MY TABLE; The Stir-Fry Conquered, With Skill and Skillet

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Ingredients

Yield:2 servings

8ounces venison steak
¼cup gin
¼cup canola oil
3star anise
1teaspoon juniper berries
2unpeeled cloves garlic, lightly crushed
½teaspoon dried thyme
1small onion, quartered (with peel)
4ounces rice stick noodles (available in Asian markets)
2teaspoons garlic-infused oil
1½cups finely shredded Napa cabbage
1cup bean sprouts
1cup finely shredded Chinese mustard greens or bok choy leaves
1 to 2tablespoons soy sauce

Ingredient Substitution Guide

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Preparation

Step 1
Slice venison into strips about 2 inches long, 1 inch wide and ¼ inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
Step 2
Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
Step 3
Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
Step 4
Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to ¼ cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.