Venison & Green Bean Stir-Fry in Brown Sauce

Lean game seared fast · green beans & leeks in a glossy brown gravy, over rice

Serves 4 · 25 min

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1 lb venison, sliced thin across the grain (or leftover braised chunks — see note)
to velvet: 1 Tbsp soy + 2 tsp cornstarch + 1 tsp oil
~1 lb green beans, trimmed
2 leeks, white & light-green, sliced & rinsed well
neutral oil · cooked rice to serve · scallions & sesame to finish
The brown sauce
¾ cup stock or broth
2 Tbsp soy sauce (+ 1 tsp dark soy for color, if you have it)
1 Tbsp oyster sauce
1 tsp sugar or honey · 1 tsp toasted sesame oil · white pepper
2 garlic cloves + 1 Tbsp grated ginger
splash of dry sherry or rice wine (optional)
1 Tbsp cornstarch, slurried in 2 Tbsp cold water — the gloss

Velvet the venison. Slice it thin across the grain and toss with the soy, cornstarch, and oil; let it sit while you prep. The coat shields the lean meat from the wok's blast and keeps it tender.
Mix the sauce. Stir the stock, soy, oyster sauce, sugar, sesame, white pepper, garlic, ginger, and sherry together. Keep the cornstarch slurry separate for the end.
Sear the venison hard & fast. Rip the wok hot with a little oil; sear the venison in a single layer, in batches, just to brown the outside — pull it while the center's still pink. Overcook it here and no sauce will save it.
Steam-fry the green beans. A little more oil; stir-fry the beans a minute, then add a splash of water and a quick lid for 3–4 min to cook them crisp-tender.
Leeks in. Add the sliced leeks and stir-fry just to soften — watch them, they scorch faster than onion.
Sauce & gloss. Pour in the brown sauce and bring to a simmer, then stir in the cornstarch slurry and let it turn glossy and thick in seconds.
Venison back & finish. Fold the venison in just to warm through — off the heat fast. Scallions and sesame; serve over rice.

Steps — tap one to keep your place

1. Velvet the venison. Slice it thin across the grain and toss with the soy, cornstarch, and oil; let it sit while you prep. The coat shields the lean meat from the wok's blast and keeps it tender.

2. Mix the sauce. Stir the stock, soy, oyster sauce, sugar, sesame, white pepper, garlic, ginger, and sherry together. Keep the cornstarch slurry separate for the end.

3. Sear the venison hard & fast. Rip the wok hot with a little oil; sear the venison in a single layer, in batches, just to brown the outside — pull it while the center's still pink. Overcook it here and no sauce will save it.

4. Steam-fry the green beans. A little more oil; stir-fry the beans a minute, then add a splash of water and a quick lid for 3–4 min to cook them crisp-tender.

5. Leeks in. Add the sliced leeks and stir-fry just to soften — watch them, they scorch faster than onion.

6. Sauce & gloss. Pour in the brown sauce and bring to a simmer, then stir in the cornstarch slurry and let it turn glossy and thick in seconds.

7. Venison back & finish. Fold the venison in just to warm through — off the heat fast. Scallions and sesame; serve over rice.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.