Who doesn’t love a midweek stir fry? Especially when it’s quicker than takeaway and so much better for you! Lean venison strips, cabbage, carrot, pak choi, and green beans: merged by tamari, sesame oil, and honey and served on a mound of black rice.
Tastier-Than-Takeout Stir Fry
Tastier-Than-Takeout Stir Fry
with sticky venison strips, black rice, pak choi & tamari
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Black Rice
- Fresh Ginger
- Green Beans
- Onion
- Pak Choi
- Shredded Cabbage & Julienne Carrot
- Spring Onion
- Sriracha
- Sweet Tamari
- Venison Strips
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place the sesame seeds in a pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced onion and pak choi stems for 3-4 minutes until soft. Add the grated ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring onion. For that spicy kick, drizzle over the sriracha to taste. Stunning work, Chef!
Black Rice - 75ml
Pak Choi - 100g
White Sesame Seeds - 5ml
Venison Strips - 150g
Onion - 1
Fresh Ginger - 10g
Green Beans - 80g
Shredded Cabbage & Julienne Carrot - 75g
Sweet Tamari - 27.5ml
Spring Onion - 1
Sriracha - 10ml
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced onion and pak choi stems for 4-5 minutes until soft. Add the grated ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring onion. For that spicy kick, drizzle over the sriracha to taste. Stunning work, Chef!
Black Rice - 150ml
Pak Choi - 200g
White Sesame Seeds - 10ml
Venison Strips - 300g
Onion - 1
Fresh Ginger - 20g
Green Beans - 160g
Shredded Cabbage & Julienne Carrot - 150g
Sweet Tamari - 55ml
Spring Onion - 2
Sriracha - 20ml
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced onion and pak choi stems for 4-5 minutes until soft. Add the grated ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring onion. For that spicy kick, drizzle over the sriracha to taste. Stunning work, Chef!
Black Rice - 150ml
Pak Choi - 200g
White Sesame Seeds - 10ml
Venison Strips - 300g
Onion - 1
Fresh Ginger - 20g
Green Beans - 160g
Shredded Cabbage & Julienne Carrot - 150g
Sweet Tamari - 55ml
Spring Onion - 2
Sriracha - 20ml
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. You will need to do this step in batches to avoid overcrowding the pan. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced onion and pak choi stems for 5-6 minutes until soft. Add the grated ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 4-5 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 2-3 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring onion. For that spicy kick, drizzle over the sriracha to taste. Stunning work, Chef!
Black Rice - 300ml
Pak Choi - 400g
White Sesame Seeds - 20ml
Venison Strips - 600g
Onion - 2
Fresh Ginger - 40g
Green Beans - 320g
Shredded Cabbage & Julienne Carrot - 300g
Sweet Tamari - 110ml
Spring Onion - 3
Sriracha - 40ml
Woolies Products in this dish
