This stir fry was inspired heavily by “Peppersteak” on Chinese Food menus. It’s generally made with sliced beef, bell peppers, and a lot of black pepper. As we always do though, we tweaked a few things to customize. The most obvious is the trading out beef for venison, but we also included mushrooms and bok choy! Oh, and since it’s Halloween time, we also used a lot of garlic to enhance the flavour…and to keep the vampires away!
Time: 20 Minutes
- Venison Steak (Can use Beef too if you prefer)
- Green Bell Pepper
- Red, Yellow, or Orange Bell Pepper
- Cremini Mushrooms
- Tons of Black Pepper
- Soy Sauce
- 1 Tablespoon Corn Starch
- 2 Tablespoons Warm Water
- Prep all of your ingredients:
- Slice your peppers into long strips
- Slice your mushrooms (or buy pre-sliced)
- Cut your bok choy into ribbons
- Peel and slice your garlic
- Slice your meat very thinly (we started out with steak sandwich meat, so this was already done for us)
- Heat some oil in a wok or other large frying pan, and add your garlic. Sautee for a minute or two.
- Add in your peppers and mushrooms, and cook until the peppers begin to soften.
- Add your meat and bok choy, and stir to combine.
- Sprinkle in tons of black pepper, and pour in some soy sauce. Then, let everything cook (stirring occasionally) until your meat is cooked through, and your peppers are soft.
- Mix your corn starch and warm water in a small bowl, and pour over your stir fry. Stir and cook for another minute or two to allow your sauce to thicken and coat your ingredients.
- Plate, devour, and enjoy!