This Venison and Asparagus Stir Fry is my all time favorite meal. I remember my dad making it for us as far back as I can remember. That may be why it’s one of my favs…brings back memories and you can’t beat the comfort of home cooking.
I actually don’t know if I’ve ever had this recipe with beef. I always use venison chops or steaks instead. Yet…you could easily sub out the venison for steak if you’d prefer 🙂
Asparagus is one of my favorite vegetables so this is a winning combination for me. I typically serve it over brown rice. Today I had some leftover cauliflower rice so I served it over a mixture of rice and cauliflower rice. Delicious! My kids would prefer white rice but now that I finished the MASSIVE bag of white rice I had bought pre-COVID when people were stockpiling everything, we’re back to brown or cauliflower rice instead.
Substitutions/Additions made by Cooking After Class for Venison and Asparagus Stir Fry:
- The original recipe my dad used called for less sherry and chicken broth but I have adjusted the recipe to double the sauce. I like it with a little extra sauce to drizzle over the top of the dish.
Tips from Cooking After Class for making Venison and Asparagus Stir Fry:
- Don’t overcook the meat or asparagus. You’ll have tough meat and mushy veggies. Yuck!
Venison and Asparagus Stir Fry
My all time favorite meal…comfort food for me 🙂
Ingredients
1 lb steak (I use venison chops or steaks)
2 Tablespoons soy sauce
1 Tablespoon cooking oil (I use avocado oil)
1 Tablespoon cornstarch
1 lb asparagus
1 teaspoon peanut oil
1 teaspoon sugar
1/4 cup dry sherry cooking wine
1/4 cup chicken broth
Serve over rice or cauliflower rice
Directions
- Cut steak into thin slices. Blend soy sauce and 1 tablespoon oil into cornstarch. Pour this mixture over the beef stirring to coat.
- Slice the asparagus into 1″ pieces. Steam until crisp tender.
- Heat peanut oil until sizzling. Sprinkle sugar over the oil. Add beef and cook for 1 minute or longer. Add asparagus. Stir and cook for 1 minute to heat through.
- Add sherry and chicken broth. Cook for 1 minute. Serve over rice or cauliflower rice.
