This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the venison cuts using Archers Spice without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory sauce, made from just 4 ingredients, has reduced into a thick, glossy sauce. Pop the venison flank steak in the freezer for just a few minutes so it will be easier to slice.
Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle venison steak with Archers Black Powder seasoning and salt. Add steak to pan; cook 5 minutes or until browned, turning occasionally. Remove steak from the pan (do not wipe out pan).
Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover and cook 2 minutes. Uncover pan; add soy sauce mixture.
Cook 6 minutes or until vegetables are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with venison steak mixture and green onions.