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.

Step 1

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).

Step 2

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.

Step 3

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.

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Jason Ashe
Jason Ashe is an avid whitetail deer enthusiast and avid hunter from the finger lakes region of New York. A full time social media specialist in the outdoor industry and habitat specialist with Mid-Lakes Whitetails, Jason has been featured in such publications as Quality Whitetails numorouse times and been paired with hunting greats in Outdoor Life for his knowledge and passion for hunting mature deer. Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. He consideres himself lucky to have whitetails and hunting be a part of everyday life. His wife Laura also shares in his passions along with their 2 children.