Somewhat sticky Korean venison with broccoli


A week ago I cooked a Korean meal for the first time ever, at least knowingly. They were flavours I have played with many times before, but never pinned them to this particular country. That time I marinated the meat for hours, browned it in a frying pan and finished it off in the oven. This time I used a very similar marinade, if not the same, but I cooked the meat differently. Which did I like the most? Hmm, hard to say. I liked them both.

This time the meat was only marinated for 45 minutes, possibly an hour, but the marinade was used as a sauce while cooking, so none of the flavours went to waste. Yet again I swapped the rice wine vinegar for something I had at home, strawberry cider this time. I'm sure the taste would have been different if I had followed the recipe, but I rarely or never have rice wine vinegar at home. Perhaps I should invest in some, because I cook a lot of Asian food. One thing at the time. I have recently added sesame oil to my cupboard.

This was a simple stir fry meal and instead of serving with rice or noodles, I opted for my current favourite, boiled broccoli, left with a bite in it. I can't tell you how much I love broccoli. Love, love, love and love it a bit more. 

To make this meal you need:
3 tbsp soy sauce
3 tbsp honey
2 tbsp rice wine vinegar or rose cider
1 large garlic clove, finely chopped
1 tsp ginger, finely chopped
1 tbsp sesame oil
1 large carrot, julienned (I used a mandolin)
4 spring onions, chopped
1/2-1 chilli, deseeded and finely chopped
750 g beef or venison, finely sliced
broccoli, rice or noodles to serve


1. Get the ingredients out for the marinade: soy sauce, honey, wine/vinegar, sesame oil, ginger and garlic. Also get the meat out.


2. Mix the marinade in a container and slice the meat. Place the meat in the marinade and make sure it is covered in order to soak up as much as possible. Leave for 45-60 minutes.


3. Get the rest of the ingredients out.


4. Chop and slice the trimmings.


5. After putting your choice of side dish on the boil, flash fry the drained meat on high heat. If you pan isn't big enough, do it in batches.


6. Don't overcook the meat. It only takes a few minutes. Set aside when done.


7. Cook the carrot, spring onion and chilli with the leftover marinade.


8. When the carrot has softened after a few minutes, add the meat to heat it up.


9. Serve with your choice of side dish and enjoy.

I wouldn't say that this was particularly sticky, as advertised in the original recipe, but it was still lovely. Hot from the chilli and ginger and sweet from the honey. You could of course add a lot more vegetables and I would recommend doing that if you opt for a carby side. Peppers and mushrooms would be suitable, pak choi as well and maybe bean sprouts. If you use lots of extra vegetables, make more of the marinade, or the flavours will become diluted and the meal less memorable. Because I served with plain broccoli, the spiced meat made a great impression.




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