venison steak with peppers and onions

Ingredients

• Servings: 4
• 2 1/2 tablespoons beef broth
• 2 1/2 tablespoons dry
• 4 teaspoons soy sauce
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 pound lean venison, cut into thin strips
• 1 teaspoon sugar-based curing mixture (such as morton® tender quick®)
• 2 teaspoons steak seasoning
• 1 onion, halved and sliced
• 3 bell peppers, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch

Recipe

• in a medium bowl, stir together the beef broth, , soy sauce, salt and pepper. season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. cover and refrigerate for 2 to 3 hours.
• heat one tablespoon of oil in a large skillet over medium-high heat. use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. remove to a clean bowl.
• heat the remaining tablespoon of oil in the same skillet over medium-high heat. add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. remove them from the pan and place them in the bowl with the meat.
• dissolve the cornstarch in 2 tablespoons of the reserved marinade. pour the rest of the marinade into the skillet. bring to a boil, then simmer over medium heat for a minute. stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. return the meat and vegetables to the skillet and stir until coated with the sauce. transfer to a serving dish.