Prep time: 15 minutes + marinating
Cook time: 15 minutes
- 1 pound elk venison sirloin, sliced thin
- ½ medium onion, chopped
- 2 celery stalks, sliced thin
- 1 carrot, cut into matchsticks
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha + more for plating
- 1-2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Rice or noodles, for plating
- Whisk together soy, rice wine vinegar, fish sauce, sesame oil and Sriracha in a non-metallic bowl. Reserve ¼ cup of the marinade. Add sliced elk venison sirloin to the remaining marinade, making sure it is fully submerged, and place in the refrigerator for 1 to 4 hours.
- Remove venison from brine and transfer it to a wire rack placed inside a rimmed sheet pan. Pat dry and let rest for 30 minutes. While the venison is resting, heat vegetable oil in a wok or high-sided skillet set over high heat.
- When the oil is hot, add sliced vegetables to the wok and fry quickly, stirring 3 to 5 minutes or until the onions turn translucent and the carrots have softened. With a slotted spoon, remove the vegetables from the wok and add more oil if needed. Once the oil starts to shimmer, add sliced elk venison and cook quickly, before returning the vegetables to the pan.
- Whisk cornstarch into reserved marinade and stir the slurry into the pan. Once the sauce thickens, remove stir-fry from the wok and serve over rice or noodles.