Preparation: 30 mins
Cooking: 15 mins
Scatter with the peanuts and serve.
400g vension steaks
4 tbsp soy sauce
3 tbsp vegetable oil
2 baby pak choi, leaves separated
200g bean sprouts
2 garlic cloves,
peeled and crushed
½ inch piece fresh ginger, peeled and finely grated
1 small crushed dried red chilli
1 (400g) packet ready cooked noodles
4 spring onions, finely sliced
50g roasted peanuts, chopped
Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well. Set aside to marinate for 30 minutes.
Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon.
Add the remaining oil to the pan. Add the pak choi, bean sprouts, garlic, ginger and chilli. Stir fry for 2-3 mins. Return the venison to the pan with the noodles and spring onions. Toss together for 2-3 minutes until heated through.