Ingredients:
3 T. cornstarch, divided 2T and 1T
1/2 c. water
2 T water
1/2 t. garlic powder
1 lb. venison steaks
cut into thin 3-in. strips
2 T. olive oil, divided 1T and 1T
4 c. broccoli florets
1 small onion, cut into wedges
1/2 c. Tamari low sodium
(or low sodium soy sauce)
2 T. brown sugar (or honey)
1 t. ground ginger
Cooked rice if you choose to serve with rice (I did!)
Directions:
In a bowl, combine 2 tbs cornstarch, 2 tbs water and garlic powder until smooth. Add beef and toss.
In a large skillet or wok over medium to medium high, heat 1 tbs. olive oil, stir-fry in beef and continue stirring until desired doneness. Remove from pan and set aside, but keep warm.
Stir-fry the broccoli and onion in remaining oil for 4-5 minutes. While this is cooking, stir frequently. Mix in the venison.
In a small bowl, combine tamari, brown sugar, ginger, remaining cornstarch and water, stirring until smooth. Pour over mixture and stir for 2 minutes.
Serve over rice.