Korean Style Venison Noodle Bowl

I'm always looking for fresh new ways to use venison steak or roast in the summer. Inspired by one of my favorite takeout restaurants, I decided to give this a try. I couldn't be happier with the results! Easy, flavorful, fun!

Servings: 6

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

1 small venison roast or steak, thinly sliced into bite size pieces (sinew removed)

2 packages Ramen noodles

4 cups beef broth

1 Tbsp ginger paste

2 cloves garlic, grated

1/4 cup soy sauce

3 Tbsp honey

2 Tbsp tomato paste

2 Tbsp rice or white wine vinegar

1 Tbsp sesame oil

1 tsp sriracha hot sauce

2 Tbsp olive oil

4 mini sweet peppers, thinly sliced

2 carrots thinly sliced

1 bunch green onions, thinly sliced

6 soft boiled eggs, pealed and cut in half

4 radishes, thinly sliced (optional garnish)

Instructions

-In a large pot bring beef broth to a boil, add the pasta and cook until al dente (2-3 minutes)

-Place noodles with broth into desired amount of serving bowls

-While the pasta is cooking combine a splash of the boiling broth, ginger, garlic, soy sauce, honey, tomato paste, vinegar, sesame oil and sriracha

-In a large skillet, heat the olive oil over high heat

-Add the venison and stir fry until browned, about 2 minutes (don't overcook)

-Add carrots and bell pepper and stir-fry for 2 minutes

-Add green onions and sauce and stir fry for 1 minute

-Pour an even portion over the noodle bowls

-Top with reserved uncooked peppers, green onion, radishes and boiled egg

-Enjoy!