Venison Steak with Peppers and Onions

Name: Venison Steak with Peppers and Onions
Total time: 150
Yield: 4
Ingredients: 2.5 tablespoons beef broth; 2.5 tablespoons dry sherry; 4 teaspoons soy sauce; 1 teaspoon salt; 0.25 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 by Barbara Z from allrecipes.com

Dinner,Lunch 3 Hr. 30 Mins.

Ingredients

4 servings

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2.5 tablespoons beef broth
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2.5 tablespoons dry sherry
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4 teaspoons soy sauce
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1 teaspoon salt
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0.25 teaspoon ground white pepper
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1 pound lean venison, cut into thin strips

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1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
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2 teaspoons steak seasoning
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1 onion, halved and sliced
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3 bell peppers, sliced into thin strips
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2 tablespoons vegetable oil
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1 tablespoon cornstarch

Instructions

In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with 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 venison to the skillet, reserving 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 remaining tablespoon of oil in the same skillet over medium-high heat. Add 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 meat.
Dissolve 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 cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.