1 lb. antelope or venison steak, thinly sliced across the grain
¼ cup soy sauce
2 T. brown sugar
2 T. sesame oil
1 T. minced garlic
½ tsp. ground ginger
2 tsp. Gochujang (Korean chile paste) or Sriracha sauce
2 cups cooked rice, for serving
Kimchi (Korean fermented vegetables) or cooked vegetables, for serving
2 chopped green onions, for garnish
To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang in a bowl and mix well. Place thinly sliced meat in zipper-lock bag, cover with marinade and refrigerate for 1 hour. In a large cast-iron or 12-inch skillet, cook marinated meat in a single layer over medium-high heat until well-browned, about 3 minutes. Repeat with remaining meat. To serve, spoon meat and resulting pan sauce over rice. Garnish with green onions and serve with kimchi or vegetables.
Recipe by Jeff Benda, the Wild Game and Fish Chef
