Thai-style Venison Rice Bowl
This is one of my favorite dishes because it's one of the quickest and easiest to make, but still tastes amazing!
Equipment
- Jug
- Large saute pan
Ingredients
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 lime zested and juiced
- 1 tsp chilli flakes
- 2 tbsp vegetable oil
- 2 clove garlic finely chopped
- 5 cm ginger finely chopped
- 400 g ground venison
- 2 bok choy cut into four
- 500 g rice cooked
- 1 carrot shredded
- ΒΌ red cabbage shredded
- 2 tbsp sesame seeds toasted
- 10 g fresh basil thinly sliced
- 10 g fresh mint thinly sliced
Instructions
- In a jug combine the soy, honey, fish sauce, lime zest, lime juice and chilli flakes, stir to combine.
- Place a large saute pan on a medium heat and add one tablespoon of vegetable oil.
- When the oil is hot add the garlic and ginger, cook for 1 minute. Then add the ground venison and stir-fry for 3 minutes until browned.
- Once the venison is browned, pour in the jug of soy mixture and cook for 1 minute.
- Remove the venison from the pan and place in a bowl.
- Place the same saute pan back onto the heat and add one tablespoon of vegetable oil. Once hot, add the bok choy and stir-fry for 2 minutes until slightly softened then remove from the pan.
- Build the rice bowl with rice at the base, the top with thai-style venison mixture and bok choy, garnish with shredded red cabbage, shredded carrot, sesame seeds, basil and mint.
- Serve hot or cold as a healthy meal full of flavour-packed vegetables, protein and carbs.