Flash-fried venison and broccoli with ginger and spring onion

Flash-fried venison and broccoli with ginger and spring onion

Chinese Unchopped
15 mins
Cooking time
5 mins
Martin Poole

Although I have managed to convince my previously vegetarian wife to eat pork belly, duck, lamb, and frog’s legs (all in in less than a week I might add – I’m persuasive!), as her family are from a Hindu background, beef is something that I will never be able to share with her. So, with her in mind, I created this dish as an alternative to a stir-fried beef. Venison steaks stay tender when flash-fried in a wok, while the sourness of the tamarind and sweetness from the kecap manis give this dish a Malaysian-Chinese feel.


Quantity Ingredient
a thumb-size piece ginger
2 spring onions
5-10 stems tenderstem broccoli or kai lan
200-300g venison steaks
a handful deep-fried shallots, (optional)
1 1/2 tablespoons vegetable oil

The marinade

Quantity Ingredient
1 tablespoon light soy sauce
2 tablespoons shaoxing rice wine
1 teaspoon sesame oil
1/2 tablespoon cornflour

The sauce

Quantity Ingredient
2 tablespoons tamarind concentrate
1 tablespoon hoisin sauce
1 tablespoon kecap manis, (sweet soy sauce)
50ml chicken stock


  1. Slice the ginger and spring onions into fine matchsticks. Chop the broccoli or kai lan stems into thirds, then blanch them in boiling water for 2 minutes. Drain and set aside.
  2. Slice the venison steaks into large 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade overnight in the fridge.
  3. Mix the sauce ingredients together in a small bowl or ramekin.
  4. BUILD YOUR WOK CLOCK: place your sliced ginger at 12 o’clock, then arrange the spring onions, venison, broccoli, sauce bowl and deep-fried shallots, if using, clockwise around your plate.
  5. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the ginger and half the spring onion and stir-fry for 1 minute, until the spring onions have softened.
  6. Push the ingredients to the side of the wok, add the remaining ½ tablespoon of oil to the centre and return to smoking point. Add the venison, cover with the ginger and spring onions and stir-fry for 1 minute.
  7. Add the broccoli, pour over the sauce and bring to a vigorous boil. Cook, stirring, for a further 30 seconds, then spoon into a serving bowl. Scatter over the remaining spring onion and the deep-fried shallots, if using, and serve.


  • Tamarind lends a dish its natural sour flavour and can be found in various forms: in its pods, with its seeds in a block of paste or as a sieved concentrate. If you use it a lot I recommend you buy the paste and thin it down with water yourself at home.
School of Wok
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