for the marinade:
1/2 C soy sauce
1/4 C Worcestershire sauce
juice of 1 lime
for the stir fry:
2 T olive oil
8 ounces of venison, thinly sliced
1 head of broccoli, chopped
8 ounces of spring peas, chopped
1 8 ounce package of mushrooms, chopped
for the sauce:
3 T soy sauce
1 t oyster sauce
1 T brown sugar
1 t mirin
2 T cornstarch mixed with 2 T water
to serve:
1 8 ounce package of rice noodles
1 T sesame oil
1 T sesame seeds
Slice the venison and place in a large plastic bag
Mix the ingredients for the marinate together and pour over the venison
Let sit for an hour up to 4 hours
Make rice noodles according to directions on the package
Heat olive oil in a skillet or wok over medium high heat
Drain venison and add to the pan, stir frying until cooked through, a few minutes
Remove the venison
Add a little more olive oil if needed and stir fry the vegetables for a few minutes until they begin to soften a bit
Stir together the ingredients for the sauce
Return venison to the pan and pour the sauce over it
Let it cook for a few more minutes until sauce starts to thicken a little
Add noodles to pan and sprinkle with sesame seeds
Serve with soy sauce and extra sesame seeds