What's For Dinner: Peanut-Soy Veggie (and Marinated Antelope) Stir Fry

Since it has been awhile since I last made a stir fry, it seemed about time I added one of my old favorites to the rotation. For tonight's dinner, a peanut-soy vegetable and antelope stir fry served on brown rice. (This meal would work just as well without the addition of meat; you could opt to substitute tofu to increase the meal's protein content.) To up the convenience factor, I used a frozen stir fry veggie blend. I began this meal by marinating the meat in a peanut-soy marinade. To make the marinade, simply stir together the ingredients. I made the marinade directly in an 8x8 glass baking dish -- and after all the ingredients were mixed together, I added the meat (I used two antelope steaks (~6 oz each), cut into strips and chunks), flipping each piece over to make sure all pieces were completely covered by the marinade. I covered the dish and placed it in the fridge, allowing the flavors to meld for about two hours. (Alternately, and for even more flavor, you could let the meat marinate in the fridge for 24 hours.)

Peanut-Soy Marinade

1/3 cup natural smooth peanut butter

1/2 cup shoyu sauce

1/4 cup toasted sesame oil

1/3 cup white wine vinegar

1 tablespoon brown sugar

1 teaspoon ginger

pinch red pepper flakes

To make the stir fry, I heated a few tablespoons of sesame oil in an electric skillet (set to about 350 degrees). Next I added the frozen veggies, allowing them to simmer for about 5 minutes, continually stirring to make sure the veggies could heat evenly. Meanwhile, I heated another couple tablespoons of sesame oil in a saute pan on the stove over medium-high heat. I added the meat to the pan and allowed to cook on each side for a couple minutes, until evenly browned. After the meat was cooked, I added it to the veggies in the electric skillet. Finally, I stirred in the peanut-soy sauce, cooking for another minute or so to heat through.

Peanut-Soy Sauce

2 tablespoons natural smooth peanut butter

1 tablespoon shoyu sauce

1 tablespoons white wine vinegar

1 tablespoon water

1 tablespoon brown sugar

1 teaspoon garlic, minced

pinch red pepper flakes

The stir fry was served over a bed of brown rice. Yum!