Venison Stir-Fry - cooking recipe

Ingredients

1 lb. venison
1 Tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
dash of white pepper
2 Tbsp. oil
1 tsp. finely chopped garlic
1 lb. broccoli
1 medium onion
mushrooms (canned or fresh)
2 Tbsp. oil
1 Tbsp. soy sauce
1 tsp. salt
1/2 c. chicken broth or water
1 Tbsp. cornstarch and 1 Tbsp. water, mixed

Preparation

Cut beef into 2-inch strips.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and dash of white pepper in a bowl.
Cover and refrigerate 20 minutes.
Cut broccoli into 1-inch pieces.
If using fresh broccoli, it needs to be blanched.
No need to blanch frozen broccoli.
Slice onion and mushrooms.
Mix 1 tablespoon cornstarch and the water