Venison Steaks with Sesame and Noodles
|Lean venison steaks||20 Ounce (4 Pieces, 150 Gram Or 5 Ounce Each)|
|Soy sauce||3 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Shredded fresh ginger root||1 Tablespoon|
|Groundnut oil||2 Tablespoon|
|Choi sum/Spring greens||8 Ounce (250 Gram)|
|Buckwheat noodles/Mung bean noodles||7 Ounce (200 Gram)|
|Sesame oil||1 Tablespoon|
1. Place the venison steaks in a shallow bowl. Mix 2 tablespoons of the soy sauce with the oyster sauce, mirin, garlic, ginger and groundnut oil, pour the marinade over the venison and coat thoroughly. Cover, chill and leave to marinate for 1-2 hours.
2. Place the spring greens or choi sum in a bowl and cover with boiling water. Leave for 1 minute, then drain well, reserving the vegetable water. Roughly chop the greens, set aside and keep warm.
3. Put the vegetable water into a large saucepan, add more water so the pan is half full and bring to the boil. Add the mung bean or buckwheat noodles and return the water to the boil, then reduce the heat and simmer for 4-5 minutes or until the noodles are just cooked, but still firm.
4. Meanwhile, cook the venison steaks for 2 minutes on each side under a preheated grill or on a griddle, brushing them with any remaining marinade.
5. Drain the noodles the minute they are cooked. Mix together the remaining soy sauce and the sesame oil and toss through the noodles.
6. Cut the venison steaks into thick slices and serve immediately on a bed of mung bean or buckwheat noodles, topped with the wilted greens.