Made this flavorful dish with venison tenderloin and it was fantastic. Thanks to my friend Gary, we are fortunate to get venison. It’s naturally lean, free from any pesticides, vaccinations, etc. But you can easily adapt with pork, flank steak or tofu!
1 flank steak, pork,
or venison tenderloin – rinsed in cold water and then pat dry with paper towel – slice thin
3 Tablespoons EVOO
3 cloves garlic – minced
1 sweet potato – peeled and then julienned – i use a mandolin and then cut into strips
1 cup julienned celery – about 3 stalks
1 can black beans rinsed and drained – or cook your own
1/4 cup orange juice
1/4 cup lime juice
1/2 Cup chicken stock
2 Tablespoons Wow-A Chihuahua
1 teaspoon black pepper
Fresh chopped cilantro for garnish
Season vension with Wow-A Chihuahua and pepper (I put seasoning in a plastic bag and then add the venison and shake until coated).
Heat 2 Tablespoons oil in wok or skillet over high heat. Add venison and stir-fry for 3 minutes or until browned on outside but still pink in center. Remove and reserve.
Add 1 tablespoon EVOO to pan and and fry garlic for 20 seconds. Add sweet potato, celery, and stir-fry for 1 minute, add balck beans and fry for another 2 minutes or until veggies are cooked and crisp. Return the meat and juices to pan. Pour in orange and lime juice and chicken stock. Bring to boil and simmer 1 minute. Garnish with cilantro and serve with warm cuban bread and Spanish rice (see recipe for Wow-A Spanish Rice. I omit the spam though.