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Seasonal Stir-Fry

Submitted by Cathy Rehmeyer


  • 2 Tbsp toasted sesame oil
  • 1 lb beef or venison round, sliced very thin in 3-inch lengths seasoned with salt and pepper
  • 1 Tbsp fresh grated or chopped ginger
  • 3 cloves garlic minced
  • 3 carrots, julienned (skinny strips 3 inches long)
  • 1 daikon radish, julienned
  • 1 C chopped greens, any kind
  • 1 Tbsp rice wine vinegar
  • 3 Tbsp soy sauce


Heat a large, heavy pot like cast-iron Dutch oven over highest heat. Add sesame oil. Add meat and stir 1 minute. Add ginger and garlic and stir another minute. Add carrots and daikon and cook, stirring about 3 minutes. Add greens and cook 1 minute. Season with vinegar and soy sauce and remove from heat. Serve with rice. Serves 4–6.

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