• 1/3 cup soy sauce or tamari
• 2 tsp. brown sugar
• 1/8 tsp. ginger
• 1/8 tsp. ground black pepper
• 1 clove garlic, crushed
• 1/8 tsp. red pepper flakes
• 1 Tbs. plus 1 tsp. onions, minced
• 1-1/4 lbs. venison tenderloin steaks, thinly sliced
• 1 Tbs. plus 1 tsp. cooking oil

Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight-fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a wok or skillet. Drain the venison. Stir fry over high heat for 3-4 minutes, or until just done.

Per serving: calories 233, fat 8.2g, 32% calories from fat, cholesterol 120mg, protein 33.9g, carbohydrates 4.7g, fiber 0.3g, sugar 3.3g, sodium 1293mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.1, Very lean meat protein: 4.5

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