“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap [see] would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it.
What’s backstrap?
Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.
Broccoli ’Bou Stir-Fry
Ingredients
- 1/4 tsp (1 mL) salt
- 8 oz (225 g) backstrap caribou steak, cut into strips
- 1 1/2 Tbsp (22 mL) sesame oil
- 1 head broccolini, chopped
- 2 cups (500 mL) snap peas
- 4 Tbsp (60 mL) chopped spring onion, divided
- 1 tsp (5 mL) toasted sesame seeds
- 1 cup (250 mL) cooked rice
- Salt and pepper, to taste
Nutrition
Per serving:
- calories424
- protein32 g
- total fat15 g
- sat. fat3 g
- total carbohydrates37 g
- sugars3 g
- fibre5 g
- sodium375 mg
Directions
01
Season backstrap slices with salt. In a ripping hot cast iron wok, add sesame oil and sear backstrap for 30 seconds, turning them to sear all sides. Remove to plate.
02
Add broccolini to pan and cook for 4 minutes, until almost tender. Add snap peas and 2 Tbsp (30 mL) spring onion. Cook for 30 seconds. Return caribou to pan, give a quick stir and sprinkle with remaining green onions, toasted sesame seeds, and salt and pepper to taste.
03
Serve with rice.
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Broccoli ’Bou Stir-Fry
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.
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