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Broccoli ’Bou Stir-Fry

Serves 2


    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 [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


      • 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


      Per serving:

      • calories424
      • protein32 g
      • total fat15 g
        • sat. fat3 g
      • total carbohydrates37 g
        • sugars3 g
        • fibre5 g
      • sodium375 mg



      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.


      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.


      Serve with rice.



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