Sliced reindeer
Ginger and soy glazed reindeer stir-fry
Thin slices of reindeer left overnight in soy, ginger and gochujang, then cooked fast and hot until the glaze caramelises. Rice and kimchi on the side.
Instructions
Put the sliced reindeer in a large bowl with the soy sauce, stock, grated ginger, brown sugar, sesame oil, gochujang, garlic and shredded cabbage.
Turn everything over so the meat is well coated, cover it and leave it in the fridge for at least 4 hours, overnight if you can. Even an hour makes a difference if that's all you have.
Get a large skillet or wok hot over medium-high heat.
Add a little oil if you like and cook the sliced onion until soft and translucent, 3–5 minutes, then lift it onto a plate.
Turn the heat to high and tip in the marinated reindeer, marinade and all.
Spread it out in a single layer and let it sear for 3–4 minutes, turning now and then, until a deep brown crust builds. Keep going another 5–7 minutes, until the meat is cooked through and the glaze has caramelised, then stir the onions back in for a final minute.
Pile jasmine rice onto each plate.
Spoon the glazed reindeer over the rice, scatter the scallions on top and put a dish of kimchi on the table.
Tips
- Slice the reindeer thinly and across the grain. It makes all the difference to the texture.
- For a milder plate, cut the gochujang back or use a spoonful of sweet chilli sauce instead.
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