Outlaw Surf & Turf Stir Fry - works with Beef, Elk or Venison
½ tsp BOOTLEG Outlaw Surf and Turf
½ pound steak or tenderloin (cut into bite-sized pieces)
¼ cup oil
¼ pound fresh pea pods
½ cup fresh mushrooms (sliced)
1 can sliced water chestnuts
1 tbsp cornstarch
¾ cup beef broth
¼ tsp molasses
1 tbsp soy sauce
Almond slices for garnish
Instructions: Heat wok; add BOOTLEG Outlaw Surf and Turf and lightly brown meat. Add vegetables; mix cornstarch, broth, molasses, and soy sauce in measuring cup. Cook until thickened and serve over rice or chow mien noodles.
Want more recipe inspiration? Check out other BOOTLEG spice recipes.