1 pound venison, very thinly sliced across the grain
1 teaspoon meat tenderizer
1 16 ounce package rice noodles
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tablespoon coconut oil
3 garlic cloves, minced
4 cups thinly sliced green cabbage and carrot mixture
Freshly ground pepper, to taste
Sprinkle meat tenderizer over venison and allow to sit for at least 30 minutes. (You can do this a few hours ahead of time as well, simply refrigerate the venison until you are ready to cook.)
Pre-soak rice noodles in water according to package directions.
Whisk together the soy sauce, brown sugar and water; set aside until needed.
Heat coconut oil in pan over medium to medium-high heat.
Add sliced venison and cook for 3-4 minutes or until cooked through. (You may need to do this in batches if your pan isn’t large enough. Do not crowd the venison.)
Add minced garlic to meat and continue cooking 1 – 2 additional minutes or until garlic is golden brown.
Add cabbage, carrots and ground pepper to pan.
Cook until cabbage begins to wilt and then add sauce to pan.
Drain pre-soaked rice noodles (save some of the water the noodles were soaked in).
Add drained rice noodles to pan and let cook until heated through and noodles are tender, about 4 minutes.
If the pan needs more liquid add some of the reserved water from the noodles.
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