Stir-fried Venison & Asian Salad

The salad ingredients should be underdone rather overdone.

Ingredients

400 g	Venison, steak, sliced thinly in strips (Main)
2 Tbsp	Tamarind paste
4 Tbsp	Rice bran oil
1	Red onion, medium, thinly sliced
100 g	Snow peas, or sugar snap peas, thinly sliced (Main)
½ cup	Mint leaves, coarsely chopped
2 cups	Mung bean sprouts
¼ cup	Fresh coriander
2	Kaffir lime leaves, finely sliced

Dressing

2 Tbsp	Sweet chilli sauce
3 Tbsp	Rice wine vinegar

Directions

1. Place the venison in a bowl. Combine the tamarind paste and 1 tablespoon of the oil. Mix into the venison and marinate for at least 1 hour.
2. Heat 2 tablespoons of the oil in a wok over high heat. Stir-fry the venison for 1-2 minutes, until just cooked. Remove to one side.
3. Wipe the pan out if required, add a little more oil and heat. Stir-fry the red onion for 1 minute. Add the sugar snap peas and kaffir lime leaves and stir-fry for 30 seconds.
4. Add the bean sprouts, mint leaves and coriander and stir-fry briefly. Add the combined dressing ingredients and heat through then return the venison to the pan and warm through quickly.
5. Serve immediately on steamed rice.