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PREP: 15 Minutes COOK: 20 Minutes

Serves 2-3

Difficulty: Simple
A wild twist on a classic Filipino favorite- Guisantes! Tender venison steak strips mixed with onions, garlic, peppers, and peas, tossed in a tomato sauce base, all served over steaming white rice. A great weeknight meal that can be whipped up quickly with guaranteed deliciousness!
  • 1 pack Maui Nui steak strips
  • 2-3 garlic cloves, finely minced
  • 1/2 small onion, thinly sliced
  • 1 cup of peas
  • 1 small bell pepper, cut into strips
  • 1 cup can of crushed tomatoes
  • 1 tbsp fish sauce
  • 2 tbsp shoyu (soy sauce)
  • 1/2 cup Maui Nui bone broth or water
  • 1 tsp paprika
  • Salt and Pepper to taste
  • Avocado oil or (or any neutral oil)
Step 1:

Prepare steak strips by using a paper towel to pat each piece completely dry. Season with salt and pepper and shoyu and gently massage into the meat. Optional- Place in fridge and marinate meat for at least 2 hours to maximize flavor.

Step 2:

Start by heating a large cast-iron pan on medium-high heat. Once the pan is hot, add enough oil to lightly coat the bottom of the pan.

Step 3:

Add steak strips to the pan in one layer and cook undisturbed for about 1 minute. Turn each piece over and cook for about 30 seconds. Then remove from pan and set aside.

Step 4:

Lower heat to medium and lightly drizzle oil. Then add onions and garlic. Stirring often, sauté for 3-4 minutes.

Step 5:

Add bone broth (or water), crushed tomatoes, fish sauce, bay leaf, and paprika to the pan. Bring to a gentle simmer. 

Step 6:

Stir in peas and bell peppers. Turn the heat to low and cover the pan with a lid. Cook for about 10 minutes. 

Step 7:

Add meat along with any meat juices back into the pan. Stir until the meat is fully incorporated into the sauce and cook for about 2 minutes.

Step 8:

Serve immediately over steamed rice. Enjoy!

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