I was very eager to try this recipe. Bear is usually tough and greasy meat, and I thought that it would have a more delightful taste if it was cubed, coated, and mixed-up with other flavorful ingredients. It turned out above my expectations. The teriyaki sauce and sesame oil make it addicting, and it’s a considerably healthy dish.
|1 lb.||Bear, cubed|
|1 cup||White rice, cooked|
|1 package||Shredded carrots|
|4 stick||Celery, chopped|
|1||White onion, chopped|
|6 cloves||Garlic, minced|
|1 cup||Teryaki sauce|
|2 tablespoon||Ground ginger|
|3 tablespoon||Sesame oil|
How to Prepare
- Clean and cube bear steaks into chunks.
- Place the steak in the skillet over medium heat with olive oil and chopped garlic. While the steak is cooking, cook the rice in a pot according to the package.
- Add chopped onions to the steak and sauté until browned.
- Add chopped celery, carrots, and green onion and sauté with bear and onion until softened.
- Add sesame oil, teriyaki sauce, ginger and spices while the vegetables and bear is cooking.
- Add the rice to the skillet with all other ingredients once it’s finished cooking.
- Add more spices, teriyaki and sesame oil, and toss all ingredients until well combined.
- Scramble eggs in a separate skillet, or the same skillet with all other ingredients. (Either works, but I found it easier to scramble the eggs separately then combine with the other ingredients.)
- Add eggs (if cooked separately) and combine all ingredients well over low heat.
- Serve warm.