1/2 cup soy sauce 2 tablespoons minced onion 1 clove garlic, minced 1 tablespoon brown sugar 1/4 teaspoon pepper 1/8 teaspoon ginger 1/8 teaspoon hot pepper flakes 1/4 cup beer 2 pounds venison steak, thinly sliced 2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in the refrigerator for several hours, turning occasionally.
Heat the oil in a large, deep skillet or wok. Drain the venison. When the oil is hot, put about 1/4 of the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to a hot platter and fry the remaining meat in batches.