Venison with oyster sauce

After I get home from fighting traffic, I love meals such as this that can be made in a half-hour or less. The sauce consists of dried oysters, soy sauce, and brine. Its main use is to enhance the flavour of stir-fries

Ingredients
• 1 tbsp. soy sauce
• 2 cloves garlic, minced
• ½ tsp. red-pepper flakes
• 1 pound venison steak, sliced in thin strips
• ½ cup beef broth
• ¼ cup oyster sauce
• 1 tbsp. cornstarch
• 1 tbsp. olive oil
• 1 tsp. fresh ground ginger
• 3 green onions, sliced finely
• 1 head broccoli florets, chopped
• 1 tsp. fresh ground ginger
• 1 tsp. toasted sesame seeds for garnish

Instructions
Combine soy sauce, garlic, and crushed red pepper in a medium bowl. Toss in venison and coat with ingredients. Cover bowl and refrigerate for 20 minutes or up to 8 hours. Blend broth and oyster sauce into cornstarch until smooth. Heat wok or large skillet over medium-high heat. Add oil and heat until hot. Add venison and stir-fry until meat has just a hint of pink. Remove venison and set aside. Stir broth mixture and add to pan. Add green onions, broccoli, and ginger. Stir-fry a few moments until sauce thickens and broccoli is crisp tender. Return venison to pan, heat through. Garnish with sesame seeds. Serve with rice.