Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat.

Cook and stir, about 1 minute.

Mix cornstarch and ¼ cold water together in a cup until dissolved. Add to the saucepan while whisking.

Cook and stir sauce until thickened, 5 to 8 minutes.

Set aside until venison is cooked

Brown version in wok or cast iron skillet with ¼ cup butter until all meat is browned on all surfaces. If desired, add some teriyaki sauce at this point to flavour the meat. Set aside browned meat in a separate dish with juices.

Cook frozen veg with other ¼ cup butter in wok until crunchy and cooked. Be careful not to under or over cook.

Return venison to wok, not adding all the juices at once. At this point add some more teriyaki sauce, and juice from the meat plate if you desire a juicier stir fry. Cook until hot.

Add to bowls of noodles or rice or eat on its own.

Top with more teriyaki and sesame seeds.