ByRusty
Jump to Recipe Jump to Video Print Recipe
Mongolian beef is a well-known dish from Taiwan. Restaurant chains like P.F Cheng have popularized the dish in North America even more.
Well, I’m here to let you know that, yes, you can make this with your venison, and yes, I think it’s better than the beef version.
Prepping the Venison
Typically this dish is done with flank steak. I mentioned in my stir fry recipe and venison cuts article that I like using the backstrap for stir-fries.
Either of these cuts will work well for this recipe, as will almost any other cut, perhaps not the shanks.
The key to making any cut of venison work with this dish is to slice it very thinly, then velvet the meat for 30 minutes. You can follow this guide to velvet venison.
The Sauce
Mongolian venison is nothing without the sauce. There are very few vegetables in this recipe. Basically, this dish is made up of 2 main components, sauce and meat, and the sauce is really what holds it all together.
The sauce is also one of the reasons why I think this dish pairs well with venison. It’s salty, but more importantly, it’s slightly sweet yet savory.
Depending on your brand of soy sauce, you may want to choose a low-sodium option; otherwise, the dish could get very salty.
I also like to use a small amount of dark soy sauce to add to the depth and sweetness of the dish. If your only option of soy sauce is intensely salty, then use water instead of stock to dilute the flavor.
The Cooking
One thing I love about this dish is that it is done in a matter of minutes. If you are using venison backstrap, you can skip the velveting process and eat in under 10 minutes. This is my go-to dish when I am in a rush.
Ideally, you need a carbon steel wok or pan for this dish. You may get by with stainless steel, but you won’t get the same sear on the meat.
The trick to getting the perfect meat is to get the wok screaming hot, gently roll the wok so the oil coats the walls, and then using thongs, carefully lay the meat along the wall piece by piece.
The meat will initially stick but will release after a couple of seconds. Don’t worry about the pieces that slide down into the oil. If possible, try to flip to the other side, but it cooks extremely fast.
Next, you need to remove the venison and let it rest for a minute. Because the meat has been velveted and is sliced thinly, the resting period is minimal.
While the meat is resting, you can begin cooking the sauce, which also cooks really fast. Due to the high sugar content and the cornstarch slurry you will add, the sauce becomes thick and sticky.
Ideally, no runny sauce should be left after you return the meat to the pan. I find this dish works best when the sauce coats the meat in a sticky coat.
Mongolian Venison
This Mongolian venison dish is an intriguing taste of a classic dish. It's sweet, salty, and crispy. Everything you could want from a wild game dish.
No ratings yet
Print Pin
Course: Big Game
Cuisine: Wild Game
Prep Time: 40 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 50 minutes minutes
Servings: 4
Calories: 553kcal
Author: Rusty
Ingredients
- 1 lb venison
- 1/4 cup soy sauce low sodium for less salty + 1 teaspoon (see note 1)
- 2 tablespoons dark soy sauce
- 1/4 cup brown sugar
- 1/4 cup stock or water for less salty
- 1 teaspoon finely chopped fresh ginger
- 2 cloves garlic finely chopped
- 3 tablespoons cornstarch plus some for dredging
- 1 teaspoon toasted sesame seeds
- 1/3 cup canola oil
- 1 medium red chili for topping
- small bunch of spring onions
Instructions
Slice the venison thinly and pat dry and place into a large bowl. Mix 1 teaspoon of soy sauce with 1 tablespoon of water and 1 tablespoon of cornstarch. Pour the mixture over the venison and mix well. Set aside for 30 minutes to 1 hour.
After sufficient time has passed, dredge the venison with 1 tablespoon of cornstarch, ensuring every piece is covered.
In a small bowl, mix the sugar, soy sauce, dark soy sauce, and stock. In a separate bowl mix 1 tablespoon of cornstarch with on tablespoon of cold water to make a slurry.
Heat the wok over high heat. When hot, add the canola oil. Gently swirl the oil around the wok to coat the sides.
Place the venison on the coated sides of the wok piece by piece. Sear the meat for 30-60 seconds, then flip and do the other side. Remove and set aside.
Remove the majority of oil from the wok, leaving about 1 tablespoon.
Add in ginger and garlic and cook for 10-20 seconds, do not allow to burn.
Add in the sauce mixture and simmer for 1 minute
Return venison to the wok and toss in sauce.
Tilt the wok and push venison to one side, on the other side slowly pour in the cornstarch slurry and stir until sauce thickens.
Add spring onions, chili, and sesame seeds, toss and serve.
Video
Notes
- Some soy sauces are very salty. If possible, try to find a low-sodium option. Alternatively, use water instead of stock.
Nutrition
Calories: 553kcal | Carbohydrates: 26g | Protein: 45g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1022mg | Fiber: 1g | Sugar: 13g
Rusty
Rusty enjoys connecting food and nature and has done so since a child. He was fortunate enough to explore cuisine worldwide and work at great European restaurants. He now enjoys thinking up new recipes that he can find around him in nature in North America.
Similar Posts
Venison
30 Minute Venison Fried Rice
ByRusty
Fried rice has always been one of my favorite foods. What is suppose to be a dish made from leftovers somehow found a way to rank high on my list. Now imagine how I felt when I successfully made it with venison, ecstatic would be an understatement. Ingredients Fried rice is typically made with leftover…
Venison
Venison Bolognese (Authentic)
ByRusty
If there is one dish that has numerous recipes and methods it’s bolognese. For this venison bolognese, I decided to keep it authentic, and for me, that’s Marcella Hazan’s method. I spent a lot of time in Italy, trying local cuisine and cooking methods, and use some of these approaches for many of my recipes….
Venison
Venison Terrine with Pistachios and Cranberries
ByRusty
Terrines are a traditional French dish that you can make with a wide variety of meats and other ingredients. This recipe is one take on venison terrines that includes liver, nuts, fruit, and alcohol. Ingredients I decided to upscale the terrine for this recipe. I did this by adding pistachios, cranberries, and Madeira wine. I…
Venison
Rustic Venison Pie
ByRusty
Venison pie is a relatively simple dish to make with very few ingredients required. Admittedly I am not the best pastry chef, so if you are like me, the good news is you can buy the pastry ready-made. Ingredients As I just mentioned above, there are very few ingredients, but two of them are pastry….
Venison
Easy Venison Crock Pot Roast
ByRusty
Venison roasts are a timeless classic venison dish that has been a favorite of our forefathers for generations. While there is nothing wrong with the old methods of cooking venison roasts, the use of modern tools makes for a simpler yet tastier roast. Ingredients For this dish, I used venison neck. You can make this…
Venison
Pulled Venison Shank Taco Recipe
ByRusty
Many people write off venison shanks as unedible cuts of meat. I’ve even met hunters who won’t even take them from the field. For almost every other person, the go-to recipe is Osso Bucco, which there is nothing wrong with, but switch it up every once in a while. This pulled version of shank tacos…
