Walk into any Chinese restaurant in the country, and you’ll no doubt find Mongolian beef on the menu as it’s a very popular and tasty dish. It’s also very easy to make at home and it’s even better with the beef substituted with healthy, lean venison! The recipe I’m sharing here is one I simply found online and made a few modifications to, so let’s get cooking!
- Olive oil
- ½ teaspoon ginger (freshly minced or powdered)
- 2 tablespoons minced garlic
- ½ cup low sodium soy sauce
- ¼ cup of water
- ½ cup brown sugar
- 1-2 lbs venison strips
- 1/3 cup cornstarch
- 2 finely sliced green onions
- 2 tablespoons sesame seeds
- Heat 4 tablespoons of olive oil in a small pan over medium-low heat. Add ginger and garlic and stir for 1-2 minutes.
- Add soy sauce, water, and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
- Cut venison (cross-grain) into thin strips about a ¼ inch thick and mix with cornstarch
- Sear venison strips in a pan or wok with olive oil on medium-high heat for 2 minutes.
- Combine venison with the sauce and heat over medium until hot and bubbly.
- Remove from heat and stir in optional green onions.
- Serve over rice with broccoli and sprinkle with optional sesame seeds and enjoy!
Check out the video below to see more…