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Mongolian Venison

Posted by bw on

  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • 1 cup Vegetable oil
  • 1 ½ pounds venison steak
  • ½ cup cornstarch
  • ¼ teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces


  • Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. 
  • Add ginger and garlic and stir for 30 seconds.
  • Add soy sauce, water, and brown sugar.
  • Bring to a boil and simmer until thickened, 10-15 minutes.
  • Slice steak against the grain into 1/4-inch slices.
  • Toss steak with cornstarch and let sit 10-15 minutes.
  • Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  • Add beef and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  • Remove meat and discard cooking oil.
  • Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
  • Add red pepper flakes and green onions and remove from heat.
  • Serve over rice.