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Mongolian Venison with Rice is a recipe I’ve been working on this past year, after tasting a similar dish at a favorite Chinese restaurant. Tender strips of venison meat sautéed in a savory sweet sauce with onions and bell peppers served over brown rice. This one is a keeper!
When I first started testing this recipe, I used ground burger as the meat option, along with noodles. It was eh…okay. Try, try again.
Next, I tried thin strips of venison steak (or backstrap) and was very happy with how that turned out, although the sauce needed more work. Now with a few tweaks and additions, I have the following recipe that I like to serve with long grain brown rice. I’ve taken it to our church potluck a few times, and I’m pleased to report that it goes over well.
Venison may seem like an odd choice for a Chinese/Asian dish. But here in the Midwest (or at least at our house) we have quite a bit of deer meat in the freezer. So, I try to use it whenever I can, and this ended up being a good option. Feel free to substitute strips of beef steak, if you want. Round or sirloin steak would work well, or if you have the option, flank, or skirt steak.
Serve this stir-fry recipe with a green salad, or Egg Drop Soup, Egg Rolls, and Crab Rangoon!
Ingredients For Mongolian Venison With Rice
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Please note in the above photo that I am using regular soy sauce, which I found made the dish rather salty. I much prefer using the low sodium soy sauce for this recipe.
Prepare the Ingredients
Using a cutting board and a Santoku knife, thinly slice the venison loin. Place the meat in a bowl and pat dry with paper towels.
Spoon cornstarch into a gallon freezer bag, then transfer the meat into the bag. Shake to coat all of the strips.
Coating the meat with cornstarch helps achieve a nicely browned sear on the meat. It’s an extra step, but well worth the results in the end.
On a second cutting board and with a clean knife, slice 1-2 green bell peppers and a large sweet onion.
Make the Rice
Prepare the long grain brown rice as directed on the package. It takes brown rice longer to cook than white rice, so it’s good to get this started at the beginning to allow enough time for it to finish, usually around 40-45 minutes.
Cook the Vegetables and Meat
Heat vegetable oil over medium-high heat in a large skillet or shallow Dutch oven casserole. Add the sliced bell peppers and sweet onion to the hot oil. Sauté until tender, about 3-4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
If you happen to have a Wok, this would be a great time to use it. I do not have one, so I use my Lodge enameled casserole pan, or you could use a large cast iron skillet.
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Buy Now →Now it’s time to cook the prepared venison. If necessary, add more vegetable oil to the pan to cover the bottom, and gradually place the coated meat strips into the hot oil. This shouldn’t take too long, around 1-3 minutes on each side.
Try not to crowd the pieces so they cook quickly in the oil and not their own juices.
Transfer the browned meat to the bowl with the vegetables. Cook the meat in 3-5 batches until all the meat has browned nicely, adding more oil as needed.
Prepare the Mongolian Sauce
Prepare the sauce in a medium mixing bowl. Combine the low sodium soy sauce, beef broth, brown sugar, rice vinegar, hoisin sauce, minced garlic, cornstarch, sriracha sauce, ground ginger, red pepper flakes, and freshly ground black pepper. Whisk until the cornstarch has dissolved and is well blended.
Heat the same skillet on medium heat, then add the sauce mixture, scraping up any fond with a wooden spoon or spurtle. Continue cooking and stirring until the sauce thickens, about 10-12 minutes.
Finish the Dish
To finish the dish, add the venison and vegetables to the thickened sauce, and carefully stir to coat the meat in the sauce. Cook for 3-5 minutes until everything is heated through.
By the time the sauce has finished cooking, the rice should be nice and tender. If you need more time to finish other foods, simply cover to keep warm until ready to serve.
Serve Mongolian Venison with Rice along with Crab Rangoon and Egg Rolls for a delightful Asian dinner. This recipe will serve 8-10 people, so it’s great for a potluck dinner.
Refrigerate leftovers in a covered container for up to 5 days.
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Mongolian Venison with Rice
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 pounds venison loin steak (backstrap)
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium green bell peppers (sliced)
- 1 large sweet onion (sliced)
Rice
- 1 1/5 cups long grain brown rice
- 3 cups water
- 1 teaspoon kosher salt
Mongolian Sauce
- 2/3 cup reduced sodium soy sauce
- 1 cube beef bouillon + 1 cup water (or beef broth)
- 2/3 cup brown sugar
- 1 1/2 tablespoon hoisin sauce (optional)
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1 teaspoon sriracha sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and a Santoku knife, thinly slice the venison loin. Place the meat in a bowl and pat dry with paper towels.
- Spoon cornstarch into a gallon freezer bag, then transfer the meat into the bag. Shake to coat all of the strips.
- On a second cutting board and with a clean knife, slice 2 medium green bell peppers and a large sweet onion.
Make the Rice
- Prepare the long grain brown rice as directed on the package. It takes brown rice longer to cook than white rice, so it’s good to get this started at the beginning to allow enough time for it to finish, usually around 40-45 minutes.
Cook the Vegetables and Meat
- Heat vegetable oil over medium-high heat in a large skillet or shallow Dutch oven casserole. Add the sliced bell peppers and sweet onion to the hot oil. Sauté until tender, about 3-4 minutes, stirring often. Transfer the vegetables to a bowl and cover to keep warm.
- Next, cook the prepared venison. If necessary, add more vegetable oil to the pan to cover the bottom, and gradually place the coated meat strips into the hot oil. This shouldn’t take too long, around 1-3 minutes on each side. (Try not to crowd the pieces so they cook quickly in the oil and not their own juices.)
- Transfer the browned meat to the bowl with the vegetables. Cook the meat in 3-5 batches until all the meat has browned nicely, adding more oil as needed.
Prepare the Mongolian Sauce
- Prepare the sauce in a medium mixing bowl. Combine the low sodium soy sauce, beef broth, brown sugar, rice vinegar, hoisin sauce, minced garlic, cornstarch, sriracha sauce, ground ginger, red pepper flakes, and freshly ground black pepper. Whisk until the cornstarch has dissolved and is well blended.
- Heat the same skillet on medium heat, then add the sauce mixture, scraping up any fond with a wooden spoon or spurtle. Continue cooking and stirring until the sauce thickens, about 10-12 minutes.
Finish the Dish
- Add the venison and vegetables to the thickened sauce, and carefully stir to coat the meat in the sauce. Cook for 3-5 minutes until everything is heated through.
- Serve with hot rice. Serve 8-10.
I hope you will enjoy this recipe as much as we do!