• 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 2 pounds venison loin steak. Place the meat in a bowl and pat dry with paper towels.
  2 pounds venison loin steak
• Spoon 1/2 cup cornstarch into a gallon freezer bag, then transfer the meat into the bag. Shake to coat all of the strips.
  1/2 cup cornstarch
• On a second cutting board and with a clean knife, slice 2 medium green and red bell peppers and 1 large sweet onion.
  2 medium green and red bell peppers, 1 large sweet onion

Make the Rice

• Prepare 1 1/4 cups long grain brown rice with 3 cups water and 1 teaspoon kosher salt 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.
  1 1/4 cups long grain brown rice, 3 cups water, 1 teaspoon kosher salt

Cook the Vegetables and Meat

• Heat3 tablespoons 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.
  3 tablespoons vegetable oil
• 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.) Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
  1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
• 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 1 cube beef bouillon + 1 cup water (boiling), 1/2 cup reduced sodium soy sauce1/2 cup brown sugar, 1 1/2 tablespoon hoisin sauce, 1 1/2 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 tablespoon minced garlic, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon sriracha sauce, 1/2 teaspoon ground ginger, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon freshly ground black pepper. Whisk until the cornstarch has dissolved and is well blended.
  1/2 cup reduced sodium soy sauce, 1 cube beef bouillon + 1 cup water, 1/2 cup brown sugar, 1 1/2 tablespoon hoisin sauce, 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
• 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.