Mongolian Venison


If you have ever been to P.F. Chang’s and ordered the Mongolian Beef, then you have a pretty good idea about the taste of this recipe. The sauce is sweet and salty, and the red pepper flakes at the end give it just the right amount of kick. Use any cut of meat you want for this dish. It gets sliced into bite-sized, wafer-thin slivers and stir-fried in super-hot oil, so the finished dish will be tender. I like to partially freeze (or partially thaw, depending on where it started) the meat before slicing. Slightly frozen meat is much easier to slice into thin strips. The technique works for hand slicing jerky as well.



  • 1 tablespoon Vegetable oil
  • 1 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 2 pounds venison, cut into thin, bite-sized slices
  • 1 cup Vegetable oil
  • 1/2 cup cornstarch
  • 1/4 teaspoon red pepper flakes
  • 1 bunch green onions, cut on diagonal into one-inch pieces



  1. Sprinkle the corn starch over the meat and toss to cover each piece evenly. Set the meat aside and make the sauce
  2. In a saucepan over medium-high heat, add a tablespoon of vegetable oil. Add the garlic and ginger and stir for 30 seconds. Add the soy sauce, water and brown sugar and stir to combine. Bring the mixture to a boil and continue to cook, stirring occasionally, until the sauce has thickened into a syrup.
  3. While the sauce is cooking, heat the remaining cup of oil in a wok or heavy pan over high heat. In small batches, flash fry the cornstarch coated venison just until brown and slightly crisp on the outer surface.
  4. Once all of the venison has been stir fried, pour the remaining oil from the pan and return all of the venison. Pour the sauce over the venison and stir to evenly coat each piece. Sprinkle the red pepper flakes over the meat and stir to incorporate.
  5. Remove the venison from the pan and plate over rice. Spoon extra sauce over the top and sprinkle the green onion pieces over the top.

Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.


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