Sweet & Savory Mongolian Venison: A PF Chang's Inspired Recipe

Updated at: 17/01/2025

Craving a restaurant-quality meal without the restaurant prices? This recipe for Mongolian Venison delivers the rich, savory flavors of a PF Chang's favorite, but with the added heartiness of venison. Forget bland, tough venison; this recipe transforms it into a tender, succulent delight. The unique blend of sweet and savory notes, achieved through a carefully balanced sauce and expertly cooked meat, will leave you wanting more. We use readily available ingredients, making this surprisingly accessible for home cooks of all levels. The combination of ginger, garlic, soy sauce, and a touch of sweetness creates a complex flavor profile that elevates the venison beyond expectation.

This recipe captures the essence of the popular PF Chang's dish, but with a healthier protein and a touch of your own personal flair. Get ready to impress your family and friends with this unforgettable dish, and be prepared to savor every bite. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions!

Tools Needed

  • Sharp knife
  • Cutting board
  • Freezer
  • Colander
  • Paper towels
  • Deep cast iron skillet (or large skillet)
  • Whisk
  • Wok (optional)

Ingredients

  • Venison backstrap steaks: 1 lb (2 steaks, about ½ lb each)
  • White rice: 2 cups (dry)
  • Water: 3 cups
  • Scallions: 5 (thin and small), separate green and white parts
  • Garlic: 4-5 cloves
  • Fresh ginger: 1 tablespoon (grated)
  • Red bell pepper: 1 (chopped into small rectangles)
  • Soy sauce: 6 tablespoons (or half soy sauce, half soy paste)
  • Rice wine vinegar: 1 tablespoon
  • Brown sugar: ⅔ cup
  • Cornstarch: 6 teaspoons (3 tsp for velveting, 3 tsp for slurry)
  • Kosher salt
  • Black pepper
  • Red pepper flakes: 1 teaspoon
  • Vegetable oil
  • Olive oil
  • Sesame seeds

Step-by-Step Instructions

Step 1. Prepare the Venison and Rice

  • Partially freeze venison steaks for about 40 minutes to firm them up for easier slicing.
  • Slice the venison against the grain into very thin strips.
  • Combine 2 cups of rice and 3 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  • In a bowl, combine 3 teaspoons of cornstarch with enough water to form a slurry. Add the venison strips and let it sit for about 15 minutes.
Partially freeze venison steaks for about 40 minutes to firm them up for easier slicing.Slice the venison against the grain into very thin strips.Cook rice: Combine 2 cups of rice and 3 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.Velvet the venison: In a bowl, combine 3 teaspoons of cornstarch with enough water to form a slurry. Add the venison strips and let it sit for about 15 minutes.
Prepare the Venison and Rice
  • Rinse the velveted venison and pat it dry with paper towels. Season with salt and pepper; lightly dust with cornstarch.
  • Fry the venison in batches in hot vegetable oil (around 375°F) for about 60 seconds per batch, until lightly browned. Set aside on a wire rack.
Rinse the velveted venison and pat it dry with paper towels. Season with salt and pepper; lightly dust with cornstarch.Fry the venison in batches in hot vegetable oil (around 375°F) for about 60 seconds per batch, until lightly browned. Set aside on a wire rack.
Prepare the Venison and Rice

Step 2. Prepare and Cook the Vegetables and Sauce

  • Chop scallions, mince garlic, grate ginger, and chop red bell pepper.
  • Whisk together water, soy sauce (or soy sauce and paste), rice wine vinegar, and brown sugar.
  • Sauté bell pepper in olive oil until slightly tender. Add chopped scallions, garlic, ginger, and red pepper flakes; sauté for 1 minute.
  • Add the sauce mixture to the wok, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally. Thicken with a cornstarch slurry (3 tsp cornstarch mixed with 3 tsp water).
Prepare vegetables: Chop scallions, mince garlic, grate ginger, and chop red bell pepper.Make the sauce: Whisk together water, soy sauce (or soy sauce and paste), rice wine vinegar, and brown sugar.Sauté bell pepper in olive oil until slightly tender. Add chopped scallions, garlic, ginger, and red pepper flakes; sauté for 1 minute.Add the sauce mixture to the wok, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally. Thicken with a cornstarch slurry (3 tsp cornstarch mixed with 3 tsp water).
Prepare and Cook the Vegetables and Sauce

Step 3. Combine and Serve

  • Add the fried venison and remaining scallions to the sauce; cook for 3 minutes to heat through.
  • Serve the Mongolian venison over a bed of rice, garnished with sesame seeds.
Add the fried venison and remaining scallions to the sauce; cook for 3 minutes to heat through.Serve the Mongolian venison over a bed of rice, garnished with sesame seeds.
Combine and Serve

Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe

Tips

  • Slicing the venison against the grain results in more tender meat.
  • Velveting the meat helps to tenderize it and create a better texture.
  • Don't overcrowd the pan when frying the venison; work in batches to ensure even cooking.

Nutrition

  • N/A

FAQs

1. Can I substitute the venison with another type of meat?

Yes! Beef, chicken, or even firm tofu would work well. Adjust cooking time as needed based on the protein's thickness.

2. What can I do if my sauce is too thick or too thin?

Too thick? Add a tablespoon of water or broth at a time until you reach your desired consistency. Too thin? Simmer it uncovered for a few minutes to reduce the liquid.


This Sweet & Savory Mongolian Venison recipe offers a delicious and satisfying meal that's surprisingly easy to make at home. From the tender venison to the perfectly balanced sauce, this dish is sure to become a new family favorite. Enjoy the restaurant-quality flavors without the restaurant price tag!