Garlic Ginger Venison
Garlic ginger venison is an easy protein that satisfies every time! Crisp venison steak strips tossed in a sticky garlic ginger sauce offer a flavor explosion of sweet, spicy, and umami in one delicious package.
Servings: 4 servings
Calories: 569kcal
Equipment
Ingredients
For the Venison
- 1 cup cornstarch
- ¼ cup all purpose flour
- 1/2 teaspoon salt
- ¾ teaspoon black pepper
- ¾ cup water
- 1 large egg
- 2 venison steaks approximately 2 pounds total sliced against the grain into ¼ inch strips
- Vegetable oil for frying (I use avocado oil)
For the Sauce
- 1 tablespoon sesame oil
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger see notes
- ⅓ cup soy sauce
- ⅓ cup brown sugar lightly packed
- ¼ cup water
- 2 tablespoons teriyaki sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon red pepper flakes optional
- Sesame seeds for garnish
- Sliced green onions for garnish
For Serving
- 2 cups cooked rice
Instructions
- Whisk together the cornstarch, flour, salt, pepper, water, and egg in a large bowl until smooth. Add the venison strips and toss until they’re fully coated.
- Heat a 12-inch skillet over medium high heat and add enough vegetable oil to coat the bottom of the pan, about ¼ inch deep. Once the oil is hot, add the venison in batches, spreading it out so the pieces don’t stick together. Cook for a few minutes per side, turning as needed, until the venison is golden, crisp, and cooked through. Transfer to a paper towel lined plate and repeat with the remaining venison.
- Pour off any excess oil, leaving just a thin coating in the skillet. Reduce the heat slightly, then add the sesame oil, garlic, and ginger. Cook briefly, stirring constantly, just until fragrant.
- Add the soy sauce, brown sugar, water, teriyaki sauce, rice vinegar, and red pepper flakes directly to the skillet. Stir and let the sauce simmer for a minute or two until the sugar dissolves and the sauce starts to thicken slightly (it won't thicken too much, so really just let it simmer for a minute).
- Add the cooked venison back to the skillet and toss to coat. Let it cook just long enough for the sauce to cling to the meat, then remove from heat.
- Serve immediately over rice and finish with sesame seeds and green onions.
Notes
- Try my Dutch oven rice recipe for fluffy white rice that's perfect every time.
- The sauce won’t fully thicken until the venison is added. The cornstarch in the batter is what thickens it.
- To mince ginger, peel it and slice it into thin rounds. Place the slices on a cutting board, cover with plastic wrap, and give them a few good whacks with a spoon.
- I used venison sirloin steak; however, you can use any venison steak, or strips of tenderloin or backstrap.
- Venison steaks should be cooked to a minimum of 145°F, according to the UMN.