Mongolian venison

[Sanitarium]

I have made this a bunch of times and it is awesome. Use fresh ginger not powdered! I put the cornstarch in a zip loc and add small amounts of meat at a time and shake. put coated pieces on plate to rest. This helps starch bind to the meat. Dont skimp on the sauce either! For recipe google: PF Changs Mongolian Beef. Enjoy!

[momay4000]

My wife made this tonight. I googled "Mongolian beef" and used the second recipe on the page.

One of the best venison dishes I've ever had. Thanks for the great idea!!

[Sanitarium]

You bet! Glad u liked it!

[Adk1]

What cut of venison do u use?

[Sanitarium]

any cut. just cut across grain and in small strips.

[dvdegeorge]

Thanks Dan,I just made this with some venison sirloin tips I had taken out to do a stir fry. Mongolian Beef is my favorite at PF Changs.

Quick,easy and delicious !

[dvdegeorge]

 http://www.tablefortwoblog.com/take-out-fake-out-mongolian-beef/

 

 

Mongolian Beef 

 

 

Vegetable oil 1 tsp. fresh ginger, minced 2 tbsp. garlic, minced 1 cup low sodium soy sauce 1 cup water 1⅓ cup dark brown sugar 2 pounds flank steak, sliced ½ cup cornstarch Green onions, sliced Instructions: 1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. 2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. 3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. 4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. 5. Serve hot over white or brown rice. 6. Place leftovers in an airtight container in the refrigerator

Edited April 1, 2015 by dvdegeorge

[Sanitarium]

I never get to step #6! Tastes too good!

[dvdegeorge]

Same here not a speck left!

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[Adk1]

I am going to have to try this. you have me curious now