Mongolian Deer with Broccoli

This is our favorite Asian venison recipe.

Ingredients

• Ground Venison: 1 lb.

  
  

• Broccoli: 1–2 cups of florets.

  
  

• Aromatics: 1 small onion (diced), 3–6 cloves garlic (minced), and 1 tbsp fresh ginger (grated).Oil: 1–2 tbsp olive or vegetable oil.

  
  

• Sauce: ¼ to ½ cup soy sauce and ¼ cup beef broth (or water).

  
  

• Sweetener: 3–4 tbsp brown sugar (adjust to your preference).

  
  

• Flavor Boost: 1–2 tbsp hoisin sauce and 1 tsp sesame oil.

• Thickener: 1 tbsp cornstarch whisked into 2 tbsp water or broth (slurry).

  
  

• Heat: ¼ to ½ tsp red pepper flakes.

Cooking Instructions

1. Brown the Venison: Heat oil in a large skillet over medium-high heat. Add the ground venison and season with salt and pepper. Cook until fully browned, breaking it into small crumbles with a spatula. Aim for a few crispy, deeply browned bits for better flavor.

   
   

2. Sauté Aromatics: Add the diced onion to the meat and sauté for about 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

   
   

3. Steam/Sauté Broccoli: Add the broccoli florets directly to the skillet. You can add a splash of water and cover for 2 minutes to steam them quickly, or simply stir-fry them with the meat until they are tender-crisp.

   
   

4. Simmer the Sauce: In a small bowl, whisk together the soy sauce, broth, brown sugar, hoisin sauce, sesame oil, and red pepper flakes. Pour this mixture over the meat and vegetables and bring to a light simmer.

   
   

5. Thicken: Stir in your cornstarch slurry. Continue to cook and stir for 1–2 minutes until the sauce becomes thick, glossy, and coats everything evenly.

   
   

6. Serve: Serve hot over white rice or rice noodles. Garnish with sliced green onions and sesame seeds.