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Had some sirloin tips of venison out for dinner tonight,was gonna do a stir fry and found this recipe,a knock off on PF Changs Mongolian beef It was quick,easy and so delicious!
Ingredients: 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
You can half the recipe if you only use 1 lb of meat
Ahhhh there was no leftovers!
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Campfire 'Bwana
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Definitely going to try this! Does the sauce totally cover the taste of the venison? Or can you still tell it's venison and not beef?
Brandon Gleason
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It tastes like what it is. My venison is taken care of by me from the time it hits the dirt till it rests in my freeze. That's the key to good non gamey venison I'll skin and quarter and let it age for a week in a dedicated climate controlled fridge I have specifically for that purpose
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I think you're misinterpreting me. I LOVE the taste of venison. I'm wondering if making this recipe with my limited supply of venison would taste differently than if I prepared the same recipe with readily available beef.
Brandon Gleason
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You can still taste that it's venison just crispy on the outside
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I have 3 shelves full of venison in my freeze, I don't think you would be sorry using venison instead of beef
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Sounds good to me! I'll have to try it this weekend and report back.
Brandon Gleason
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No heat? Mongolian beef should have tiny little red chiles.
Last edited by calikooknic; 04/01/15. Reason: pic
Sean
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Sounds good Dan. When I get home I'll have to yank a pack of Tony's whitetail out and give it a go.
Conduct is the best proof of character.
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No heat? Mongolian beef should have tiny little red chiles. I love the heat,enjoy it whilst eating but it tears up my stomache something fierce later! The rest of my family can eat flames and drink lava with no ill effect
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Thanks!
This sounds good -- I am encouraged by the low-sodium soy sauce in it because I find some soy sauce recipes far too salty. I can always add more salt later if I want!
I have a lot of moose to eat up, and I will try this recipe on some.
John
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Will give this a try. Sounds good
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Well I had more venison defrosted since Deb is away I make venison more as she isn't a big fan.I made the Mongolian venison again as I had half of the liquid left from yesterday because I made the batch to large. You know it's good if I'm eating it two days in a row!
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That does look awesome !!
Paul.
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Looks great, my only addition would be Nuk bom or oyster sauce
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Looks good. Wonder how sweet it is. Seems a bit heavy on the sugar.
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Well I had more venison defrosted since Deb is away I make venison more as she isn't a big fan.I made the Mongolian venison again as I had half of the liquid left from yesterday because I made the batch to large. You know it's good if I'm eating it two days in a row! Oh-Yeah!
Sean
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I made this last weekend with moose and it was awesome. Gonna make it again tonight with some venison. Thanks for the recipe!
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