Szechuan Style Venison Steak
Elevate your dinner game with this bold and flavorful Szechuan Style Venison Steak recipe, a perfect blend of rustic venison and fiery Asian-inspired seasonings. Marinated in a savory mixture of soy sauce, Shaoxing wine, and cornstarch, these tender venison steaks are seared to perfection for a golden crust. The dish bursts with aromatic garlic, ginger, and the tongue-tingling heat of Szechuan peppercorns and dried red chilies, all brought together in a glossy, umami-packed Szechuan sauce sweetened with honey and balanced with a touch of rice vinegar. Topped with fresh scallions for a pop of color and crunch, this dish is best served with steamed rice or stir-fried vegetables to soak up every drop of the rich, spicy sauce. Perfect for adventurous cooks looking to try a unique twist on steak night, this recipe is sure to impress with its vibrant flavors and quick 35-minute prep and cook time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 steaks (6 oz each) Venison steak
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 6 pieces Dried red chilies, chopped
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 4 stalks Scallions, sliced (white and green parts separated)
Instructions
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch to create a marinade.
Add the venison steaks to the marinade and let them sit for 15-20 minutes while you prepare the remaining ingredients.
In another bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, hoisin sauce, honey, rice vinegar, and sesame oil to create the Szechuan sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
When the oil is hot, sear the venison steaks for 2-3 minutes per side until they develop a golden-brown crust. Remove the steaks and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Stir-fry the minced garlic, ginger, chopped dried red chilies, and ground Szechuan peppercorns for about 30 seconds until aromatic.
Add the white parts of the scallions and cook for another 1 minute.
Pour in the prepared Szechuan sauce and stir to combine, allowing the sauce to simmer for 1-2 minutes.
Return the venison steaks to the skillet, spooning the sauce over the top to coat. Cook for an additional 2-3 minutes, or until the steaks are warmed through.
Garnish with the green parts of the scallions and serve immediately with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 32.1 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
