Szechuan Style Venison Steak

Nutriscore Rating: 64/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

11 steps

1. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch to create a marinade.

2. Add the venison steaks to the marinade and let them sit for 15-20 minutes while you prepare the remaining ingredients.

3. 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.

4. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.

5. 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.

6. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

7. Stir-fry the minced garlic, ginger, chopped dried red chilies, and ground Szechuan peppercorns for about 30 seconds until aromatic.

8. Add the white parts of the scallions and cook for another 1 minute.

9. Pour in the prepared Szechuan sauce and stir to combine, allowing the sauce to simmer for 1-2 minutes.

10. 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.

11. Garnish with the green parts of the scallions and serve immediately with steamed rice or stir-fried vegetables.

Nutrition Facts

1 serving (238.9g)

Calories		409
% Daily Value*
Total Fat		14.6 g	19%
	Saturated Fat	3.8 g	19%
	Polyunsaturated Fat	6.0 g
Cholesterol		133 mg	44%
Sodium		1328 mg	58%
Total Carbohydrate		13.6 g	5%
	Dietary Fiber	1.2 g	4%
	Total Sugars	7.2 g
Protein		53.3 g	107%
Vitamin D		0.0 mcg	0%
Calcium		31 mg	2%
Iron		7.6 mg	42%
Potassium		814 mg	17%

*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.

Source of Calories

Fat: 526 cal (33.0%%)

Protein: 854 cal (53.5%%)

Carbs: 216 cal (13.5%%)