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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 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.

Step 11

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

Nutrition Facts

Serving size	(985.0g)

Amount per serving	% Daily Value*
Calories	1664.1

Total Fat 58.3g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 24.3g
Cholesterol 531.7mg	0%
Sodium 5321.5mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 6.3g	0%
Total Sugars 32.1g
Protein 214.7g	0%

Vitamin D 0IU	0%
Calcium 136.7mg	0%
Iron 31.5mg	0%
Potassium 3286.5mg	0%

*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: 32.2%

Protein: 52.8%

Carbs: 15.0%