This is a classic Chinese takeout version of beef and broccoli, done with venison of some sort; deer, elk, antelope, etc. all work well here. Choose backstrap, flank, skirt or some other cut that is free of sinew. Pretty much everything in the ingredients is available at a decent supermarket, so this is easy to make.
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Rating
4.84 stars (18 reviews)
Keywords
broccoli, elk, stir-fry, venison
Ingredients
3/4 pound venison, sliced thin against the grain
3 tablespoons soy sauce
2 teaspoons minced fresh ginger
2 teaspoons Chinese Shaoxing wine or dry sherry
3 cloves garlic, minced
1 1/2 tablespoons corn, potato or tapioca starch
3 tablespoons lard, peanut or other vegetable oil
2 heaping cups broccoli florets, boiled 2 minutes and drained
2 teaspoons hoisin sauce
Sesame oil, for drizzling
Categories
Main Course
Cuisine
Chinese
Steps
Put the sliced venison in a bowl and mix in the ginger, cooking wine, garlic, and 1 1/2 tablespoons of soy sauce. Make sure all the meat has some of this good stuff on it. Now sprinkle over the cornstarch and mix again very well. Let this sit as little as 10 minutes, or as long as an hour or two in the fridge.
When you're ready, heat your wok or heavy saute pan over the highest heat on the hottest burner until it's good and hot. Add the lard or peanut oil and the moment it begins to smoke, add in all the venison. Spread the venison out in the pan in one layer if possible, and let it sit for 30 seconds.
Now stir fry the venison for 2 minutes, moving the meat constantly. Add all the remaining ingredients except the sesame oil, plus about 3 tablespoons of water. Stir fry 1 to 2 minutes more, until the sauce has thickened a bit.
Turn off the heat and drizzle the sesame oil over everything. Serve at once with steamed rice.
Nutitrion
Serving Size: 1 serving
Calories: 221 kcal
Carbohydrates: 5 g
Protein: 21 g
Fat: 13 g
Saturated Fat: 9 g
Cholesterol: 72 mg
Sodium: 831 mg
Sugar: 1 g
Reviews
Michelle on 2025-12-30 (5 stars): This was wonderful, my husband called it one of the best venison dishes he’s ever had.
I didn’t catch the pre-cooking of the broccoli in the instructions so I put a lid on the pan and let it steam a few minutes. The venison was still tender and flavourful despite my error.
Overall 10/10 for ease and flavour
John McNamara on 2024-04-15 (5 stars): Not sure why I waited so long to try this one. Simple, flavorful and a hit with the fam.
Rob on 2023-01-08 (4 stars): Quick, yummy. Delicious for a quick bite. I prefer the longer stir fry method but this one is great for a week night when time is in short supply.
Zaczek on 2021-09-08 (5 stars): Healthy and delicious!
John R on 2021-09-08 (5 stars): Super simple, and he’s right…it IS just like the take out everyone loves. Great dish to serve those guests that don’t like “deer meat”…it’ll change their minds.
LD Long on 2021-02-11 (5 stars): Easy to prepare. Excellent to eat!
Matt N on 2020-12-21 (5 stars): This recipe is great. I've made it a few times whenever I start craving Chinese take out. Makes me want to explore Asian cooking more. Thanks for the great recipe Hank.
Gen on 2020-09-06 (5 stars): So good! Thanks so much
Mark on 2020-03-22 (5 stars): So good, thanks Hank!
Mrs Currie on 2018-04-29 (5 stars): I made this tonight (with fresh noodles) & added some smoked garlic & chilli paste and a tablespoon of minced, preserved makrut lime. Mmmmm! Thanks so very much.
Joe on 2018-04-24 (5 stars): Todd,
You'll actually get more sesame flavor from the sesame oil, ( a little goes a long way),the seeds are more of a textural component.
JP Neal on 2018-04-24 (4 stars): Hi Hank!
Might I suggest "rapeseed oil" in place of the lard or vegetable oil. It works great at high heat and has great flavor for Chinese dishes...give it a shot!
Todd on 2018-04-23 (4 stars): Hank, I hate being "that guy" and could just make a guess at amounts, but the lovely photos appear to have a good amount of sesame seeds, but none in recipe. How much? Add into stir fry or at and with oil?
