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20 Minute Easy Venison and Broccoli

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Beef and broccoli is a beloved take out dish by many, but we like to make things at home, so this is my easy Venison and Broccoli! You can have this meal ready in 20 minutes, it is full of flavor, protein and nutrients.

a white bowl of noodles with venison meat and broccoli

Slow braised recipes are some of my favourites to make with wild game but sometimes we just need quick and easy! That is when this Venison and Broccoli shines. It is made with simple ingredients that you probably already have at home too. It is salty, with just a touch of sweetness and makes amazing leftovers.

To make this Venison and Broccoli you start by thinly slicing the meat. Then that gets tossed together with baking soda and a few other ingredients which help make it nice and tender. Next, you fry that up, along with some broccoli, ginger and garlic. Finish it off by tossing it in a simple soy sauce and serve it all over rice or noodles.

What I love about this dish, is that you can make it with many different cuts of meat, from any large wild game animal. It turns out amazing every time and tastes just as good as take out but will better ingredients and without the price tag! Add this recipe to your weekly meal plan and thank me later.

strips of venison steak with broccoli and soy sauce in a skillet

Tips for Making Venison and Broccoli

  1. Slice your venison or other game meat nice and thin. You will only be cooking it for a minute or too so you want it to cook fast, and keeping it thin will allow it to get nice and tender.
  2. Once you toss the meat with the baking soda and cornstarch, give it time to sit. Ideally about 15-20 minutes. The baking soda helps get that meat tender and juicy.
  3. After you have combined everything in the pan, give it a taste. You can add a bit more spice with chili flakes if you like, a bit more sugar if you want it sweeter etc.

Venison and Broccoli Ingredients

Venison– You can use many different cuts for this. Flat iron, backstrap, round, or any cut of steaks. Anything you can cut into thin strips.

Broccoli– Measure this how you want. We like it meaty, so if you want extra broccoli go for it.

Garlic– Fresh minced garlic is always best.

Ginger– I keep my ginger in the freezer, then it is really easy to grate into the recipe.

Soy Sauce– Use regular soy sauce or tamari if you are gluten free.

Brown Sugar– You can sub with white sugar if that’s all you have, but I prefer the flavor of brown.

Cornstarch- There is a touch of this on the meat and also in the sauce.

Sesame Oil- A little goes a long way, so measure it correctly.

Baking Soda– This helps to tenderize the meat.

Chili Flakes– These add a very subtle bit of spice.

a bowl of uncooked venison meat

The Steps

  1. Start by taking the sliced strips of venison and placing them in a bowl, along with 1 tbsp of water and 1/4 tsp baking soda.
  2. Toss that together with your hands to get it well mixed, then add in the 1 tbsp cornstarch, 1 tbsp olive oil and pinch of salt.
  3. Stir the meat together, then let it sit for about 15 minutes. This helps get the meat nice and tender.
  4. Next, whisk together all of the sauce ingredients in a small bowl or measuring cup.
  5. Then, add a couple tbsp of olive oil or sesame oil to a skillet and get it nice and hot.
  6. Add in the meat and cook for 1-2 minutes. You don’t want to cook it all the way through, just like with most wild game meat.
  7. Once it is seared, but still has some pink, remove it from the pan.
  8. To that same pan, add in the garlic, ginger and broccoli. Cook over medium heat, until tender but still crisp, about 3-5 minutes.
  9. Finally, remove the broccoli from the pan, turn the heat down to low, and pour in the sauce.
  10. Allow it to cook for 1-2 minutes to thicken slightly, before adding the meat and broccoli back into the pan with the sauce.
  11. Toss everything together so it is nicely coated in the pan, then serve immediately over rice, rice noodles or ramen noodles.
  12. Top with a sprinkle of sesame seeds and enjoy!
strips of venison and broccoli in a skillet
a white bowl of noodles with broccoli and meat stir fry
a white bowl of noodle stir fry with venison and broccoli

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more quick venison recipes to try?

https://cmbarndominium.com/easy-cilantro-lime-venison-pasta-salad/

https://cmbarndominium.com/the-best-creamy-venison-steak-caesar-wraps/

https://cmbarndominium.com/delicious-30-minute-venison-lettuce-wraps/

strips of venison steak with broccoli and soy sauce in a skillet

20 Minute Venison and Broccoli

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Juicy strips of venison, with tender pieces of broccoli, tossed in a savoury garlic and ginger soy sauce, served over rice or noodles.

Ingredients

  • 1- 1 1/4 lb of venison cut into 1/4 inch thick strips
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/4 tsp baking soda
  • 1 tbsp olive oil
  • pinch of salt
  • roughly 3-4 cups chopped broccoli
  • 4 cloves fresh minced garlic
  • 1 tbsp minced ginger

For the Sauce

  • 1/2 cup soy sauce or tamari for gf
  • 1/2 cup water
  • 3 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/4 tsp chili flakes
  • 1 tbsp cornstarch

Instructions

  1. Start by taking the sliced strips of venison and placing them in a bowl, along with 1 tbsp of water and 1/4 tsp baking soda.
  2. Toss that together with your hands to get it well mixed, then add in the 1 tbsp cornstarch, 1 tbsp olive oil and pinch of salt.
  3. Stir the meat together, then let it sit for about 15 minutes. This helps get the meat nice and tender.
  4. Next, whisk together all of the sauce ingredients in a small bowl or measuring cup.
  5. Then, add a couple tbsp of olive oil or sesame oil to a skillet and get it nice and hot.
  6. Add in the meat and cook for 1-2 minutes. You don't want to cook it all the way through, just like with most wild game meat.
  7. Once it is seared, but still has some pink, remove it from the pan.
  8. To that same pan, add in the garlic, ginger and broccoli. Cook over medium heat, until tender but still crisp, about 3-5 minutes.
  9. Finally, remove the broccoli from the pan, turn the heat down to low, and pour in the sauce. Allow it to cook for 1-2 minutes to thicken slightly, before adding the meat and broccoli back into the pan with the sauce.
  10. Toss everything together so it is nicely coated in the pan, then serve immediately over rice, rice noodles or ramen noodles.
  11. Top with a sprinkle of sesame seeds and enjoy!

Notes

* This recipe can be made with any large wild game like moose, elk or sheep or with beef flank if you don't hunt.

*Some of my favorite cuts to use are flat iron, back strap or slice a round into steaks then slices those steaks into strips.

* This recipe makes great leftovers stored in the fridge for up to 4-5 days.

* You can easily double this recipe if feeding more poeple.

Did you make this recipe?

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© morganmckay
Category: Dinner

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