Venison Pepper Steak

If you’re a fan of bold, savory flavors, you’ll fall in love with this Grilled Venison Pepper Steak.

Tender venison steak is marinated in a rich, umami-packed sauce and grilled with colorful bell peppers and onions. Serve it over a bed of fluffy rice for a restaurant-quality meal right from your backyard grill!

Traditionally pepper steak is made and a stir-fry but it gets even more flavorful and delicious on the grill! Marinating the deer steak will make the most tender bites of venison and really enhances the taste.

This recipe will also work with beef or elk if that is what you have on hand.

If you enjoy grilling as much as we do, be sure to check out our recipes for Venison Teriyaki Meatballs, Grilled Asian Chicken or Venison Chops. They’re guaranteed to impress!

How to Make Grilled Venison Pepper Steak

1. Prepare the Marinade
   • In a mixing bowl, whisk together soy sauce, rice vinegar, white wine vinegar, brown sugar, and corn starch until smooth. 
   • Add olive oil, toasted sesame oil, minced fresh garlic, ground ginger, black pepper, and chili flakes. Mix well to combine.
   • Pour half of the marinade into a small saucepan and set aside, reserving the remaining marinade in the bowl. 
   • Add 1/3 cup of water to the saucepan and cook the marinade over medium heat until thickened. Remove from heat and sauce aside or refrigerate until ready to serve.
2. Marinate the Steak
   • Slice venison steak into thin strips for even cooking.
   • Place venison strips into the bowl with marinade, mixing to coat all the pieces. Cover with plastic wrap.
   • Refrigerate for at least 1 hour or up to 4 hours.

3. Prepare the Vegetables
   • Slice bell peppers and onions into thin strips.

4. Preheat the Grill
   • Heat your grill to about 350°F and add a chunk of pecan or hickory wood for a smoky flavor. Use a grill pan, griddle or cast iron skillet.
5. Grill the Steak and Vegetables
   • Add venison steak, marinade and vegetables onto the grill pan, tossing to mix well. 
   • Cook for about 5 minutes, then use tongs to turn the mixture for even cooking. Repeat this process until the steak is cooked through and the vegetables are tender, about 20-25 minutes total.

6. Garnish and Serve
   • Transfer the grilled steak and vegetables to a serving platter. Garnish with fresh cilantro and a sprinkle of sesame seeds.
   • Serve hot over a bed of cooked rice. Drizzle with additional warmed sauce. 

How to Store and Reheat Leftovers

• Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheating: Warm leftovers in a skillet over medium heat with a splash of water or soy sauce to keep them moist. Stir frequently until heated through, about 5 minutes.

If you love these flavors, try our Teriyaki Pork Chops on the grill for a quick weeknight dinner.

Grilled Venison Pepper Steak is the perfect way to elevate your weeknight dinner game. The combination of smoky venison, tender-crisp vegetables, and savory marinade will have everyone coming back for seconds.

Don’t forget to pin or save this recipe so you can try it soon — your grill is waiting!

Have you tried this Venison Pepper Steak Recipe? Please leave a comment and rating below!

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Print Recipe

4 from 2 votes

Venison Pepper Steak

If you’re a fan of bold, savory flavors, you’ll fall in love with this Grilled Venison Pepper Steak. Tender venison steak is marinated in a rich, umami-packed sauce and grilled with colorful bell peppers and onions. Serve it over a bed of fluffy rice for a restaurant-quality meal right from your backyard grill!

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Venison

Cuisine: Asian

Keyword: pepper steak, deer steak

Servings: 4

Calories: 700kcal

Equipment

• Grill Basket

Ingredients

• 1 cup soy sauce
• ¼ cup rice vinegar
• ¼ cup white wine vinegar
• 2 tablespoon olive oil
• 4 teaspoons toasted sesame oil
• ⅔ cup brown sugar
• ¼ cup corn starch
• 8 garlic cloves minced
• 4 teaspoons ground ginger
• 2 teaspoon black pepper
• ½ teaspoon chili flakes
• ⅓ cup water
• 1 pound venison steak sliced into thin strips
• 2 onions sliced thin
• 2 bell peppers sliced thin seeds and membranes removed
• ¼ cup cilantro chopped
• 1 tablespoon sesame seeds optional for garnish
• 3 cups cooked rice for serving

Instructions

Prepare the Marinade:

• In a mixing bowl, whisk together soy sauce, rice vinegar, white wine vinegar, brown sugar, and corn starch until smooth.
• Add olive oil, toasted sesame oil, minced fresh garlic, ground ginger, black pepper, and chili flakes. Mix well to combine.
• Pour half of the marinade into a small saucepan and set aside, reserving the remaining marinade in the bowl.
• Add 1/3 cup of water to the saucepan and cook the marinade over medium heat until thickened. Remove from heat and sauce aside or refrigerate until ready to serve.

Marinate the Steak:

• Place venison strips into the bowl with marinade, mixing to coat all the pieces. Cover with plastic wrap.
• Refrigerate for at least 1 hour or up to 4 hours.

Preheat the Grill:

• Heat your grill to about 350°F and add a chunk of pecan or hickory wood for a smoky flavor. Use a grill pan, griddle or cast iron skillet.

Grill the Steak and Vegetables:

• Add venison steak, marinade and vegetables onto the grill pan, tossing to mix well.
• Cook for about 5 minutes, then use tongs to turn the mixture for even cooking. Repeat this process until the steak is cooked through and the vegetables are tender, about 20-25 minutes total.

Garnish and Serve:

• Transfer the grilled steak and vegetables to a serving platter. Garnish with fresh cilantro and a sprinkle of sesame seeds.
• Serve hot over a bed of cooked rice. Drizzle with additional sauce.

Notes

• Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheating: Warm leftovers in a skillet over medium heat with a splash of water or soy sauce to keep them moist. Stir frequently until heated through, about 5 minutes.

Nutrition

Calories: 700kcal | Carbohydrates: 93g | Protein: 46g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 3330mg | Potassium: 960mg | Fiber: 4g | Sugar: 42g | Vitamin A: 2012IU | Vitamin C: 82mg | Calcium: 119mg | Iron: 8mg

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