Venison Pepper Steak

4 from 2 votes

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

Cook Time25

Course: Venison

Cuisine: Asian

Keyword: pepper steak, deer steak

Servings:

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