Venison Lo Mein

Ingredients

• 1 lb Venison steak (thinly sliced against the grain)
• 1 lb Lo mein noodles
• 1 Small sweet onion (thinly sliced)
• 5 Scallions (whites sliced and greens cut into thirds)
• 2 oz Carrots (thinly sliced)
• 6 oz Cabbage (thinly sliced)
• 5 cloves Garlic (minced)
• 3 tbsp Olive oil (divided)
• 0.25 tsp Salt (for steak marinade)
• 0.25 tsp White pepper (for steak marinade)
• 1 tbsp Chinese cooking wine (for steak marinade)
• 0.5 tbsp Cornstarch (for steak marinade)
• 1 tbsp Soy sauce (for steak marinade)
• 0.5 tbsp Olive oil (for steak marinade)
• 2 tbsp Soy sauce (for lo mein sauce)
• 1 tbsp Dark soy sauce (for lo mein sauce)
• 1 tbsp Chinese cooking wine (for lo mein sauce)
• 1 tbsp Oyster sauce (for lo mein sauce)
• 0.5 tsp Sesame oil (for lo mein sauce)
• 0.5 tsp White pepper (for lo mein sauce)
• 2 tsp Sugar (for lo mein sauce)
• 1.5 tbsp Water (for lo mein sauce)
• 0.5 tbsp Cornstarch (for lo mein sauce)
• 0.5 tsp MSG (for lo mein sauce)

Steps

1. 1

   Trim any silver skin from the venison and slice very thin against the grain.

2. 2

   Add the sliced venison to a bowl with all marinade ingredients (salt, white pepper, Chinese cooking wine, cornstarch, soy sauce, and olive oil), mix well, and marinate for 15–20 minutes.

3. 3

   Whisk together all lo mein sauce ingredients (soy sauce, dark soy sauce, Chinese cooking wine, oyster sauce, sesame oil, white pepper, sugar, water, cornstarch, and MSG) until well combined and set aside.

4. 4

   Cook the lo mein noodles according to the package instructions. Drain and set aside, being careful not to overcook them.

5. 5

   Heat 1–2 tablespoons of olive oil in a large wok or skillet over medium-high heat.

6. 6

   Add the venison and quickly sear until browned. Work in batches if needed. Remove and set aside.

7. 7

   Add another tablespoon of oil to the pan if needed, then add the onion, carrots, cabbage, and scallion whites.

8. 8

   Stir-fry for 2–4 minutes until slightly softened.

9. 9

   Add the minced garlic and cook for another 30–60 seconds, stirring constantly so it doesn't burn.

10. 10

    Return the venison and cooked noodles to the pan.

11. 11

    Whisk the sauce again, pour it in, and toss everything together.

12. 12

    Cook for another 1–2 minutes until the sauce thickens and evenly coats the noodles. Avoid overcooking so the venison stays tender.

13. 13

    Remove from the heat, toss in the scallion greens, and serve hot.

Notes

Avoid overcooking the noodles or the venison to ensure the meat stays tender and the dish maintains a good texture.

Nutrition per serving

• main
• venison
• lo mein
• stir-fry
• takeout-style
• dinner