Gochujang Venison Steak and Broccoli

This meal is extremely simple. My daughter and I cooked it very quickly for dinner tonight. We even created our own gochujang chili paste using ¼ cup gochugaru flakes, ⅓ cup beef broth, 2 Tbsp honey, 3 Tbsp red miso, 1 ½ Tbsp beer, ½ tsp rice vinegar, and ¼ tsp salt. I will definitely be using some of the excess paste for future dishes. Gochujang is a savory, sweet sauce commonly used in Korean cooking. My wife has been making a variation of Roy Choy’s kimchi so we have had an excess of the gochugaru flakes around. 

I would even consider slathering steaks with the gochujang paste for the grill. It is already spicy, tangy, smoky, and sweet. You can serve this dish over rice or noodles. The sauce was so good that we went back for seconds with just noodles and the sauce. Enjoy!

Serving Size: 3-4

Time to make: 1 hour 

Also works with: Any game meat steaks

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Gochujang Venison Steak and Broccoli

Recipe by Harvesting NatureCourse: Dinner, LunchCuisine: Korean, Asian, Wild GameDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

This Korean inspired recipe uses gochujang chili paste which is spicy, tangy, smoky, and sweet to flavor the seared venison steaks.

Ingredients

  • For the sauce:
  • ¼ cup Gochujang Korean Chili Paste

  • ¼ cup soy sauce

  • 2 Tbsp sesame oil

  • 1 Tbsp rice vinegar

  • 1 Tbsp Honey

  • For the dish:
  • 1 lbs of venison backstrap steaks, sliced

  • 1 large head of broccoli, cut and blanched

  • 2 green onions sliced, keep white parts

  • 2 garlic cloves, minced

  • For plating
  • 1 lbs cooked soba noodles

  • 2 Sliced green onions, keep green parts

  • sesame seeds for garnish

Preparation

  • Combine all sauce ingredients in a large bowl and set aside
  • Place sliced steak in another bowl and coat with ¼ cup of the sauce.
  • Bring a skillet to medium high heat and add oil. 
  • Once the oil comes to heat, add the garlic, green onion whites, and the broccoli. Stir while cooking for 2-3 minutes. Remove from heat and place in the large bowl of sauce. Coat well with the sauce.
  • Using the same hot pan, sear each side of the steak slices and then add them to the large sauce bowl. Fully coat the meat and broccoli. 
  • Serve atop soba noodles garnished with sliced green onions and sesame seeds. 

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