Venison and Broccoli

4.83 from 17 votes
Jump to Recipe

As an Amazon Associate I earn from qualifying purchases.

venison and broccoli on a Chinese plate
Photo by Holly A. Heyser

Venison and broccoli is yet another Chinese takeout classic that I’ve adapted to wild ingredients.

Everyone’s eaten beef and broccoli at a cheapy Chinese place: It’s often the healthiest thing on the menu, with lots of steamed and briefly stir fried broccoli florets, a light sauce and lean meat. The difference between using beef and venison of any kind — I used elk here, but deer or moose or antelope would be fine — is minimal.

I have to admit, this is not as aggressive in flavor as, say, my kung pao venison or my Chinese venison with cumin. But it’s very easy to make and is great when you want to eat Chinese with some good vegetables. I like making this on a weeknight, when I am in full workout mode.

There are many, many versions of beef and broccoli. This one is inspired by a great little cookbook I stumbled across called Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More, written by a friend of a friend. I love this book, because it walks you through a lot of really homey, comforting Chinese dishes, some familiar, some not so much. I definitely plan on making dumplings from this book soon.

Author Hsiao-Ching Chou does an interesting riff off the normal velveting process you use with meat in Chinese food; if you’re not familiar with the process, it’s what makes the meat in Chinese food taste the way it does. I go into it in detail in my recipe for venison stir fry.

She doesn’t do the pre-frying step, where you deep-fry marinated meat in either cool-ish oil or hot, then drain most of the oil, then proceed with the stir fry. Chou’s method is easier, and I repeat that here.

I used elk flank steak here, but any meat free of sinew will do. You need to slice the meat reasonably thin and against the grain to get the restaurant effect.

As for the broccoli, you can use store-bought broccoli, Chinese broccoli, broccoli raab, broccolini, or the “broccoli” florets of wild mustard, which I like a lot.

venison and broccoli on Chinese plate
4.83 from 17 votes

Chinese Venison and Broccoli

This is a classic Chinese takeout version of beef and broccoli, done with venison of some sort; deer, elk, antelope, etc. all work well here. Choose backstrap, flank, skirt or some other cut that is free of sinew. Pretty much everything in the ingredients is available at a decent supermarket, so this is easy to make. 
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 3/4 pound venison, sliced thin against the grain
  • 3 tablespoons soy sauce
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons Chinese Shaoxing wine or dry sherry
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons corn, potato or tapioca starch
  • 3 tablespoons lard, peanut or other vegetable oil
  • 2 heaping cups broccoli florets, boiled 2 minutes and drained
  • 2 teaspoons hoisin sauce
  • Sesame oil, for drizzling


  • Put the sliced venison in a bowl and mix in the ginger, cooking wine, garlic, and 1 1/2 tablespoons of soy sauce. Make sure all the meat has some of this good stuff on it. Now sprinkle over the cornstarch and mix again very well. Let this sit as little as 10 minutes, or as long as an hour or two in the fridge. 
  • When you're ready, heat your wok or heavy saute pan over the highest heat on the hottest burner until it's good and hot. Add the lard or peanut oil and the moment it begins to smoke, add in all the venison. Spread the venison out in the pan in one layer if possible, and let it sit for 30 seconds. 
  • Now stir fry the venison for 2 minutes, moving the meat constantly. Add all the remaining ingredients except the sesame oil, plus about 3 tablespoons of water. Stir fry 1 to 2 minutes more, until the sauce has thickened a bit. 
  • Turn off the heat and drizzle the sesame oil over everything. Serve at once with steamed rice. 


Calories: 221kcal | Carbohydrates: 5g | Protein: 21g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 831mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

You May Also Like

Wild Rice Hotdish

Can you get any more Minnesota than wild rice hotdish? Pretty sure you can’t. This easy comfort food casserole is a hat tip to the North Star State, and can be made “wilder” with venison and wild mushrooms.

Venison Enchiladas

Classic venison enchiladas are easy to make, delicious and make for fantastic leftovers. What’s more, you have plenty of filling options.

Corned Beef Casserole

Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it’s a winner.

Sauerkraut Casserole

An easy-to-make casserole or hotdish, sauerkraut casserole is basically German lasagna: Sauerkraut, venison or beef, noodles and cheese. What’s not to love?

About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

4.83 from 17 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Quick, yummy. Delicious for a quick bite. I prefer the longer stir fry method but this one is great for a week night when time is in short supply.

  2. Super simple, and he’s right…it IS just like the take out everyone loves. Great dish to serve those guests that don’t like “deer meat”…it’ll change their minds.

  3. This recipe is great. I’ve made it a few times whenever I start craving Chinese take out. Makes me want to explore Asian cooking more. Thanks for the great recipe Hank.

  4. So when exactly does the hoisin sauce get added? Is it part of “the remaining ingredients “ which would be with the broccoli but not the sesame oil but maybe the 3 tablespoons of water with the last 1 1/2 tablespoons of soy sauce.

  5. I made this tonight (with fresh noodles) & added some smoked garlic & chilli paste and a tablespoon of minced, preserved makrut lime. Mmmmm! Thanks so very much.

  6. Todd,
    You’ll actually get more sesame flavor from the sesame oil, ( a little goes a long way),the seeds are more of a textural component.

  7. Hi Hank!

    Might I suggest “rapeseed oil” in place of the lard or vegetable oil. It works great at high heat and has great flavor for Chinese dishes…give it a shot!

  8. Hi, Hank!! We have some antelope in the freezer we’d like to make into a tasty dish. This certainly looks tasty and I’m learning a lot from you. My forte is Italian food. I was hoping to get some wild turkey this year but our son the hunter didn’t have a chance.

  9. Hank, I hate being “that guy” and could just make a guess at amounts, but the lovely photos appear to have a good amount of sesame seeds, but none in recipe. How much? Add into stir fry or at and with oil?