Szechuan Venison steak, garlic sesame pak choi & rice noodles

Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.


  • Prep Time: 15 minutes
  • Cook time: 10 minutes
  • Serves: 4 people

Marinade ingredients

  • 200ml soy sauce
  • 50ml sesame oil
  • 1tbsp chopped ginger
  • 1 bulb of garlic
  • 1 green or red chilli
  • 4 tablespoons crushed Szechuan peppercorns

Main dish ingredients

  • 4x venison steaks
  • 2 heads pak choi
  • 1/2 tsp ginger
  • 1/2 tsp garlic
  • Sesame oil
  • Rice noodles (can be purchased pre-cooked)
  • Bunch of coriander
  • Bunch of spring onions
  • Salt and freshly ground black pepper

Dressing ingredients (optional)

  • 2 tbsp garlic
  • 2 tbsp ginger
  • 1 red chilli
  • 50ml rice wine vinegar
  • 50ml light soy sauce
  • 2 tbsp vegetable oil
  • ¼ teaspoon sesame oil
  • 1½ tbsp sugar
  • Freshly ground black pepper
  • Juice of 1 lime


  1. Marinate the venison steaks overnight in the marinade ingredients.
  2. Take the steaks out of the fridge and allow to come to room temperature. Place a heavy bottomed griddle pan on the heat and allow to get smoking hot.
  3. Wash the pak choi in cold water and drain.
  4. Cook the steaks on both sides for 2-3 minutes for rare and leave on a warm plate to rest for 6 minutes.
  5. While the steaks are resting cook the pak choi: Heat a wok or frying pan to a medium heat and add some sesame oil, add ½ teaspoon of chopped garlic and ginger. Sweat this off for a minute being careful it doesn’t burn beacause it will go bitter. Add the pak choi and cook for a further minute or until tender.
  6. Cook the noodles according to the packaging and drain. Once they have drained add salt and pepper, some sesame oil, chopped spring oinion and coriander.
  7. Put the noodles and pak choi on a plate, slice the steak and serve on top with the dressing (if using).


Thank you to The Anchor, Woodbridge for sharing this recipe with us.

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