One good thing about putting a moose in your freezer is the sheer amount of meat you get to use all winter long. Because of the size of the harvest, many Alaskans are constantly searching for more ways to enjoy their moose meat. If you’re looking to shake things up, this recipe will not disappoint, and is a must try for all the Chinese food lovers out there. Give our Alaskan Mongolian Moose recipe a shot!
Ingredients * makes roughly 4 servings
4 teaspoons canola or vegetable oil
1 teaspoon ginger, minced
2 tablespoons garlic, chopped (8-10 cloves)
1 cup soy sauce
1 cup water
1 1/2 cups dark brown sugar
vegetable oil, for frying (about 1.5 cups)
2 lbs moose steak
1/2 cup cornstarch
4 large green onions, sliced into one-inch lengths
1. To make the sauce: heat 4 teaspoons canola or vegetable oil in a medium sauce over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
2. Slice the moose steak into 1/4 inch bite size pieces.
3. Dip the moose pieces into the cornstarch to apply a very thin dusting to both sides. Let it sit for about 10 minutes so the cornstarch sticks.
4. While the Mongolian moose sits, heat the vegetable oil in a wok or skillet. Heat the oil over medium heat until it’s nice and hot but not smoking.
5. Add the Mongolian moose to the oil and sauté for just two minutes, or until the moose just begins to darken on the edges. Stir the meat so that it cooks evenly.
6. Remove the moose using a slotted spoon and place the meat onto paper towels. Pour the oil out of the wok or skillet.
7. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions.
8. Cook for a couple more minutes, then remove the moose and onions with tongs or a slotted spoon to a serving plate.
9. Serve the Mongolian moose over rice or noodles and enjoy!