Mongolian Backstrap

This isn’t your traditional Mongolian beef, which you might order from Chinese takeout. For starters, we are using venison, not coating in flour or cornstarch, and the flavor profile of spices and sauce varies slightly from standard Mongolian dishes. Additionally, you can garnish with freshly minced cilantro or scallions (either works, but scallions and sesame seeds are more traditional).

A note on