08 Jun Mongolian Moose Bowl
Wild. Bold. Balanced.
Mongolian Moose Bowl with Pickled Onion & Cucumbers
If you’re looking for a meal that’s packed with flavor, surprisingly easy to make, and absolutely gorgeous on the plate, this Mongolian Moose Bowl checks every box.
Ground moose is simmered in a savory-sweet sauce featuring fresh ginger, garlic, soy sauce, brown sugar, and hoisin. The result is rich, flavorful meat with just the right balance of sweetness and umami. Served over a bed of rice, it’s comfort food with a little Asian-inspired flair.
But the real star might just be the toppings.
A quick pickle of thinly sliced cucumbers and red onions adds the perfect contrast to the rich Mongolian-style moose. Bright, crisp, tangy, and colorful, these vegetables bring both texture and beauty to the bowl. Those vibrant pink onions and fresh green cucumbers make every serving look restaurant-worthy while adding a fresh bite that keeps you coming back for more.
As Alaskans, we’re fortunate to have access to wild game like moose. Not only is it delicious, but it’s also naturally lean, high in protein, and packed with nutrients like iron, zinc, and B vitamins. Moose provides a sustainable, locally harvested protein source that has nourished Alaska families for generations.
Of course, moose isn’t available everywhere. The good news is that this recipe is incredibly versatile. Ground venison is a natural substitute, but ground beef, bison, elk, turkey, or even chicken work beautifully with the Mongolian-inspired sauce. The combination of ginger, garlic, soy sauce, brown sugar, and hoisin creates so much flavor that almost any protein will shine.
Ingredients
- 1/2 Onion, finely chopped
- 2 tbsp olive oil
- 1 lb. ground moose, or your prefered ground meat
- 1/2 jalapeno, finely chopped
- 1/3 cup broth, your choice
- 1 tbsp ginger, finely grated
- 3 cloves garlic, finely chopped
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin
- 3 scallions, thinly sliced
- salt and pepper, to taste
- 1 cucumber
- 1 red onion
- 1/2 cup vinegar
- 1/2 cup water
- 1/2 tsp sugar
- 1/4 tsp salt
Instructions
- Make the pickled veggies first, as the longer they soak, the tastier they will be. Thinly slice the red onions and cucumber.
- Find a jar or container that will fit all of the slice veggies. Stuff the veggies in the container.
- Fill with the vinegar and water, 1/2 tsp sugar and 1/4 tsp salt. Adjust vinegar and water depending on how small or large your container is. The liquid should cover cucumbers and onions completely. Set aside.
- Sauté onion in olive oil on medium high heat until golden brown, approximately 10 minutes.
- Add ground meat and cook until browned.
- Add jalapeño, broth, garlic, ginger, soy sauce, brown sugar and hoisin. Mix thoroughly.
- Let simmer for 10 minutes, until liquid starts to reduce.
- If you find there is too much liquid – add a corn starch slurry to thicken sauce (1 tbsp water mixed with 2 tsp corn starch) – mix into simmering sauce and it should thicken soon.
- Taste meat/sauce mixture and season with salt and pepper, to taste.
- Add scallions.
- Serve over starch of your choice – jasmine rice or quinoa are great choices.
- Top with pickled veggies.
- If you need more of a spicy pop – add a sriracha mayo drizzle (1/2 cup mayonnaise with 2-3 tbsp sriracha whisked in)
This bowl is proof that a simple weeknight meal can still feel special. Between the savory Mongolian moose, fluffy rice, and vibrant pickled vegetables, every bite delivers the perfect mix of sweet, savory, tangy, and fresh. It’s the kind of meal that’s as beautiful to look at as it is satisfying to eat.
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