This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound elk steak, cut into thin strips
- 1 clove minced garlic
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 2 green bell peppers, cut into strips
- 1 medium onion, chopped
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) package sliced mushrooms
- 1 (15 ounce) can baby corn, drained
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Directions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
- Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.