Szechuan Elk Stir-Fry



Lime Mayonnaise:

  • 2 tablespoons soy sauce
  • 4 teaspoons dark sesame oil, divided
  • 1 1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 lb. boneless elk round steak or substitute cut into 2 1/4 inch strips
  • 1 tablespoon finely chopped fresh gingerroot
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper  flakes
  • 1 pkg. (8 oz.) fresh whole baby carrots, cut in half lengthwise
  • 1 small red pepper, cut into 1 inch  chunks
  • 1/4 lb. fresh snow pea pods
  • 2 tablespoons unsalted peanuts  (optional)


In medium mixing bowl, combine soy sauce, 2 teaspoons oil, the sugar and cornstarch. Add elk strips. Stir to coat. Set aside. In 10 inch nonstick skillet or wok, heat remaining 2 teaspoons oil over medium high heat. Add gingerroot, garlic and red pepper flakes. Cook for 30 to 45 seconds, or until garlic begins to brown, stirring constantly. Add carrots and pepper chunks. Cook for 2 to 3 minutes, or just until vegetables begin to soften, stirring constantly. Add pea pods and peanuts. Cook for 30 seconds, stirring constantly. Transfer vegetable mixture to warm platter. Set aside. To same skillet, add half of elk strips. Cook for 3 to 4 minutes, or until meat is no longer pink, stirring constantly. Remove from skillet. Repeat with remaining elk strips. Return vegetable mixture and meat to skillet. Cook for 3 to 4 minutes, or until mixture is hot and vegetables are tender crisp. Serve over hot cooked rice, if desired.


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