“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.” - by KACharles
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 258 cal
- 13%
- Fat
- 8.6 g
- 13%
- Carbs
- 17.6 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"Thank you for this recipe! My husband brought home some elk steak and wanted me to cook him something delish with it. This recipe was it! He LOVED it. I followed it exactly and served it over some ..." See morecilantro lime rice I made. He also wants me to cook it again sometime and use beef."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
