This delicious elk stir fry recipe is loaded with fresh vegetables, tossed and stirred together in a savory sauce made with beef broth, soy sauce, sesame oil, and honey.
Fortunately, we're blessed with pounds and pounds of deer meat in the freezer from our successful 2023 hunting season. But in my household, meat is hard to come by. It is very difficult and competitive to get an elk tag in the state of California. And that rarity is probably the reason why I prefer elk meat versus deer meat. We're lucky as we have been gifted about 2 pounds of elk hamburger from a friend.
How do I describe the taste of elk meat? To me, elk meat tastes more similar to beef than deer. It's not as metallic and gamey as deer, but not quite as umami-y as regular store-bought beef. Elk meat is just simply rich, hearty, and nutty with a subtle wildness to it. I'd imagine that if you were to eat meat from a feral cow that's been living in the wild for generations, that it would taste very similar to elk meat.
I love stir fry recipes in general because I love incorporating lots of vegetables with our wild meats. Stir fry recipes are also very flexible in what type of ingredients I use. I made this recipe last night impromptu, and it turned out to be "restaurant worthy" per my husband. It was a great compliment. You can make this special dish too, just read on below.
INGREDIENTS
2 tbsp oil
1.5 - 2 lbs ground elk meat (or any ground meat you like)
1 large carrot, peeled and sliced thinly (1/4" thick)
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper (red, orange, or green), cored and chopped
1/4 of medium green cabbage head, chopped (nappa cabbage, bok choy are all great subs)
1/2 cup beef broth
1/4 cup low sodium soy sauce
1 tbsp corn or potato starch
1 tbsp honey
1 tsp sesame oil
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp dried chilli pepper flakes (optional)
1/2 tsp sesame seads (optional)
1 stalk green onion, sliced thinly
DIRECTIONS
Step 1 Heat oil in a frying pan or skillet under medium high.
Step 2 Add the ground meat, stir, and cook until no longer pink.
Step 3 Add the carrots. Stir and cook for 3 minutes.
Step 4 Add the onions and garlic until onions are transparent. Stir.
Step 5 Add the bell pepper and cabbage. Stir. Lower the heat to medium.
Step 6 Meanwhile, prep the sauce by mixing the following ingredients in a bowl: beef broth, soy sauce, corn or potato starch, honey, sesame oil, onion & garlic powder, ground black pepper & the optional dried chilli pepper flakes. Mix well.
Step 7 Add the sauce to the pan, stir constantly, and cook until sauce is thick.
Step 8 Once sauce is thick, remove pan from heat and sprinkle with the sesame seeds (optional) and green onions.
Step 9 Serve warm over a bed of steamed rice or quinoa.
Did you make this recipe? If so, please post your comments and/or pictures below.
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