Elk Stir Fry
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Ingredients:
1 to 1 1/2 lb. boneless elk loin or
substitute, cut into 2 x 1 x 1/4
inch stripes
2 tablespoons vegetable oil
1 med. red or green pepper,
cut into thin strips
1 med. onion, thinly sliced
1 1/2 cups thinly sliced celery
1 cup thinly sliced carrots
1 cup fresh broccoli flowerets
1 cup fresh pea pods
1 med. jalapeno pepper, thinly sliced
1 teaspoon sesame oil
1 teaspoon toasted sesame seed
| Marinade:
1/4 cup soy sauce
3 tablespoons cornstarch
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon white pepper
1 teaspoon five spice powder
1/2 teaspoon sesame oil
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In large mixing bowl, combine marinade ingredients. Add elk strips. Stir to coat. Cover with plastic wrap. Refrigerate 8 hours or overnight, stirring occasionally. In 12 inch nonstick skillet or wok, heat vegetable oil over med.- high heat. Add meat mixture. Cook for 8 to 10 min., or until meat is desired doneness, stirring frequently Using slotted spoon, remove meat from skillet. Cover to keep warm. Set aside. To same skillet, add remaining ingredients, except sesame seed. Cook for 3 to 5 min., or until vegetables are tender crisp, stirring frequently. Return meat to skillet. Sprinkle it with sesame seed. Serve with hot cooked rice, if desired.
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