ELK STIR FRY
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Source:
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North American Hunting
Club
"Wild Game Cookbook" p.104, T. Ruby, Wendall, ID |
Prep Time:
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20 minutes
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Ingredients |
Utensils |
| 1 1/2 pounds elk round steak,
thinly sliced |
Skillet with cover |
| 1/2 teaspoon salt |
Mixing bowl |
| 2 tablespoons vegetable oil |
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| 1 onion, cut into 1 inch pieces |
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| 1 beef bouillon cube |
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| 1 cup hot water |
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| 1 clove garlic, minced |
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| 2 green bell peppers, cut into 1
inch pieces |
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| 2 tablespoons cornstarch |
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| 1/4 cup cold water |
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| 3 tablespoons soy sauce |
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| 2 tomatoes peeled and cut into
1/8's |
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| 3
to 4 cups hot cooked rice |
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Directions
Dissolve bouillon cube in 1 cup of water
Sprinkle meat with salt
Heat oil in skillet, brown meat
Add onion, broth and garlic
Simmer, covered, until meat is tender; about 10 minutes
Add green peppers, simmer 5 minutes
Blend cornstarch with water
Stir into mixture in skillet
Cook, stirring constantly until mixture thickens and boils
Boil and stir 1 minute
Add soy sauce and tomatoes, heat through
Serve over rice |
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