Stir-Fried Elk Pepper Steak

When I need a quick meal, more often than not I reach for my wok. A stir-fry is fast, simple and delicious. Serve it up over rice or noodles and you have a complete meal that the entire family will enjoy.

Stir-fries like this elk pepper steak are a quick and easy way to cook any wild game.

For this one, I used an elk round steak, cut into thin strips. Any type of venison will also work. Pair it up with sliced bell pepper, some minced garlic, and two onions that you have cut into bite-sized chunks. For the sauce, simply mix in soy sauce, a bit of brown sugar for sweetness, and a splash of lime juice or rice wine vinegar for a bit of acidity to balance.

Start by placing the wok over high heat. Add about 2 tablespoons of a high-temperature oil like grapeseed, peanut, or canola. Once the oil starts to smoke, add the sliced meat, seasoning with salt and pepper. Stir-fry the meat, keeping it in constant motion until it has browned on all sides. Don’t overcook it, because it will go back into the wok later. Remove the browned elk to a warm bowl.

Stir-fry the elk until browned.

Add more oil, if needed. Add the peppers and onions, stir-frying until they start to soften but are still a little crisp when you bite into them. Add the chile flakes, ginger, and garlic, then cook another minute or two, stirring to keep the garlic from burning on the high heat.

Remove the elk and cook the onions and peppers until tender.

Return the elk to the wok and warm it back through.

Return the elk to the cooked peppers and onions.

Stir in the soy sauce, sugar, and lime juice. Add the cornstarch mixture to the wok, stirring continuously until the sauce begins to boil and thicken.

Add the sauce ingredients and cook until the sauce thickens.

Serve the stir-fry over cooked white or fried rice.