• 4servings
  • 15minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound elk steak, cut into thin strips

  2. 1 clove minced garlic

  3. salt and pepper to taste

  4. 1 tablespoon vegetable oil

  5. 2 green bell peppers, cut into strips

  6. 1 medium onion, chopped

  7. 1 cup beef broth

  8. 1 tablespoon soy sauce

  9. 1 (14 1/2 ounce) can diced tomatoes

  10. 1 (8 ounce) package sliced mushrooms

  11. 1 (15 ounce) can baby corn, drained

  12. 1 1/2 tablespoons cornstarch

  13. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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