- 2 pounds elk steak
- 1/3 cup peeled ginger root in 1/8"-thk slices
- 2 medium onions sliced
- 2 garlic cloves minced
- 1 teaspoon sugar
- 3/4 cup soy sauce
- 2 tablespoons vegetable oil - (to 3)
- 2 tablespoons cornstarch
Cut elk steaks, across the grain, into 1/4-inch-thick slices. Layer venison, sliced onions, garlic, and 1/4 cup ginger root in glass bowl. Combine soy sauce and sugar, and pour liquid over meat. Cover and refrigerate 45 minutes to one hour.
Heat oil and cook 5 to 6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices.
Drain the majority of soy sauce from the meat-and-onion marinade. Add meat, onions, garlic, and ginger slices to oil in skillet. Sauté 2 to 3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste.
This recipe yields 6 servings.