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Ginger Elk


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  • 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


Servings 6


Step 1

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.

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