Elk and Broccoli Stir-fry – Craving Chinese food?
Your search doesn’t need to take you far from home—especially when Chinese-American cuisine continues to evolve with creative fusion dishes across the United States. Popularized during the California Gold Rush, Chinese restaurants have long served familiar takeout favorites like almond chicken, sweet-and-sour pork, and my personal favorite: beef and broccoli. This Elk and Broccoli Stir-fry builds on that classic, swapping in tender strips of elk, lightly fried and coated in a savory brown sauce, then served in a sea of vibrant green broccoli—it’s comfort food at its best.
Stir-frying is one of the quickest cooking methods, and the best cut to replace the traditional beef in this dish is a tender elk sirloin or a thick slice of elk tenderloin. Sliced thin against the grain, elk cooks quickly and stays incredibly tender—perfect for a fast, flavorful stir-fry.
One delicious variation is marinating the elk in fresh orange juice. The gentle acidity helps tenderize the meat while adding subtle citrus notes that complement the garlic, ginger, and savory sauce. Combined with crisp broccoli and aromatic ingredients, this elk and broccoli stir-fry delivers a quick, healthy Chinese-American–style meal. It’s ready in about the same time it takes to steam rice—and no delivery is required.
Best Cuts of Elk for Stir-Fry
For a quick, tender elk stir-fry, lean cuts from the hindquarter work best. Elk top round roast, bottom round roast, and elk tenderloin are ideal choices because they cook quickly and stay tender when sliced thin against the grain. These cuts absorb marinades well and make an excellent substitute for beef in classic stir-fry recipes like elk and broccoli.
Trim the elk steak and slice it into thin strips against the grain. Place the meat in a bowl, pour the orange juice over it, and marinate for 30 minutes.
Drain the marinade from the elk and set the meat aside. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, and cornstarch until smooth.
Heat the canola oil in a large frying pan over medium-high heat. Add the elk and stir-fry for 3–4 minutes, until lightly browned. Add the garlic, ginger, and broccoli, cooking for 1 minute. Stir in the green onions and soy sauce mixture, cooking and stirring continuously until the sauce thickens and everything is fully cooked, about 3–4 minutes.
Serve the elk and broccoli stir-fry hot over steamed rice.
Using Venison, Antelope, and Other Wild Game
This elk and broccoli stir-fry works just as well with venison, antelope, or other mild, lean wild game cuts. As long as the meat is sliced thin against the grain and cooked quickly, these wild proteins stay tender and absorb the savory stir-fry sauce beautifully, making this recipe an easy, flexible option for any wild game cook.
My wild game recipes are meant to inspire you to try something different, to step outside the usual routine and cook with intention. Whether you’re working with elk, venison, antelope, or another wild protein, these dishes celebrate the connection between field and fork, turning simple ingredients into meals worth remembering.
Elk and Broccoli Stir-fry
Ingredients
- 1 lb elk sirloin steak or tenderloin
- Juice of 1 orange
- 1 head broccoli, cut into small florets (about 2 cups)
- 4 green onions, sliced diagonally
- 1 garlic clove, minced
- 1 tsp fresh ginger, finely chopped
- 4 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp dark brown sugar
- 1 tsp cornstarch
- 2 tbsp canola oil
- 4 cups prepared white or brown rice
- salt, to taste
Instructions
- Trim the elk steak and slice it into thin strips against the grain. Place the meat in a bowl, pour the orange juice over it, and marinate for 30 minutes.
- Drain the marinade from the elk and set the meat aside. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, and cornstarch until smooth.
- Heat the canola oil in a large frying pan over medium-high heat. Add the elk and stir-fry for 3–4 minutes, until lightly browned. Add the garlic, ginger, and broccoli, cooking for 1 minute. Stir in the green onions and soy sauce mixture, cooking and stirring continuously until the sauce thickens and everything is fully cooked, about 3–4 minutes.
- Serve the elk and broccoli stir-fry hot over steamed rice.
Video
Notes
- Try Other Wild Game: This stir-fry works exceptionally well with venison, antelope, or even moose. Choose lean, tender cuts and slice thin against the grain for the best texture.
- Cut Matters: If using round roasts, partially freeze the meat for 20–30 minutes before slicing to achieve clean, thin strips.
- No Orange on Hand? Swap the orange juice marinade for a splash of rice vinegar or a squeeze of lemon for similar tenderizing results.
- Vegetable Swaps: Snow peas, sliced bell peppers, or bok choy make great additions or substitutions for broccoli.
More Elk & Wild Game Recipes to Try
If you enjoyed this elk and broccoli stir-fry, be sure to explore more elk and wild game recipes on NevadaFoodies. For hearty comfort food, try Hearty Elk Stew, Elk Burgundy, or Swiss Elk Steak—perfect for slow evenings and cold-weather meals. If you’re cooking with ground elk, Elk Parmesan Patties or Hearty Ground Elk Chili are reader favorites.
Looking to branch out beyond elk? Recipes like Venison Jalapeño Poppers, Antelope Meatballs, and Duck Breast with Prosciutto offer more ways to cook wild game with familiar flavors while keeping every meal exciting and intentional.