Elk and Broccoli Stir-fry
This quick and healthy elk and broccoli stir-fry features tender elk, fresh broccoli, garlic, and ginger in a savory sauce. A Chinese-American–inspired wild game recipe that also works beautifully with venison or antelope.
Servings: 4
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.