peppered elk skillet

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound elk steak, cut into thin strips
• 1 clove minced garlic
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 green bell peppers, cut into strips
• 1 medium onion, chopped
• 1 cup beef broth
• 1 tablespoon soy sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) package sliced mushrooms
• 1 (15 ounce) can baby corn, drained
• 1 1/2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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.
• 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.