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Peppered Elk Skillet Recipe

Recipe by: KAJenkins

"This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook15 m
  • Ready In45 m
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 4 servings
  • 258 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    258
    13%
  • Fat:
    8.6
    13%
  • Carbs:
    17.6
    6%
  • Protein:
    25.8
    52%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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