Peppered Elk Skillet Recipe -
Peppered Elk Skillet Recipe
  • READY IN 45 mins

Peppered Elk Skillet

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

Thank you for this recipe! My husband brought home some elk steak and wanted me to cook him something delish with it. This recipe was it! He LOVED it. I followed it exactly and served it over some cilantro lime rice I made. He also wants me to cook it again sometime and use beef.

Most Helpful Critical Review
Oct 21, 2011

This may reflect the talent of the chef ;) but we weren't so keen on this one. Threw in the veggies I had on hand ... it just sort of all went wrong ... I'll spare you the details!


10 Ratings

Sep 30, 2008

A Great one for hunting cmap! Just got to make sure to not over cook the meat and its a big hit.

Jan 19, 2010

Very much enjoyed this recipe. We made a few slight variations based on ingredients we had available in the house. Will definately make again..

Mar 23, 2012

Wow! This is so easy and delicious. I followed the recipe almost exactly except: I used 3 tablespoons of cornstarch as we like a thick stir fry, 3 tablespoons of soy sauce for more flavor and substituted vegetable broth for the beef broth. I also sauteed the mushrooms with the green peppers and onions. I assume that they were added later in the recipe as they were already prepared or canned. We served this over rice and it was so tasty! Thanks KACharles for a great recipe.

Oct 13, 2009

Of the veggies all I had was canned corn. I thought the extra cornstarcy-sauciness was weird. But my husband seemed to really like it.

Jan 25, 2011

Just made this and it was super yummy! We just used veggies we had on hand which were peas, carrots, onion, broccoli, water chestnuts and bell peppers. We also used water and beef bouillon for the broth. We followed the recipe pretty exactly from there. It was one of the best stir fry dishes I've ever tasted at home!! I would definitely recommend it!

Mar 09, 2015

Turned out great! only thing I omitted was the corn because I didn't have any. The only things I changed was using a red bell pepper in place of one of the green ones, added a fresh, chopped roma tomato instead of canned and added a few more dashes of soy sauce. The family was as pleased with the results as I was so it gets 5 stars from me!


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 669 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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