READY IN 45 mins

Peppered Elk Skillet

Read Reviews (7)

"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." — KACharles

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

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.

—Huntersmama

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Most Helpful Critical Review

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.

—Kit Gonzales

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9 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.

—CampCookie11

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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..

—Brooke Ekstrom

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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.

—Chris I.

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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!

—AndyW

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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!

—mariahjane

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Nutrition

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
766 mg
31%

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

Nutritional Information

Peppered Elk Skillet

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 258
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 1.7g 9 %
Cholesterol 52mg 17 %
Sodium 766mg 31 %
** Potassium 725mg 20 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 10.5g 42 %
Protein 25.8g 52 %
Sugars 9.9g
** Vitamin A 21 %
** Vitamin C 98 %
** Calcium 7 %
** Iron 56 %
** Thiamin 11 %
** Niacin 76 %
** Vitamin B6 15 %
** Magnesium 12 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.