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Ingredientes
- 2 lb elk steak
- 1/3 c. peeled ginger root in 1/8"-thk slices
- 2 med onions sliced
- 2 x garlic cloves chopped
- 1 tsp sugar
- 3/4 c. soy sauce
- 2 Tbsp. vegetable oil - (to 3)
- 2 Tbsp. cornstarch
Direcciones
- Cut elk steaks, across the grain, into 1/4-inch-thick slices. Layer venison, sliced onions, garlic, and 1/4 c. ginger root in glass bowl. Combine soy sauce and sugar, and pour liquid over meat. Cover and chill 45 min to one hour.
- Heat oil and cook 5 to 6 slices of ginger root till browned and flavor is released into the oil. Remove and throw away these ginger slices.
- Drain the majority of soy sauce from the meat-and-onion marinade. Add in meat, onions, garlic, and ginger slices to oil in skillet. Saute/fry 2 to 3 min, then sprinkle cornstarch over meat and stir. Continue cooking till meat is completely cooked. Add in additional soy sauce to taste.
- This recipe yields 6 servings.
- Comments: Taste the soy sauce. Brands vary, and if the soy sauce is very salty, reduce the marinating time to 30 min. The ginger root is cut in 1/8-inch slices so which it can be easily removed before serving by those who find it too pungent. You may want to reduce the amount and dice it, or possibly keep it as is if you love the flavor as I do.
- Description: "This is my all-time favorite recipe, originally developed for extra-gamey deer. If you want a fool proof recipe, this is it, simply because of the potent flavorings."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 41 | 47% |
| Total Fat 4.62g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 1799mg | 75% |
| Potassium 142mg | 4% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.73g | 2% |
| Protein 2.52g | 4% |
