Elk and Broccoli

You can service this over rice or noodles.  This will work for venison, caribou and moose as well.

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Elk and Broccoli

1 pound Elk roast, thinly sliced

1 TBS Fresh Ginger, grated

2 Garlic Cloves, minced

6 TBS Soy Sauce

2 TBS Rice Vinegar

3 TBS Brown Sugar

1/4 tsp of Black Pepper

1 teaspoon Korean Red Pepper, or 1/2 teaspoon red pepper flakes (regular red pepper flakes will make it spicy)

1 TBS of Sesame Seed Oil

2 TBS Canola Oil

1 pound Broccoli, cut into small florets

1 TBS Canola Oil

2 tsp Sesame Seeds

If you don't have a meat slicer you can still get very thin Slices by pulling your roast out of the freezer and letting it sit an hour and then start to slice while it is still partially frozen.

Place the meat in a sealable dish with the ginger, garlic, soy, sugar, pepper and red pepper.  Seal and let marinate over night.

Add the oil to a sauté pan and turn on to med heat.  Add Broccoli and stir so it is coated in the oil.  Add a 1/2 cup of water and cover to let steam.  Be careful when added the water as it will splatter so cover quickly.  Check and stir after 5 minutes.  Continue to cook until broccoli is almost done.  Add the remaining Canola Oil and the Elk with all the marinating sauce.  Stir constantly and cook for only a couple of minutes just until the Elk is done.  Remove from heat and top with sesame seeds.