Elk Steak With Green Peppers

1 pound elk steak, trimmed

soy sauce

2 tablespoons dry cooking sherry

1 tablespoon cornstarch

1/2 teaspoon sugar

1/4 cup vegetable oil

1 medium onion, sliced

1 teaspoon ginger powder

1 large green pepper, cut into strips

2 medium kosher dill pickles, sliced

Cut steak into one eighth inch thick strips, three or four inches long. Sirloin or New York steaks are best, but round steak works well also. Combine three tablespoons soy sauce, wine, cornstarch and sugar. Marinate meat strips in a covered bowl four to six hours in the refrigerator. Longer is better, especially with less choice cuts of meat.

Heat wok or large fry pan to high temperature. Add oil and swirl in pan for a few seconds. Add meat and marinade mixture and stir until three fourths of the meat changes color (about one minute). Remove pot from heat, remove meat from pot and set aside.

Return pot to heat and brown onions and ginger powder for a few seconds. Add green pepper and pickles and stir fry for 30 seconds. Add meat mixture and stir-fry until meat is cooked.

Serve with rice.

Copyright 1998-2014 Stephen Ricciardelli