Elk Skirt Steak Stir-fry

This is a fast and easy recipe that will help you turn a simple elk steak into a full and hearty meal. It will cost you hardly anything if you've already got the main ingredient (elk), and you probably already have the other ingredients in your kitchen anyway. The simple individual flavors will combine to become somewhat more complex and much more interesting.

Ingredients:

1-2 pounds of Elk Skirt Steak

One tablespoon of cooking oil (I prefer coconut oil for its superior taste and health benefits)

3 cups water

1 half large green bell pepper

1 half large red bell pepper

1 half small Yellow Onion

Spices: Basil, Thyme, Rosemary, Oregano, Salt & Pepper

Directions:

1. In a large castiron skillet, broil Elk meat in the oven for 12-15 minutes - until outside is looking cooked while the inside of the meat is still rare.

2. Remove skillet from oven and turn oven off.

3. Pour cooking oil into bottom of the skillet (NOT onto the elk meat). Use the steak to grease the bottom of the skillet in oil, pushing the steak through the oil and around the skillet using a fork.

4. Place skillet on stove on medium heat, or just below while cutting the steak into small pieces; about half the size of bite-size. You can cut the meat right in the skillet.

5. Pour two cups of water into the skillet with the meat, turn heat up to medium-high and cover with lid (A dinner plate will work if there is no lid. Don't worry if it doesn't fit over the whole skillet and has to rest on top of the food; as long as it's close it will serve its purpose). Make note of the time; meat will finish cooking in about 20 minutes.

*Note* From this point on, it is very important to monitor the water level in the skillet; if it runs out your recipe will be ruined VERY quickly. Keep an eye on the water level and add the third cup of water when it becomes necessary.

6. While meat is cooking, chop your red and green pepper on a cutting board. Uncover the skillet and dump the peppers in. Stir and cover.

7. Chop the half onion on the cutting board, add it to the skillet, stir. At this time, add any and all seasonings you plan to use. Stir well, and recover.

8. When the meat has cooked under a lid on medium high for 20 minutes AND the peppers have been in the mix for at least 10 minutes, the meal is sufficiently cooked. I like to boil the water down until there is just a little left, because the less water there is the more concentrated the flavor becomes and the 'water' (now more of a pseudo-gravy) itself becomes quite flavorful.

9. When the meal has cooked to your preference, remove from heat and let cool for five minutes. Serve. (You can shred cheddar cheese on top of the plate/bowl at serving time; but this is optional).

Recipe Serves 2-3 people.

Learn more about this author, Matthew Tyler Funk.
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