I have made a lot of different things over the years with my wild game, but this recipe has to be one of my favorites. It's something that most people wouldn't make on a regular basis unless you work at an Asian restaurant or live in China, but it's tasty as all get up and I thought I'd share it with you. It's based off of an easy to make dinner book called Semi-Homemade Cooking #3, by Sandra Lee, who is not Asian, but knows how to make some quick and easy meals.
What you'll need:
- Elk or wild game steaks (I usually use 2 elk backstraps)
- Scallions or green onions
- 1 tablespoon dry sherry
- Diced, shredded, or chopped carrots
- 1/4 cup of your favorite stir fry sauce
- 1 tablespoon chili-galic sauce
Cut steaks into thin strips and add 1-2 tablespoons of oil to your skillet and heat (maybe 7 out of 10 heat) for 5-8 or so minutes. You want them to get crispy on the outside, but still juicy in the center. Heat the oil before putting steak in.
In another skillet, heat carrots until well cooked.
In carrot skillet, add the cut up white part of the green onion/scallions. Cut them into thin slices and add a touch more oil. Heat on medium or high for another minute, then add steak strips from other skillet. Heat the steak back up, then add a tablespoon of dry sherry, tablespoon of chili-garlic sauce, and 1/4 cup of stir fry sauce. Heat and mix into one skillet full of deliciousness
Add your favorite type of asian rice and top with cut up green onion and enjoy with a Cold Smoke. I also like to use an asian noodle as the base for the szechuan. A slightly cooked rice noodle works well and tastes great when mixed up with everything else.
I can't say I'm any sort of amazing chef, but this can usually be made in about 20 minutes, and will feed 3-4 people.
Enjoy!
