This Mongolian Beef is fast, delicious and will rival your favorite take-out! This delicious recipe uses elk meat instead of the traditional beef.
I strive to put great food on the table every night. In our busy household, this is often challenging. I need quick meals that I can pull together at the last minute and that everyone will love.
Mongolian Beef is a winner in our house. It's fast, easy and delicious!
Full disclosure....this is Mongolian Beef, but I didn't actually use beef! I used elk meat! Beef or Elk Meat, it doesn't really matter. Either meat works perfectly in this dish.
We eat a lot of wild game. I often just substitute elk or venison in a recipe. When I first met Rod, I had no idea what to do with a freezer full of wild game meat. I've learned what cuts are tender and how to substitute different meats. More often than not, I use wild game in recipes like in these meatballs. Please use what works for you.
Another favorite take-out recipe to make at home is this Orange Chicken.
More recipes using wild game
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Mongolian Beef
Ingredients
- 2 pounds beef or elk (cut into thin strips)
- ¼ cup corn starch
- 2 Tablespoons Olive Oil
- ¼ cup soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 1 Tablespoon garlic (minced)
- 1 teaspoon ground ginger
- 4 whole green onions (cut into 2 inch pieces)
- 1 Tablespoon sesame seeds
Instructions
- Dredge meat in corn starch so all areas of meat are covered.
- In a bowl combine soy, brown sugar, water, garlic and ginger. Set aside.
- Heat olive oil in a large saute pan. Add meat and cook through.
- Add soy mixture to pan. Cook over medium heat until mixture thickens, 3-5 minutes.
- Add chopped green onions. Continue cooking for one minute.
- Remove from heat. Serve over rice.
- Sprinkle with sesame seeds.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Lorna Maples says
I'm so excited to find your web site. I do potlucks once a month. Have been given some Elk I wasn't sure how to use. Thanks for all the recipes. let you know.
Kathy says
Hi Lorna,
So glad you're here! I hope you enjoy the recipes! Keep me posted as to whaat you think!
Kathy 🙂
Lorna Maples says
Kathy, last night was our potluck. I used a 2.5-3# Elk Roast. Sliced thin and only marinated for about 6 hrs. Cook in small patches to get a nice crust on each side, still med rare. I made a veg lo mein as a side. We had 15 people including a few children, attend the pot luck. It was such a big hit and gone before you could blink. This is definitely a dish to repeat. I"m so glad you include wild game and fowl. A 5 star for sure. Lorna
Mandy says
Made this last night & it was Delicious! I left out the sesame seeds & did use more cornstarch.
Kathy says
Thanks so much! Glad you enjoyed it! 🙂