Stir-Fried Elk Bowl With Quinoa

This marinade adds tons of flavor and helps tenderize the elk at the same time

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
4-6
serves
Easy
difficulty

This quick and easy meal is perfect for dinner, with a few leftovers that make a great lunch the next day. The secret to super tender bites of elk is the marinade. Not only does this marinade add a lot of flavor, but it includes kiwi fruit, which contains an enzyme called actinidin, which tenderizes meat in a short time.

Kiwi both adds sweetness to the marinade and helps to tenderize the meat.

This marinade isn’t just for elk; it works well with any red meat. I usually leave the meat marinating between 4 and 8 hours. If you go much more than 12 hours, the marinade can break down the meat too far, leaving it soft and mushy. I make the marinade in a food processor to fully incorporate the ingredients. Reserve a half cup of the marinade to use as a sauce in the finished dish.

Serve the elk over quinoa or rice for a complete meal in one bowl.

(Prep your meals Realtree style: Realtree 15x10" Bamboo Cutting Board & Serving Tray)

We like to eat this one with quinoa, but brown rice also works well. Cook this dish in a wok, a large skillet, or, my favorite, on an outdoor propane griddle. 

A Blackstone griddle is perfect for cooking this recipe.

Ingredients

2 pounds elk backstrap, sliced thinly across the grain

8 ounces mushrooms, sliced

2 medium carrots, julienned

3 cups baby spinach

2 cans bamboo shoots, drained

2 tablespoons gochujang paste

3 cups quinoa, cooked

Sesame seeds and sliced green onion for garnish

 

Marinade

1/2 cup soy sauce

1/4 cup mirin or rice wine vinegar

2 tablespoons honey

2 tablespoons sesame oil

​1 tablespoon fresh ginger

1/2 teaspoon salt

Pinch red chile pepper flakes

4 green onions, chopped

3 cloves garlic

1 kiwi, peeled

Cooking Instructions

Start by slicing the elk into thin, bite-sized strips. Always slice against the grain of the muscle for tenderness. Blend the marinade ingredients in a food processor or blender.

Slice the elk backstrap across the grain into thin strips.

Reserve 1/2 cup of the marinade to use as a cooking sauce. Place the sliced elk in a zip-style bag and pour in the remaining marinade. Refrigerate 4 to 8 hours. 

Pour part of the marinade over the meat and reserve the rest for a cooking sauce.

To cook, heat a large skillet, wok, or griddle to medium-high heat. Add the marinated meat, mushrooms, and carrots. Cook until the mushrooms and carrots are soft and the meat is just about cooked through.

Add the spinach and bamboo shoots near the end of the cooking process.

Add the spinach, bamboo shoots, reserved marinade, and gochujang paste. Continue cooking a few more minutes until the spinach has wilted. Serve over cooked quinoa and top with sesame seeds and julienned green onions.

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