It has been a while since I posted a new recipe … busy, fun, exciting summer … but it left little time for blogging! And this one was borne out of a need for a last-minute meal based on what was in the fridge. I had stir fry on the menu, but all we had thawed was ground elk meat. In the past, these creations were referred to as Refrigerator Goulash at our house. I opted to combine that concept into a stir fry this time around. You can decide which it actually is … either way, it was super yummy and well-received!
The zucchini, green beans and some of the tomatoes were from our own garden. And the elk was from my hubby’s hunting trip last fall. So this was a VERY economical meal for us!
1-1/2 lbs lean ground elk meat
1 cup chopped white mushrooms
1 cup chopped broccoli
1/2 cup chopped tomatoes
1/2 cup chopped bell peppers, assorted colors
1 cup chopped zucchini
1 cup chopped green beans
1 cup shiritaki rice
6 tsp low-sodium soy sauce
2 tsp lime juice
1/2 tsp Mrs Dash garlic & herb seasoning
1. Cook ground elk until cooked all the way through. Remove from pan and set aside.
2. Add chopped peppers, zucchini and green beans. Saute until veggies start to soften, approximately 5 minutes. Add broccoli and continue to saute, approximately 2 more minutes. Add mushrooms and continue cooking, stirring occasionally, until mushrooms start to “shrink”, approximately 3-4 minutes. Add tomatoes, and continue to saute for another minute or two.
3. Mix soy sauce, lime juice and garlic seasoning in a separate dish. Add to veggies, stir well, and let simmer for 3-4 minutes.
4. Add (blanched) shiritaki noodles to veggie mixture (if there is not enough liquid to cover everything, add a little water). Cook for about a minute.
5. Add meat back into veggie mixture and cook until heated through.
Serve and enjoy!
Makes 3 lean & green servings. Each serving consists of:
1 leaner portion (I’d say leanest, but there is some fat added to our ground elk)
3 veggie portions