1 to 1 1/4 lb elk sirloin, strip loin or rib-eye steak, sliced thinly
1 tbsp corn starch
2 tbsp water
2 tbsp canola oil
6 green onions, split and cut into short strips (prepare in advance to cooking)
A raw steak is sliced thinly most easily when it is par-thawed, or just ever so slightly frozen.
Add steak slices to marinade. Toss well to coat.
Set aside to marinate at room temperature for 20 to 30 minutes.
To cook, first blend corn starch and water together in a small bowl and set aside.
Put the canola oil in a wok or frying pan and place over high heat. Just as the oil begins to smoke, add elk steak slices and marinade.
Stir constantly until meat is completely brown, usually 1 or 2 minutes.
Immediately add the sauce and half of the corn starch water blend.
Continue stirring and cooking over high heat until just slightly thickened. This will take less than a minute.
If additional thickening is required add the remaining corn starch water blend and continue to cook for about another minute.
Remove from heat.
Sprinkle in green onions, toss to combine. Serve immediately with rice.