1 1/2 pounds elk steak
2 Tablespoons olive oil
1 medium onion, chopped
1/4 cup soy sauce
1 to 2 teaspoons garlic
1/2 teaspoon salt
1/3 teaspoon ground ginger
1 Tbsp. sugar
1/3 teaspoon pepper
16 ounces stewed tomatoes w/liquid
2 large green peppers, cut into strips
1/2 cup water
3 Tbsp. corn starch
egg noodles or rice
Cut elk steak into 3″ by 1″ strips; brown in olive oil in skillet. Transfer to a slow cooker. Combine next 8 ingredients; pour over elk steak. Cover and cook on low for 5-6 hours or until elk is tender. Add green peppers; cook for 1 hour longer. Combine water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.
