Easy Elk and Cabbage Stir Fry

Name: Easy Elk and Cabbage Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6
Cuisine: Asian-inspired
Ingredients: 1 11 oz package Grandma’s wide frozen egg noodles; 1 lb elk roast, thinly sliced (or venison, beef, or pork roast) See instructions below for slicing; 5 Tbsp avocado oil, divided; 4 Tbsp dark soy sauce, divided; 1 Tbsp cornstarch; 2 Tbsp oyster sauce; 1 Tbsp sesame oil; 1 Tbsp rice vinegar; 2 Tbsp water; 2 cups yellow onion, julienned (about 1 medium onion); 10-12 green onions, cut into thirds; 4 cups savoy cabbage, sliced (about ½ medium cabbage)

Annie Weisz of Peak to Plate

Servings

4-6

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Asian-inspired

Category

Wild Game

If you’re looking for a quick, hearty wild game dinner, this elk stir fry with egg noodles is a must-try. It’s packed with bold flavors, tender elk, and crisp veggies tossed with Grandma’s wide egg noodles for a comforting, satisfying meal. It cooks in just 25 minutes, making it a perfect weeknight go-to!

The secret to this stir fry’s rich, savory taste starts with the elk meat. By partially thawing and slicing the elk roast thinly, you get tender, bite-sized pieces that soak up the marinade beautifully. A quick soak in dark soy sauce, avocado oil, and cornstarch ensures the meat stays tender while creating that irresistible caramelized edge when seared in a hot skillet.

I whip up this stir fry at least once a month for a quick and easy weeknight dinner. Grandma’s wide egg noodles are a perfect addition! Their chewy texture and homemade flavor soak up the savory sauce, pairing beautifully with the tender elk and crisp veggies. A quick rinse in cold water after boiling keeps them from overcooking and prevents sticking.

This dish is endlessly versatile too. Swap the elk for venison, beef, or pork, or throw in extra veggies like bell peppers, carrots, or snap peas for even more crunch and color.

One more reason I love this stir fry is that it freezes beautifully! Store individual portions in vacuum-sealed bags or airtight containers, then reheat on the stovetop or in the microwave for a quick, satisfying lunch.

Whether you’re a seasoned wild game cook or trying elk for the first time, this stir fry brings bold flavors and a satisfying meal to the table. (and fast too!) Serve it in bowls, top it with your favorite spicy condiment, and enjoy a satisfying, flavorful dinner!

Ingredients

1 11 oz package Grandma’s wide frozen egg noodles
1 lb elk roast, thinly sliced (or venison, beef, or pork roast) See instructions below for slicing
5 Tbsp avocado oil, divided
4 Tbsp dark soy sauce, divided
1 Tbsp cornstarch
2 Tbsp oyster sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 Tbsp water
2 cups yellow onion, julienned (about 1 medium onion)
10-12 green onions, cut into thirds
4 cups savoy cabbage, sliced (about ½ medium cabbage)

Directions

For easier slicing, partially thaw the elk roast first - it’s much simpler to cut thin slices when the meat is still mostly frozen. Aim for slices about 1 inch wide and 3 inches long. Place frozen slices in a paper towel-lined bowl or container and refrigerate until fully thawed. This helps the meat absorb the sauce better and caramelize beautifully during cooking.
Remove the paper towels from the bowl of elk meat. Drizzle 1 Tbsp avocado oil, 1 Tbsp dark soy sauce, and 1 Tbsp cornstarch over the meat. Toss to coat the meat in the sauce. Let the meat marinate for 30 minutes before cooking.
Combine 3 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, and 2 Tbsp water in a small bowl. Set aside.
Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil while you start cooking the other ingredients. Cook the noodles according to the package directions while you cook the other stir fry ingredients. Drain the noodles and rinse them in cold water before adding them to the stir fry.
Heat a large skillet over medium-high heat. Add 1 Tbsp of avocado oil to the pan and swirl to coat. Arrange meat in a single layer in the pan and cook for 2-3 minutes. Flip and cook an additional 2-3 minutes until the meat is fully cooked and browned on the outside. Remove the meat to a bowl.
Add 1 Tbsp of avocado oil to the skillet and swirl to coat. Add julienned onions to the pan and cook for 3-4 minutes, stirring occasionally.
Add green onions to the skillet and cook for 3-4 minutes, stirring occasionally. Remove all onions from the pan to a bowl.
Add 2 Tbsp avocado oil to the skillet and swirl to coat. Add sliced cabbage to the skillet and cook for 5-6 minutes, stirring occasionally.
Add the meat and onions back to the skillet. Add the cooked noodles to the skillet. Drizzle the sauce over the ingredients and stir to combine. Cook for 2-3 minutes, or until the sauce is simmering and the noodles have absorbed some of the sauce.
Serve in bowls. Top with your favorite spicy condiment, if desired. Enjoy!