Ingredients:
• 1 lb elk chuck (or round shoulder steak)
• 2 eggs, beaten
• ¾ cup cornstarch
• ½ cup water
• ½ cup vegetable oil
Sauce
• 2/3 cup grated carrots
• 2 tbsps chopped gren onion
• 2 tbsps fresh finely chopped ginger root
• 4 cloves garlic – chopped or minced
• 2 tbsps cooking wine – red or white
• 3 tbsps soya sauce
• 2 tbsps white vinegar
• ½ cup sugar
• Crushed chillies (optional)
Preparation:
Slice meat into narrow strips. Mix meat with beaten eggs. Dissolve cornstarch in water and mix with meat. Pour ample oil into frying pan. Heat oil to boiling hot, but not smoking. Add meat to frying pan, ¼ at a time. Separate with a fork and cook, stirring frequently for a few minutes until crisp. Remove, drain, and set aside.
In the same frying pan add carrots, green onions, ginger, and garlic, and stir-fry over high heat. Add remaining ingredients and bring to boil. Add cooked elk strips and fry while stirring until warm. Taste, and add more ginger or garlic if needed. Mix well and serve over rice noodles.
Serves three to four.