Beef / Pork

Thai Chili Elk is for Dinner.

Thai Chili Elk takes several minutes to prepare.

Thai Chili Elk takes several minutes to cook.

Thai Chili Elk makes 6 servings.

The ingredients for Thai Chili Elk are:

Marinade:
3/4 tsp. ground coriander
1/8 tsp. white pepper
2 tsp. brown sugar
1 T. fish sauce
1.5 lbs elk steaks, trimmed and cut into 1/4 in strips (or substitute with beef flank steak)

Sauce:
2 T. fish sauce
2 T. rice vinegar or 1 T. rice vinegar + 1 T. lime juice
2 T. water
1 T. brown sugar
1 T. Asian chili paste (or sub red pepper flakes)
3 - 4 cloves of garlic. minced or pressed

3 T. vegetable oil
3 - 4 jalapenos/serranos, ribs and seeds removed, cut crosswise into 1/8 in pieces
3 medium scallions, halved lengthwise and roughly chopped into 1/2" lengths
1 c. Thai basil leaves
1/3 c. roughly chopped peanuts
Lime wedges for serving

Here is how you make Thai Chili Elk:

First trim the elk steak. There is usually a bit of silverskin along the outside of the steak that will need to be trimmed away. Cut out any gristle in the steak. Then cut the meat against the grain into 1/4 in strips (par-freeze for 10-15 minutes if it's difficult to cut). Sprinkle the coriander, white pepper, brown sugar, and fish sauce over the elk and toss to combine, and let it sit for 15 minutes. Meanwhile, remove the ribs and seeds from the peppers and cut crosswise into 1/4 inch pieces and roughly chop the scallions.Mix fish sauce, rice vinegar, water, brown sugar, and chili flakes in a small bowl. Heat 2 tsp of vegetable oil in a nonstick skillet or wok over high heat. Add a third of the meat and quickly distribute the strips in an even layer in the skillet. Cook until the elk is browned on the first side, about 2 minutes, without stirring then flip the pieces to the second side and cook until browned, about 30 seconds to a minute. Transfer the elk to a bowl. Add 2 more teaspoons of oil to the skillet and repeat the browning process twice more to cook the rest of the elk.After the meat is all cooked, reduce the heat to medium, and add 2 more teaspoons of oil to the skillet. Add the peppers and shallots and cook, stirring frequently until they begin to soften, about 3 - 4 minutes. Add the garlic and cook until fragrant, about 10 - 15 seconds. Add the sauce to the skillet and increase the heat to medium high until the sauce is thickened. Add the beef and any juices back to the skillet and toss in the sauce. Take off the heat and stir in the Thai basil leaves. Serve over steamed rice with chopped peanuts on top and lime wedges on the side.Number of Servings: 6

The nutritional information for Thai Chili Elk is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 236.7

• Total Fat: 5.3 g
• Cholesterol: 82.5 mg
• Sodium: 848.2 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.6 g
• Protein: 36.7 g

Thai Chili Elk is Asian cuisine.