Honey Garlic Elk & Cashew Nut Stir-fry

created by Chef John's Le Grand Gourmet

Ingredients:

• 1 tsp. Sesame Oil

• 1 lb. Boneless Elk sirloin steak cut in strips

• Chef John Seasoning to taste

• 2 tsp. fresh ginger-root

• 1 garlic clove minced

• 1/4 tsp dried crushed chilies

• 8 fresh button mushrooms thinly sliced

• 1 medium sweet red pepper cut into strips

• 1 small onion cut into wedges

• 3 cups Bok Choy, sliced

• 2 tbsp. Toasted unsalted cashews

• 1 tbsp. cornstarch

• 1/4 cup Honey Garlic Ginger sauce

• Sesame seeds to garnish

Directions:

1. Pre-heat skillet or Wok on medium high for 5-8 minutes.

2. In a bowl, combine sesame oil, elk, ginger, garlic, chilies and Chef John's Seasoning.

3. Add this mixture to the skillet and sear for about 5 minutes until elk begins to brown slightly (don't overcook).

4. Add onion, red pepper, mushrooms and Bok Choy.

5. Cover with lid. Turn to medium-low for 8-10 minutes.

6. Mix cornstarch with the Honey Garlic Ginger sauce. Crack the lid and stir into the mixture. Add cashews, let cook for about 2 minutes or until the mixture has thickened and the starch is cooked.

7. Sprinkle with sesame seeds and serve over steamed rice.