2 Lbs Elk Steak6 slices of Ginger Root (peeled and cut in 1/4 inch thick slices)1/3 cup Ginger Root (peeled and minced)2 medium onions (Sliced)2 cloves garlic (Minced)1 tsp. Sugar3/4 Cup Soy Sauce3 Tbsp. vegetable oil2 Tbsp. Cornstarch 

Across the grain, slice elk into thin slices and place into your Slide-Loc bag. Next, add onion, minced garlic and the minced ginger root. After combining the sugar, soy sauce and mixing all together, pour into Slide-Loc bag, seal it, shake it up and refrigerate for about an hour. Brown sliced ginger in oil to release all of its wonderful flavor. Remove pan from stove and discard the ginger slices. After draining most of the soy sauce from the meat and onion marinade, add the mixture to the oil, sauté for 2 to 3 minutes. The last step is to sprinkle the corn starch over the top of the meat and stir.