Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good.  Deb and I have made it several times and just recently did a video making this recipe. If it’s not already below in the recipe it will be soon.  From start to finish, this one only takes about 40 minutes. 




  • 2 lbs. boneless loin (cut into ¼ inch slabs) 
  • 1 tsp. kosher salt  
  • ½ tsp. black pepper 
  • 1 Tbsp. canola oil 
  • 5 cloves garlic (chopped fine) 
  • 2 inches fresh ginger (chopped fine) 
  • ½ cup honey 
  • 2 Tbsp. sriracha or chili garlic sauce 
  • 1 Tbsp. rice wine vinegar 


  1. In a bowl mix together honey, sriracha, and rice vinegar. 
  2. Sprinkle elk with kosher salt and black pepper. 
  3. Pour oil into a heavy pan and heat.  Add elk into the pan working in small batches not to overcrowd the pan. Brown on sides, keeping rare and transfer to a plate. Rest elk 10 min then cut into strips. 
  4. Return pan to heat and add the garlic and ginger cook about ½ min. 
  5. Raise heat and pour in sauce mixture. Reduce sauce to a thick sticky constancy. 
  6. Add elk and toss to glaze each piece.  
  7. Serve immediately over rice, with steamed broccoli.  
  8. Garnish with sliced scallions.  
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