2 lbs elk steak
1/3 cup ginger root, cut into 1/8 inch thick slices
2 onions, sliced
2 cloves garlic, minced
1 teaspoon sugar
3/4 cup soy sauce
2-3 tablespoons oil
2 tablespoons cornstarch
Cut steaks across the grain, into 1/4 inch thick slices.
Layer meat, onions, garlic, and 1/4 cup ginger root in glass bowl.
Combine soy sauce and sugar. Pour over meat. Cover and refrigerate 45 minutes to 1 hour.
Heat oil and cook 5-6 slices of ginger root until browned and flavor is released into the oil. Remove and discard ginger slices.
Drain a majority of soy sauce from meat and onion marinade.
Add meat, onions, garlic, in the oil in skillet. Saute 2-3 minutes. Then sprinkle cornstarch over meat and stir. Continue cooking until completely cooked.