Elk Pad See Ew

Meat:

1. Partially thaw elk meat before cutting. Cut meat into thin slices, approximately ⅛" thick, 3" long, and ½" wide. The measurements don't need to be exact, but they should be thin enough to cook quickly and bite-sized.
2. Place strips of meat in a paper towel-lined container and refrigerate until the meat is fully thawed.
3. Combine 1 tablespoon each of dark soy sauce, cornstarch, and peanut oil in a small bowl. Pour the mixture over the meat and stir to coat the meat. Refrigerate for at least 30 minutes before cooking.

Other Prep:

1. While the meat is marinating, prepare the sauce and other ingredients.
2. Prepare the rice noodles according to package directions. Most wide rice noodles require soaking before cooking. Soak the noodles according to the directions and boil them just a few minutes before you need them (when the vegetables or are cooking).
3. Remove the leaves from the broccolini and set aside.
4. Cut the tops off of the broccolini and cut into bite-sized pieces. Add the tops to the leaves.
5. Cut the broccolini stems into 2-3" pieces. Keep the stems and leaves/tops separated.
6. Combine all sauce ingredients (oyster sauce, dark soy sauce, fish sauce, rice vinegar, and brown sugar) in a medium bowl and set aside until ready to use.

Cooking:

1. Bring a large pot of water to a boil.
2. Heat an electric skillet on high heat.
3. Add 1 tablespoon of peanut oil and swirl to coat the pan. Add the strips of meat in a single layer and cook for 2-3 minutes, or until the meat is browned.
4. Flip the meat and cook for an additional 1-2 minutes, or until the meat is cooked through. Remove the cooked meat to a bowl.
5. Wipe out the skillet by wetting a paper towel and pushing it around the skillet with a spatula.
6. After the noodles are done soaking, cook them according to the package directions while you follow the instructions below. Once the noodles are done cooking, drain and rinse them in cold water to stop them from cooking further.
7. Add 1 tablespoon of oil to the pan and swirl to coat the pan. Add minced garlic to the pan and cook for 1 minute, stirring frequently to make sure it doesn't burn.
8. Add the broccolini stems to the pan and cook for 1 minute, stirring frequently.
9. Add the broccolini tops and leaves to the pan and cook for 2-3 minutes, or until it is crisp tender. Add the broccolini to the bowl with the cooked meat.
10. Add 1 tablespoon of oil to the pan and swirl to coat the pan. Add the eggs to the pan and cook for 1-2 minutes, or until the eggs are cooked through. Chop up the eggs with a spatula and add them to the bowl with the meat and broccolini.
11. Add 2 tablespoons of oil to the pan and swirl to coat the pan. Add the cooked noodles and sauce. Stir and bring the sauce to a simmer. Cook for 2-3 minutes, or until the sauce is starting to caramelize on the noodles. There should be a small amount of sauce left in the pan to coat the remaining ingredients.
12. Add the meat, broccolini, and eggs back to the pan. Stir to combine. Cook for an additional 1-2 minutes, or until all the ingredients are heated through.
13. Top with your favorite spicy condiment, if desired (I prefer chili crisp). Serve hot and enjoy!