Crunchy veggies, tender moose meat and a simple stir-fry sauce are combined for one super easy and incredibly delicious stir-fry recipe! This moose stir-fry is such a great way to mix up your dinner routine and is so good served over fluffy rice.
I love a good stir-fry recipe. Ground beef stir fry and kohlrabi stir-fry happen quite often in our home. Not only do stir-fries taste super fresh and yummy, they’re easy to prepare … and who doesn’t love that? Weekdays are busy, but that doesn’t mean I want to compromise on what I’m eating (I just love food too darn much).
When I’m lucky enough to have moose meat on hand (such a treat), I try to use it in a variety of ways. It’s quite versatile like that, which I love.
This moose stir-fry is a great way to use leftover moose roast. There’s just a little bit of prep work and cook time, and dinner can be on the table in well under 30 minutes. Can’t beat that!
How To Make Moose Stir-Fry
Here’s an overview of how to make moose stir-fry (refer to the recipe card below for the full details):
- Make your stir-fry sauce by combining soy sauce, broth, chili paste, rice wine vinegar, brown sugar and sesame oil and whisk until well combined, then whisk in the cornstarch. Set aside while you get the stir-fry on the go.
- Grease your wok all over with vegetable oil, then heat some more vegetable oil in it. Cook the veggies until they’re nice and tender-crisp.
- Add the cooked moose meat and stir-fry sauce to the veggies and cook until the moose is heated through and the sauce has reduced/thickened.
- Serve as is or with some cooked rice or noodles.
What Can I Use Instead of Moose?
If you can’t get access to moose meat (or simply don’t have on hand), you can easily substitute with some leftover beef roast. Just keep in mind that moose is a tad leaner and a little more gamey in taste than beef.
Aside from yellow onion and garlic, I used bell pepper, celery, mushrooms and snow peas in this moose stir-fry (I particularly love the crunch and colour that the snow peas add). If you don’t have those veggies, you can substitute with other varieties. For example, broccoli, carrots, and cabbage are all delicious options.
In general, not including the onion and garlic, you want approximately 3 to 4 cups of veggies.
Tips for Making Stir-Fry
- As mentioned, this moose stir-fry recipe (like most stir fries) comes together fast. Have all your ingredients, including your stir-fry sauce, prepped and ready to go before you start cooking.
- No salt is added to this stir-fry (the soy sauce is salty enough, in my opinion). However, if you want to add any to taste, go for it.
- Though a little chili paste is used in the stir-fry sauce, this recipe is not spicy (well, to me anyway). If you want to add a little spice, feel free to mix in some minced or sliced chili peppers, Sriracha or your favourite hot sauce.
- I love to use a wok to make stir-fry, but if you don’t have one, a large frying pan or sauté pan is a great substitute.
More Yummy Moose Recipes
If you make this moose stir-fry recipe, be sure to leave a comment below!
- ½ cup low-sodium soy sauce
- 2 tablespoons beef broth, or cold water
- 1 tablespoon chili paste, like Sambal Oelek
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1.5 tablespoons vegetable oil, plus a little more to grease the wok
- 1 yellow onion, peeled and thinly sliced
- 5 cloves garlic, thinly sliced
- 1 small bell pepper, cut into thin strips (whatever colour you prefer)
- 1 large rib celery, thinly sliced
- 1 cup sliced baby bella mushrooms, or white button mushrooms
- 1 cup snow peas
- ¾ pound cooked moose meat, chopped into bite-sized pieces (about 3 cups)
- Thinly sliced green onion, garnish to taste
- Sesame seeds, garnish to taste
For Serving (optional)
- Cooked rice or noodles
- In a small measuring cup or mixing bowl, combine the soy sauce, beef broth, chili paste, rice wine vinegar, brown sugar and sesame oil and whisk until well combined, then whisk in the cornstarch. Set aside.
- Dab some paper towels with a little vegetable oil (about a teaspoon or so) and rub it all over the inside of your wok to grease.
- Then add 1.5 tablespoons of vegetable oil to the wok and heat over medium-high heat. Add onion, garlic, bell pepper, celery, mushrooms and snow peas. Cook, stirring often, for about 3 minutes or until the veggies are just tender-crisp.
- Give the stir-fry sauce another whisk, then add it, along with the cooked moose meat, to the veggies. Cook, stirring often, for about 2 minutes or until the moose meat has heated through and the sauce has reduced/thickened.
- Serve the stir-fry as is or over your favourite rice or noodles. Garnish with green onion and sesame seeds, if desired. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Such a beautiful and vibrant looking dish. Great to know that beef can slip in instead of the moose in case it cant’ be found. ~Valentina
David @ Spiced
Stir fry is an awesome way to use up random bits of leftovers! Now I have to admit that I don’t often (or ever) have leftover moose roast in the fridge…but if I did, it would be going into this stir fry! 🙂 This looks delicious, Dawn!