1. Cut meat into strips ½-inch wide and 2 inches long. Add soy sauce and oil to the meat pieces and toss to coat evenly.
2. Mix the starch and flour in a sealable bag or container and add meat pieces. Toss to coat the meat evenly.
3. Using a wire rack on a cookie sheet, spread the meat pieces out in a single layer. Freeze for 45 minutes. A quick freeze will dry the meat and make it crispy when fried.
4. Heat the oil in a large Camp Chef cast-iron pan or Dutch oven. Bring oil to 375°F and add small batches of meat so they are not touching. Fry until golden brown, 2 to 3 minutes, depending on size. Continue cooking in small batches until all the meat is fried.
5. In a medium saucepan, combine all sauce ingredients and whisk them together while being brought to a boil. Reduce heat and simmer until thickened (about 3 minutes).

6. Place the cooked meat in a serving bowl and pour the sauce overtop. Toss to coat all pieces, then garnish with green onion and sesame seeds. Serve with rice.

Reference: https://www.americanhunter.org/articles/2021/2/27/recipe-crispy-orange-elk