Sizzling Bison Steak Stir-Fry

You know a meal is good when you realize as you sit down to eat that you forgot to take a picture, but think to yourself "no problem, I'll use what's left to take a picture before I put leftovers in the refrigerator".  Then it's the end of the meal and the bowl that once contained the main dish is completely empty!!

I had to tweak a few things as I went to make use of what I had - I was out of beef broth, so I used veggie broth with beef bouillon, used powdered ginger in place of fresh, frozen broccoli in place of fresh, and the original recipe calls for teriyaki sauce but I used stir-fry sauce. Otherwise I pretty much stuck to the recipe and it came out really, really good. We all really enjoyed this and loved the flavor and texture of the bison ribeye steaks in this meal. What a fantastic protein! It is lean, flavorful, and we didn't find it to be gamey at all. It was just tender and really tasty.

The only preparation thing I did differently was to stir fry my peppers and carrots for nearly 10 minutes, instead of the recommended 3, since we like our peppers soft and not crisp. We also omitted the bamboo shoots.

Sizzling Bison Steak Stir-Fry by The Bison Council on AllRecipes

2 (9 ounce) bison ribeye steaks
1 1/4 cups reduced-sodium beef broth
1/2 cup stir-fry sauce
2 tablespoons cornstarch
1 teaspoon grated fresh ginger (or 1/2 tsp powdered ginger)
1/4 teaspoon crushed red pepper, or to taste
1 tablespoon sesame oil (more as needed)
2 cups broccoli florets (fresh or frozen)
1 cup sliced carrots (3-4 medium)
1green bell pepper, sliced into long strips
1 cup sliced fresh mushrooms
1 (8 ounce) can bamboo shoots, drained (optional)
Hot cooked brown rice
Crushed red pepper (optional)
Toasted sesame seeds (optional)

  1. If desired, partially freeze bison ribeye steak for easier slicing (about 30 minutes). Thinly slice bison ribeye steak across the grain into bite-size strips; set aside.
  2. For sauce, combine broth, stir-fry sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside.
  3. Heat oil over medium-high heat in a large skillet or wok. Cook broccoli, carrots, bell pepper, mushrooms, and bamboo shoots in hot oil for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
  4. Add bison ribeye strips, half at a time, to hot skillet. (Add more oil if necessary). Cook and stir for 2 to 3 minutes or until bison ribeye strips are slightly pink in the center. Push bison ribeye strips from center of skillet. Stir sauce. Add sauce to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional crushed red pepper and toasted sesame seeds.


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