Recipe by The Bison Council
"Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings."
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bison skirt steak or bison ribeye steak
1 (14.5 ounce) can
vermicelli rice noodles or angel hair pasta
purchased peanut sauce
bite-size broccoli florets
carrots, cut into thin bite-size strips
sliced green onions
chopped fresh cilantro
Asian chili sauce (Sriracha sauce)
Oh my goodness, this was exactly what I was looking for. Great flavor combinations. I have used this recipe so many times because my family loves it so much. I have to make larger batches because they insist upon left-overs. I tend to add more vegetables than suggested and upon serving I add some bean sprouts and lettuce to the bowl (on top) and then sprinkle with a sweet chili sauce. This is a super recipe and very easy to make. Thanks!
The only thing that tasted good was the meat. The vegetables didn't cook much and the sauce or soup tasted revolting.
I did make a couple subsitutions based on what I had in the fridge,but that is the beauty of stir fry sort of stuff. I used chicken instead of beef, sugar snap peas for the broccoli and added mushrooms because I had some in the fridge that needed to be used up. The only flavor changer was to also add 1 tb of dark sesame oil. I just love the taste of seasame in Asian food. I did use 2 tb siracha sauce since I like spicy stuff.
I can not say enough good things about this recipe...I used sugar snap peas and shiitake mushrooms, but the Bison skirt steak was the highlight of this dish!!!
This was fantastic! I could not find Bison so I used skirt steak. I also added 1 tbsp of sesame oil, 1/4 tsp ground ginger, and cracked black peppercorn into the soy for the steak and added mushrooms with the veggies. The family love love loved it!
This dish was really good. I was unable to find bison meat but used a flank steak. Would like to try it with the bison because the steak was flavorful but a little tough. Also added daikon, Asian pickled radish, which was great with this dish. We served with homemade sushi and potstickers. Yum yum!
This was so good! I used sugar snap peas instead of broccoli and beef in lieu of bison. The veggies have a nice crisp when you follow the recipe.
We loved this recipe! Since I'm allergic to beef this was a perfect recipe for me and my family enjoyed it equally as well. I doubled the amount of broth and used chicken broth due to my allergy, and used 3 cups of water. Everyone likes a lot of broth with their soups here. I added about 3 tablespoons of soy sauce and 1 1/2 tablespoons of sesame oil to the broth to give it more flavor. It is now a rich and delicious accompaniment to the rest of the ingredients. Make sure you get a good cut of bison for this recipe. My local health foods store has a bison 'event' every three months, but otherwise just has ground or an inferior cut off steak in their frozen section. I will be sure to stock up the next time their event rolls around just for this recipe! I could eat this on a weekly basis-its that good!
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