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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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)
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!!!
The only thing that tasted good was the meat. The vegetables didn't cook much and the sauce or soup tasted revolting.
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!
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.
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!
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make hearty chicken noodle soup in just 30 minutes.
Chef John makes pho, the spicy Vietnamese noodle soup.
See how to make a savory, 5-star chicken noodle soup.