Recipe by The Bison Council
"Thinly sliced bison ribeye steaks and veggies are stir fried, mixed with an Asian-inspired ginger sauce, and served with hot brown rice."
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2 (9 ounce)
bison ribeye steaks
1 1/4 cups
reduced-sodium beef broth
grated fresh ginger
crushed red pepper, or to taste
chopped red or green bell pepper
sliced fresh mushrooms
1 (8 ounce) can
bamboo shoots, drained
Hot cooked brown rice
Crushed red pepper
Toasted sesame seeds
Quick, delicious and healthy meal the whole family enjoyed. Only change I made was omit the bamboo shoots (I don't care for them) and add about 1/2 cup diced red onion along with the other vegetables, then topped with green onion. Even if you think you don't like bison, you will love it in this recipe!
I made a few minor changes to use what I had on hand (1/2 tsp powdered ginger in place of fresh, 1 can drained mushrooms in place of fresh, 1 cup frozen broccoli in place of fresh). I omitted the bamboo shoots. I used stir fry sauce instead of teriyaki sauce. This recipe was awesome!! The amount of sauce was perfect for the veggies / meat, and the bison was absolutely delicious in this recipe. Tender, great texture, and wonderful flavor. I am looking forward to making this again soon!! I did add a little salt and pepper to the meat while it was cooking as well - not sure if it really affected the flavor or not.
The sauce is really good. I recommend using salt and pepper on the veges and the meat before cooking. The bison is tender and low in fat and calories which makes it a nice alternative to beef, but I have to admit I did miss the beef flavoring a bit in this recipe. The bison is not as flavorful and even tasted slightly gamey for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Sizzling Bison Steak Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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