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.
Good but not great. Sauce wasn't quite thick enough for my taste.
Just cooked this tonight for my bf, he loved it and he's the pickiest taste ever!!! And this was easy, I'm a first time cooker!!!! Perfect for me!!!
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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