Sizzling Bison Steak Stir-Fry

Sizzling Bison Steak Stir-Fry

5

"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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Ingredients

1 h servings 370 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1492 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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, teriyaki 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.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

5

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 vege...

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 th...

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, b...