"Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings." — The Bison Council
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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)
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!!!
Well I found out that I do not like peanut sauce. Surprised me really but there ya go. I did think the sauce needed more heat. I shared this with my mom, aunt and cousin. They all thought it was good so I'm overruled with the peanut sauce. Although I will say I had to make jmy own peanut sauce so maybe that had something to do with it? The bison was delicious, I did add some sesame oil to the meat.
Peanut sauce was not available in my small town. I had to make some using a recipe from this site. My boyfriend had 2 huge servings (I'm guessing he enjoyed it. LOL) My son gobbled his down as well. I on the other hand, didn't care for it. The bison was delicious though!! I think I had trouble accepting the peanut sauce (purchased may have been tastier). Once I added sriracha (love that stuff) and even a bit of sweet and sour *gasp*, then I enjoyed it more. I personally would've enjoyed the dish more minus the peanut sauce, but I was the minority. Majority rules and my guys really liked it! :) For my first bison tasting experience, I will definitely be cooking with it again!
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