Sizzling Bison Steak Stir-Fry

Sizzling Bison Steak Stir-Fry

4 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
SANDRA_92083
1

SANDRA_92083

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.

ReneePaj
1

ReneePaj

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!

NewbieChef14
0

NewbieChef14

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!!!

More Reviews

Similar Recipes

Bison Fajitas with Guacamole Salad
(6)

Bison Fajitas with Guacamole Salad

Mexican Bison Bake with Cilantro-Lime Cream
(5)

Mexican Bison Bake with Cilantro-Lime Cream

Caprese Bison Sirloin Steak with Bow Tie Pasta
(3)

Caprese Bison Sirloin Steak with Bow Tie Pasta

Greek Stuffed Bison Steak
(3)

Greek Stuffed Bison Steak

Bison Red Curry
(3)

Bison Red Curry

Risotto with Asparagus and Bison Bacon
(3)

Risotto with Asparagus and Bison Bacon

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bison Fajitas with Guacamole Salad

>

next recipe:

Bison Red Curry