Sizzling Bison Steak Stir-Fry
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
38
Spice
54
Sweetness
60
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.25 cups
Beef Broth (reduced-sodium)1 cup
Teriyaki Sauce2 tbsps
Cornstarch1 tsp
Ginger (grated fresh)1 tbsp
Sesame Oil2 cups
Broccoli Floret1 cup
Carrot (sliced)1 cup
Mushroom (sliced fresh)Directions:
1
If desired, partially freeze bison ribeye steak for easier slicing (about 30 minutes)
2
Thinly slice bison ribeye steak across the grain into bite-size strips; set aside
3
For sauce, combine broth, teriyaki sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside
4
Heat oil over medium-high heat in a large skillet or wok
5
Cook broccoli, carrots, bell pepper, mushrooms, and bamboo shoots in hot oil for 3 to 4 minutes or until vegetables are crisp-tender
6
Remove vegetables from skillet
7
Add bison ribeye strips, half at a time, to hot skillet
8
(Add more oil if necessary)
9
Cook and stir for 2 to 3 minutes or until bison ribeye strips are slightly pink in the center
10
Push bison ribeye strips from center of skillet
11
Stir sauce
12
Add sauce to center of skillet
13
Cook and stir until thickened and bubbly
14
Return cooked vegetables to skillet; stir to coat all ingredients with sauce
15
Cook and stir for 1 to 2 minutes more or until heated through
16
Serve with rice
17
If desired, sprinkle with additional crushed red pepper and toasted sesame seeds