Bison Sirloin Teriyaki Stir-Fry
Bison Sirloin Teriyaki Stir-Fry
A medley of eastern flavors meets the western taste of bison in our delicious bison stir-fry. Flavored with ginger and sesame oil, the sauce is sweet and savory – and the texture is enhanced by crunchy green peppers.
- 1½ lb (4-6oz.) bison top sirloin steaks cut into 1″ long and ¼” thick strips
- ½ tsp toasted sesame oil
- 2 tbsp naturally brewed soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger root, minced
- 3 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- .5 large onion, sliced thinly
- 1 green pepper, cut into julienne
- 3 carrots, peeled and sliced into julienne
- 1/4 cup water
- 4 tbsp dark brown sugar
- 2 tbsp cornstarch
- 1½ tsp naturally fermented soy sauce
- Place the first six items into a zip lock bag, seal, and shake to evenly coat the bison strips with the ingredients for the marinade. Refrigerate overnight.
- To prepare, heat heavy-bottomed skillet on high, and heat for 3 minutes.
- Add sesame oil, and wait briefly for the oil to get hot.
- Add contents from the zip lock bag all at once, and stir-fry for about 3-4 minutes, or until bison strips are done to your liking. Remove from skillet, place on a platter, and keep warm.
- Heat the same skillet on high heat, for 3 minutes.
- Add vegetable oil, wait a minute for it to get hot, and then add onions and stir-fry until they start to brown, then add the green peppers, carrots, and toss briefly.
- Add ¼ cup water to help steam the vegetables. Stir quickly, until the water has evaporated.
- Reduce heat to medium, and combine the last 5 ingredients to make slurry, stirring well to dissolve the cornstarch.
- Add bison from warming platter to stir-fried vegetables, including all the juices from the platter.
- Increase heat to high, stirring well. Add seasoned cornstarch slurry to sauté pan, stirring often to prevent sticking. When mixture comes to a boil, turn off heat.
- Serve with rice or Asian noodles.
