BISON PEPPER STEAK

Start marinating the bison after lunch for this flavor-infused dish, and it’ll be ready for dinner that evening. It cooks up quickly, which makes it a tasty weeknight dinner.

• 1 tbsp canola oil for the marinade

• 1/4 cup dry wine for the marinade

• 1 tbsp reduced-sodium soy sauce for the marinade

• 2 tsp honey for the marinade

• 1 clove garlic, thinly sliced, for the marinade

• 1/4 tsp salt for the marinade

• 1/4 tsp freshly ground black pepper for the marinade

• 1½ lb bison inside round, sliced into strips 1½ inches wide and ½ inch thick for the pepper steak

• 3 tbsp canola oil for the pepper steak

• 3 garlic, thinly sliced, for the pepper steak

• 3 large green bell peppers, thinly sliced, for the pepper steak

• 2 large red bell peppers, thinly sliced, for the pepper steak

• 1 large onion, sliced into half moons (about 3 cups), for the pepper steak

• 1 cup low-sodium beef broth for the pepper steak

• ½ cup dry red wine for the pepper steak

• 3 tbsp low-sodium soy sauce for the pepper steak

• 1/4 tsp salt for the pepper steak

• ½ tsp freshly ground pepper for the pepper steak

• 1½ tsp cornstarch, dissolved in 1/4 cup cold water, for the pepper steak

1. In a medium bowl, whisk together the ingredients for the marinade until combined. Place the bison into a sealable plastic bag, pour the marinade over it and marinate in the refrigerator for at least ½ hour and up to 4 hours.

2. Remove the bison from the marinade; discard marinade. Heat 1 tablespoon of the oil in a very large (14-inch) skillet or wok over a high heat. Add half of the bison and cook until just seared and still somewhat pink, about 1 ½ minutes. Transfer the meat with its juices to a plate. Heat another tablespoon of the oil in the same pan and repeat with the remaining meat.

3. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.

4. Add the broth, wine, soy sauce, salt and ground pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, 5-7 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Stir in the bison with its juices and stir to combine and heat through. Serve over rice.