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

1. 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.

2. To prepare, heat a heavy-bottomed skillet on high and heat for 3 minutes.

3. Add sesame oil, and wait briefly for the oil to get hot.

4. 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.

5. Heat the same skillet on high heat for 3 minutes.

6. 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.

7. Add ¼ cup water to help steam the vegetables. Stir quickly until the water has evaporated.

8. Reduce heat to medium, and combine the last 5 ingredients to make a slurry, stirring well to dissolve the cornstarch.

9. Add bison from the warming platter to stir-fried vegetables, including all the juices from the platter.

10. Increase heat to high, stirring well. Add seasoned cornstarch slurry to sauté pan, stirring often to prevent sticking. When the mixture comes to a boil, turn off the heat.

11. Serve with rice or Asian noodles.