High Plains Bison.com

Ingredients:

• 1½ lbs. (4-6oz.) High Plains Bison Top Sirloin steaks
• cut into 1" long and ¼" thick strips
• ½ teaspoon toasted sesame oil
• 2 tablespoons naturally brewed soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger root, minced
• 3 tablespoons toasted sesame oil
• 1 tablespoon vegetable oil
• ½ large onion, sliced thinly
• 1 green pepper, cut into julienne
• 3 carrots, peeled and sliced into julienne
• ¼ cup water
• ⅔ cup water
• 4 tablespoons dark brown sugar
• 2 tablespoons cornstarch
• 1½ teaspoons naturally fermented soy sauce

Cooking Instructions:

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 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 and place on platter and keep warm.

Heat the same skillet on high heat for 3 minutes.

5. 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 add carrots, toss briefly.

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

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

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

9. 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.