Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.

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  • Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.

  • Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

433 calories; protein 21.7g; fat 18g; cholesterol 22.5mg; sodium 1173.1mg; carbohydrates 49.8g. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2014
This was fantastic! I could not find Bison so I used skirt steak. I also added 1 tbsp of sesame oil, 1/4 tsp ground ginger, and cracked black peppercorn into the soy for the steak and added mushrooms with the veggies. The family love love loved it! Read More
(8)

Most helpful critical review

Rating: 1 stars
12/03/2014
The only thing that tasted good was the meat. The vegetables didn't cook much and the sauce or soup tasted revolting. Read More
(1)
20 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
02/03/2014
This was fantastic! I could not find Bison so I used skirt steak. I also added 1 tbsp of sesame oil, 1/4 tsp ground ginger, and cracked black peppercorn into the soy for the steak and added mushrooms with the veggies. The family love love loved it! Read More
(8)
Rating: 5 stars
03/25/2014
Oh my goodness, this was exactly what I was looking for. Great flavor combinations. I have used this recipe so many times because my family loves it so much. I have to make larger batches because they insist upon left-overs. I tend to add more vegetables than suggested and upon serving I add some bean sprouts and lettuce to the bowl (on top) and then sprinkle with a sweet chili sauce. This is a super recipe and very easy to make. Thanks! Read More
(8)
Rating: 5 stars
02/19/2014
I did make a couple subsitutions based on what I had in the fridge but that is the beauty of stir fry sort of stuff. I used chicken instead of beef sugar snap peas for the broccoli and added mushrooms because I had some in the fridge that needed to be used up. The only flavor changer was to also add 1 tb of dark sesame oil. I just love the taste of seasame in Asian food. I did use 2 tb siracha sauce since I like spicy stuff. Read More
(4)
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Rating: 5 stars
09/16/2013
I can not say enough good things about this recipe...I used sugar snap peas and shiitake mushrooms but the Bison skirt steak was the highlight of this dish!!! Read More
(3)
Rating: 4 stars
09/30/2013
Well I found out that I do not like peanut sauce. Surprised me really but there ya go. I did think the sauce needed more heat. I shared this with my mom aunt and cousin. They all thought it was good so I'm overruled with the peanut sauce. Although I will say I had to make jmy own peanut sauce so maybe that had something to do with it? The bison was delicious I did add some sesame oil to the meat. Read More
(2)
Rating: 1 stars
12/03/2014
The only thing that tasted good was the meat. The vegetables didn't cook much and the sauce or soup tasted revolting. Read More
(1)
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Rating: 5 stars
07/29/2014
We loved this recipe! Since I'm allergic to beef this was a perfect recipe for me and my family enjoyed it equally as well. I doubled the amount of broth and used chicken broth due to my allergy and used 3 cups of water. Everyone likes a lot of broth with their soups here. I added about 3 tablespoons of soy sauce and 1 1/2 tablespoons of sesame oil to the broth to give it more flavor. It is now a rich and delicious accompaniment to the rest of the ingredients. Make sure you get a good cut of bison for this recipe. My local health foods store has a bison 'event' every three months but otherwise just has ground or an inferior cut off steak in their frozen section. I will be sure to stock up the next time their event rolls around just for this recipe! I could eat this on a weekly basis-its that good! Read More
(1)
Rating: 4 stars
01/19/2015
This dish was really good. I was unable to find bison meat but used a flank steak. Would like to try it with the bison because the steak was flavorful but a little tough. Also added daikon Asian pickled radish which was great with this dish. We served with homemade sushi and potstickers. Yum yum! Read More
(1)
Rating: 5 stars
07/18/2014
This recipe is amazing! I used regular teriyaki marinated steak and added mushrooms. But even without the steak just the noodles and such fanstasic! Read More
(1)
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