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Sizzling Bison Steak Stir-Fry

Rated as 4.45 out of 5 Stars
5

"Thinly sliced bison ribeye steaks and veggies are stir fried, mixed with an Asian-inspired ginger sauce, and served with hot brown rice."
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Ingredients

1 h servings 370
Original recipe yields 4 servings

Directions

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  1. If desired, partially freeze bison ribeye steak for easier slicing (about 30 minutes). Thinly slice bison ribeye steak across the grain into bite-size strips; set aside.
  2. For sauce, combine broth, teriyaki sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside.
  3. Heat oil over medium-high heat in a large skillet or wok. Cook broccoli, carrots, bell pepper, mushrooms, and bamboo shoots in hot oil for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
  4. Add bison ribeye strips, half at a time, to hot skillet. (Add more oil if necessary). Cook and stir for 2 to 3 minutes or until bison ribeye strips are slightly pink in the center. Push bison ribeye strips from center of skillet. Stir sauce. Add sauce to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional crushed red pepper and toasted sesame seeds.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

Nutrition Facts


Per Serving: 370 calories; 7.4 43.6 32.3 65 1492 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Quick, delicious and healthy meal the whole family enjoyed. Only change I made was omit the bamboo shoots (I don't care for them) and add about 1/2 cup diced red onion along with the other vege...

Most helpful critical review

Good but not great. Sauce wasn't quite thick enough for my taste.

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Quick, delicious and healthy meal the whole family enjoyed. Only change I made was omit the bamboo shoots (I don't care for them) and add about 1/2 cup diced red onion along with the other vege...

I made a few minor changes to use what I had on hand (1/2 tsp powdered ginger in place of fresh, 1 can drained mushrooms in place of fresh, 1 cup frozen broccoli in place of fresh). I omitted th...

Good but not great. Sauce wasn't quite thick enough for my taste.

Just cooked this tonight for my bf, he loved it and he's the pickiest taste ever!!! And this was easy, I'm a first time cooker!!!! Perfect for me!!!

The sauce is really good. I recommend using salt and pepper on the veges and the meat before cooking. The bison is tender and low in fat and calories which makes it a nice alternative to beef, b...

This was tasty, but I followed the recipe and was disappointed by how thin the sauce was. Super salty as well. Next time I will cut down the broth to 1/2 c and use low sodium teriyaki sauce.

This was the best beef stir fry I have ever made. Subbed beef ribeye and water chestnuts for bison & bamboo. My ribeye had a lot of fat so I cut it out and rendered it down, then mixed that with...

We had leftover filet mignon so used that instead of the bison. Next time will have with a pasta, like linguine.

My family loved this recipe. Although I changed it up a bit. I used regular steak instead of buffalo (just what I had frozen), I used frozen chopped broccoli instead of fresh and water chestnuts...