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

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
30 mins
total:
1 hr
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
  • 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.

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  • For sauce, combine broth, teriyaki sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside.

  • 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.

  • 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.

Tips

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

Nutrition Facts

371 calories; protein 32.3g 65% DV; carbohydrates 43.6g 14% DV; fat 7.4g 11% DV; cholesterol 65.2mg 22% DV; sodium 1492.1mg 60% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2013
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 vegetables then topped with green onion. Even if you think you don't like bison you will love it in this recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
02/13/2015
Good but not great. Sauce wasn't quite thick enough for my taste. Read More
(1)
13 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/06/2013
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 vegetables then topped with green onion. Even if you think you don't like bison you will love it in this recipe! Read More
(4)
Rating: 5 stars
09/14/2013
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 the bamboo shoots. I used stir fry sauce instead of teriyaki sauce. This recipe was awesome!! The amount of sauce was perfect for the veggies / meat and the bison was absolutely delicious in this recipe. Tender great texture and wonderful flavor. I am looking forward to making this again soon!! I did add a little salt and pepper to the meat while it was cooking as well - not sure if it really affected the flavor or not. Read More
(2)
Rating: 5 stars
02/15/2014
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!!! Read More
(1)
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Rating: 3 stars
02/12/2015
Good but not great. Sauce wasn't quite thick enough for my taste. Read More
(1)
Rating: 3 stars
09/08/2013
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 but I have to admit I did miss the beef flavoring a bit in this recipe. The bison is not as flavorful and even tasted slightly gamey for me. Read More
(1)
Rating: 5 stars
12/06/2016
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 instead of bamboo shoots (grocery store was out). I used microwaved brown rice (2 packages). The sauce was really yummy and my 10 year old boy loved it. Read More
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Rating: 5 stars
08/08/2017
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 veg oil for stir frying. The whole family loved it! Read More
Rating: 3 stars
03/01/2018
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. Read More
Rating: 5 stars
07/07/2017
We had leftover filet mignon so used that instead of the bison. Next time will have with a pasta like linguine. Read More