Ingredients30 m servings 455 cals
- Heat oil over medium-high heat in a large skillet. Cook bison sirloin steak pieces in hot oil for 5 minutes to brown on all sides. Remove bison sirloin steak pieces from pan. Add coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling; boil gently for 5 minutes.
- Stir in bell pepper, carrot, mushrooms, and green beans. Continue to boil gently for 5 to 7 minutes more or until vegetables are just tender and sauce has thickened slightly, stirring occasionally. Stir in bison sirloin steak pieces and heat through. Remove from heat and stir in the 1/3 cup basil.
- Serve over jasmine rice. If desired, serve with naan.
- Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.
Per Serving: 455 calories; 33.1 g fat; 30.2 g carbohydrates; 30.2 g protein; 59 mg cholesterol; 659 mg sodium. Full nutrition
ReviewsRead all reviews 5
Having never cooked with bison, I was eager to give it a whirl. I'm an experienced cook so after checking out the leanness of athe bison sirloin steak, I knew to slice it thin and flash fry it a...
Tried this recipe with a couple minor changes....didn't have bison so used beef tenderloin...otherwise everything was as listed until I tasted it before serving. I added another tablespoon of r...
The curry itself was awesome but I made the mistake of buying expensive meat in Tesco instead of going to a local butcher. Meat was tough even though it wasn't over cooked. But can't fault this ...
Using the sirloin in this dish, you really have to be careful about not overcooking it. Since it has very little fat and the bison has even less fat than beef, it can get dry quickly. I did not ...