Bison & Broccoli Stir Fry
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A classic restaurant dish that’s super easy to whip together in your own kitchen, and, it will be better, and better for you, using Wild Idea’s 100% grass-fed ground bison! To finish the dish, I personally love the addition of the fresh herbs and crushed peanuts. Enjoy!
Ingredients
-
1 – pound Wild Idea Ground Buffalo
- 2 - tablespoon sesame oil + more if needed
- 1 – onion, diced
- 2 - heads broccoli, flowers + tender stalks
- 2 - tablespoon Asian fish sauce
- 1/4 - cup rice vinegar
- 1½ - cups combo, 50% buffalo broth or organic chicken broth & 50% water
- 1 - tablespoons soy sauce
- 1 - tablespoon sriracha sauce, + more if preferred
- 1½ - tablespoons cornstarch
- 2 - tablespoons brown sugar
- 2 - tablespoon fresh grated ginger
- 4 - garlic cloves, finely chopped
- 1 - teaspoon black pepper
- 1 – lime, juiced
- ½ - cup cilantro, chopped
- salt, if needed, to taste
- Optional: chopped cilantro, basil, mint, chili flake, chopped peanuts
- rice, prepared as instructed *I like to add a little fresh lime juice and cilantro to the rice.
Directions
Prep your vegetables as noted above.
Mix together the Asian fish sauce, vinegar, broth, soy sauce, sriracha, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
In a heavy bottom large skillet or wok, over medium high heat, heat the oil.
Crumble in the ground buffalo and break up further with a spatula as it browns.
When the bison meat is lightly browned, add the chopped onion and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
Add the sauce mixture and stir to incorporate.
Nestle in the broccoli flowerets and cover the pan. Reduce heat to medium and cook for five to seven minutes, or until broccoli is al-dente and still vibrant in color.
Reduce heat to a simmer, and add the fresh lime juice and cilantro. Stir to incorporate.
Serve immediately over rice and garnish as desired.
Recipe Note
Shop our 100% grass-fed/grass-finished ground bison meat HERE!