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January 31, 2018


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Buffalo & Broccoli Stir-Fry

Super quick, super easy, super delicious!

Buffalo Broccoli StirfryIngredients:
1 - pound Wild Idea Ground Buffalo
3 - spring onions, bulbs halved and sliced, greens sliced
1 - large head broccoli, flowers with tender part of stem
2 - tablespoon sesame oil + more if needed
2 - tablespoon Asian fish sauce
1/4 - cup rice vinegar
3/4 - cup organic chicken broth or water
2 - tablespoons soy sauce
2 - teaspoons sriracha sauce
1 - tablespoon cornstarch
2 - tablespoons brown sugar
1 - tablespoon fresh grated ginger
4 - garlic cloves, chopped
1 - teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro


  • Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, 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 cooks.
  • When lightly browned add the sliced onion bulbs 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 and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
  • Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
  • Season with salt to taste and add red pepper flake or serve on the side.
  • Serve over rice and garnish as desired.

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