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Bison Stir Fry


  • 2 (8-9 ounce) bison ribeye steaks
  • 1 1/4 cups beef broth
  • 1/2 cup teriyaki sauce
  • 2 Tbsp cornstarch
  • 1 tsp fresh ginger, grated
  • 1/2 tsp crushed red pepper, divided (optional)
  • 1 Tbsp sesame oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup chopped bell pepper, any color
  • 1 cup sliced mushrooms
  • 1 (8 ounce) can of bamboo shoots, drained
  • Cooked brown rice
  • 1/4 tsp toasted sesame seeds


  • Slice the bison steak into thin strips (Hint: partially freeze first for easier cutting)
  • In a bowl, mix the broth, teriyaki sauce, cornstarch, ginger, and ¼ of the crushed red pepper.
  • Heat oil in a skillet/wok. Add broccoli, carrots, bell pepper, mushrooms, and bamboo shoots, and cook for a few minutes. Set vegetables aside.
  • Add bison a few at a time to the center of the wok/skillet and cook until a little pink in the middle. Push to the side and add remaining strips.
  • Add the sauce to the middle of the pan and bring to a simmer until thickened. Add the vegetables and mix in the bison. Cook, stirring constantly for a few minutes.
  • Serve over cooked rice. Garnish with crushed red pepper and toasted sesame seeds.