Bison Council

Bison Recipes

Bison Pepper Steak


Start marinating the bison after lunch for this flavor-infused dish, and it’ll be ready for dinner that evening. It cooks up quickly, which makes it a tasty weeknight dinner.

Bison Pepper Steak
Prep Time:
40 minutes
Cook Time:
40 minutes
Serving:
4

Ingredients


  • 1 tbsp. canola oil for the marinade
  • ¼ dry red wine for the marinade
  • 1 tbsp. reduced-sodium soy sauce for the marinade
  • 2 tsp. honey for the marinade
  • 1 clove garlic, thinly sliced, for the marinade
  • ¼ tsp. salt for the marinade
  • ¼ tsp. freshly ground black pepper for the marinade
  • 1 ½ pounds bison inside round, sliced into strips 1½ inches wide and ½ inch thick for the pepper steak
  • 3 tbsp. canola oil for the pepper steak
  • 3 cloves garlic, thinly sliced, for the pepper steak
  • 3 large green bell peppers, thinly sliced, for the pepper steak
  • 2 large red bell peppers, thinly sliced, for the pepper steak
  • 1 large onion, sliced into half moons (about 3 cups), for the pepper steak
  • 1 cup low-sodium beef broth for the pepper steak
  • ½ cup dry red wine for the pepper steak
  • 3 tbsp. low-sodium soy sauce for the pepper steak
  • ¼ tsp. salt for the pepper steak
  • ½ tsp. freshly ground pepper for the pepper steak
  • 1 ½ tsp. cornstarch, dissolved in 1/4 cup cold water, for the pepper steak

Directions


  1. In a medium bowl, whisk together the ingredients for the marinade until combined. Place the bison into a sealable plastic bag, pour the marinade over it and marinate in the refrigerator for at least ½ hour and up to 4 hours.
  2. Remove the bison from the marinade; discard marinade. Heat 1 tablespoon of the oil in a very large (14-inch) skillet or wok over a high heat. Add half of the bison and cook until just seared and still somewhat pink, about 1 ½ minutes. Transfer the meat with its juices to a plate. Heat another tablespoon of the oil in the same pan and repeat with the remaining meat.
  3. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.
  4. Add the broth, wine, soy sauce, salt and ground pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, 5-7 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Stir in the bison with its juices and stir to combine and heat through. Serve over rice.