Our family is finding that it really likes bison! It started with Bison Sliders and then tonight a stir-fry. Just before taking his last bite, I asked my husband if he could tell what kind of meat it was. Nope.
It was a few weeks back that I grabbed some of the more odd looking produce at the grocery store determined to figure out how to cook it. So, I had celery root in the fridge and thought I would add that to the stir-fry along with some other straggler veggies before they went bad.
Please note: Bison can differ in taste. We bought some bison sausage at Costco and it was just awful. Apologies to the sausage maker for a lousy review, but they tasted really bad. We threw them in the trash.
Mix in bowl and marinate in refrigerator for 1-3 hours:
1 pound BISON SIRLOIN STEAK (sliced thin and against the grain)
2 tablespoons ARROWROOT STARCH
2 tablespoons BRAGG'S LIQUID AMINOS
1/2 teaspoon RICE WINE VINEGAR
Chop and reserve:
2 cups thinly sliced BROCCOLI
1 small ONION sliced into wedges
Handful of julienned CELERY ROOT
Handful of sliced BOK CHOY
Handful of sliced PURPLE CABBAGE
In hot wok, saute for one minute:
1 tablespoon GRAPESEED OIL
1 roughly chopped GARLIC CLOVE
Add bison to wok. Brown and set aside. Add broccoli, onion and celery root to wok (and more oil if needed). Toss and saute 3-5 minutes. Add rest of the veggies to wok along with 1/3 cup water. Cover and sweat veggies for a 2-3 minutes until desired crispness. Add beef back along with the following mixture:
2 teaspoons BRAGG'S LIQUID AMINOS
2 tablespoons WHITE COOKING WINE
1 teaspoon HONEY
A dash of SESAME OIL
1/2 teaspoon grated GINGER
Serve alone or with rice.
MODIFIED DIET CONSIDERATIONS: This would make a nice ACD dinner. For early ACD stagers omit the rice, honey, and possibly arrowroot starch.