I saved this quote from a New York Times article I came across tonight which sounded all too familiar. My Dad told me something along these lines when I was Vegan and argued how disgusted I was with the growing trend of bison meat in restaurants. It makes so much sense now (I mean, not everything we believe at 18 has proven correct later in life but we rebel on anyway). We have brought back a dying species because bison meat has become more popular to eat.

Bison is becoming more popular among restaurants pushing sustainability. Chefs are starting to care about farming methods and practices and people are becoming more aware with what goes into their meat. Like I mentioned before bison is leaner than chicken or fish and if its grass fed, the omega 3 profile is significantly higher than grain fed beef. Bison is also rich in iron and more nutrient dense than beef.

When I cook bison, I like to keep it simple. It’s not like cooking chicken where you have to add flavor to get flavor. Bison has sooo much flavor! Like a high-end ribeye, coarse kosher salt and fresh ground pepper goes a long way. I whipped up a simple profile of flavors that compliment the clean, sweet, fresh taste of the bison Sirloin I got from my friends at The Honest Bison. 

INGREDIENTS I USED

– The Honest Bison Sirloin about 28 oz

– About 8 Mushrooms

– 1 Lime

– 1 Yellow Onion

– 1 Orange

– 2 Tbs fresh peeled Ginger Root

– 3 cups cooked organic Rice Noodles/ Pad Thai noodles

– 4 cloves of fresh chopped Garlic

– 1 1/2 Tbs Sriracha

– 2 1/2 Tbs Organic BBQ Sauce

– 3 Tbs Fresh Thai Basil

– 1 Tbs Butter or Ghee

– Salt to taste

FOR THOSE TRACKING THEIR DIET

6 servings

Carbs: 33g

Fat: 5g

Protein: 30g

Total Calories: 312

THIS IS HOW I DID IT

I am always in favor of using a wok but a large frying pan works great too. On medium high heat, heat your butter or ghee.  Add your whole chopped onion and garlic. Once the onions are starting to change from white to slightly more golden add the peeled chopped ginger. I love ginger so I chop mine coarse. After the ginger add the chopped mushrooms, I cut mine in 4’s.

Cut the Bison Sirloin Steak against the grain in strips. Sear the Bison in the same hot pan our wok as your onions and mushrooms. Cook the Bison medium rare, it’s such a clean meat it’s safe to eat seared on the outside and dark pink inside.

Turn up the heat slightly and add the salt, rice noodles and bbq sauce, then squeeze the orange over and add the Sriracha. Don’t over cook the bison!! It’s easy to do from this point so once you add the sauces give it a flip to heat the, already cooked noodles and pull your stir fry off the stove.

Plate the stir fry and add the fresh chopped Thai basil and a lime wedge as garnish. Enjoy your clean, nutrient dense spicy delicious meal you just created using The Honest Bison Sirloin!