Simple Bison Stir-Fry

I used to think of stir-fry as a "catch-all" dish that'd I'd throw together to use up small amounts of vegetables left over as the next grocery run came near, until I found this recipe. It's simple (my favorite kind of recipe), prepared in 30 minutes or less and oh so tasty. I typically use stew meat for this one but you could use steak for a bit more tenderness. 

Cooking time: 30 minutes

Serves: 3-4 



2 Tbsp dry sherry or white cooking whine

1/2 tsp salt

3 Tbsp soy sauce

1 Tbsp cornstarch mixed with 2 Tbsp water


1lb bison stew

1 1/2 cup peanut oil

1 - 4 hot chiles (depending on desired heat preference)

2 red bell peppers

3 garlic cloves

1/2 - 1 bunch cilantro

1 Tbsp soy sauce

2 tsp sesame oil



1. Cut chunks of stew in half. Mix marinade and add meat, making sure to coat all pieces well. Slice chiles. 

2. Heat peanut oil in a wok or large skillet until it reaches 275-300 degrees F. Add the bison in thirds to the hot oil making sure to separate the pieces with a butter knife as soon as they hit the hot oil. Let them sizzle for 1 minute, flip meat with the butter knife and cook another minute. Remove from oil with a slotted spoon and set aside. Repeat with remaining meat until it's all cooked and set aside. 

3. Pour out all but 3 Tbsp of the oil. Heat this remaining oil on high on your hottest burner. As soon as it begins to smoke add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add cooked bison and stir-fry another 90 seconds. Finally, add cilantro and soy sauce and stir-fry one more time for 90 seconds. 

4. Remove from heat and stir in sesame oil. Serve immediately over rice.  

Bison stir-fry served in a shallow white bowl

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