Bison Ribeye Stir Fry
Bison is the secret stir fry ingredient you never knew you needed. When paired with a Asian cooking technique called “velveting” – which involves soaking thin slices of meat in a baking soda solution – bison meat becomes impossibly tender and juicy.
The natural sweetness of bison pairs beautifully with the sweet and spicy gochujang stir fry sauce, making it not only a quick weeknight option but a delicious one too! Using glass noodles ensures a gluten-free base while adding a fun texture that soaks up every bit of the savory sauce.
With its combination of quick stir-frying, layered sauces, and fresh toppings like lime and peanuts, this recipe is an easy way to bring restaurant-quality stir-fry to your kitchen. It’s perfect for a weeknight meal or a special dinner that showcases both traditional techniques and a modern twist with bison meat to bring it all together!
Bison Ribeye Stir Fry
Ingredients
- 2 Great Range Premium Bison Ribeye Steaks - sliced into strips & excess fat removed
For Velveting Meat
- 1 cup water
- 2-3 tablespoons baking soda
For Marinade
- 1/4 cup dark brown sugar
- 2 tablespoons garlic chili paste
- 1/4 cup soy sauce
- 1/4 cup Shaoxing Wine
- 1 teaspoon fish sauce
- 1 cup water
For Stir Fry & Sauce
- 1 sweet onion - sliced
- 1 red bell pepper - sliced
- 1 cup baby corn - chopped
- 2 tablespoons garlic - minced
- 2 green onions - chopped
- 1/4 cup gochujang
- 2 tablespoons hoisin sauce
- 4 tablespoons vegetable oil - for frying
- 1 cup water
- 2-3 tablespoons cornstarch
- 1 package sweet potato glass noodles - cooked according to the package
Toppings
- 1 lime - sliced for squeezing
- 1/4 cup peanuts - crushed for topping
- 2 green onion - chopped for topping
Instructions
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Thinly slice the bison ribeye steaks into strips, removing excess fat. In a small bowl, whisk together 1 cup water and 2-3 tablespoons baking soda to “velvet” the meat. Pour this mixture over the bison meat and let it rest for 30 minutes.
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After 30 minutes, transfer the meat to a strainer and rinse thoroughly to remove the baking soda mixture.
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In a small bowl, whisk together the marinade ingredients: ¼ cup dark brown sugar, 2 tablespoons garlic chili paste, ¼ cup soy sauce, ¼ cup Shaoxing wine, 1 teaspoon fish sauce, and 1 cup water. Pour the marinade over the bison in a shallow bowl or resealable bag. Marinate for 1-2 hours or overnight.
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Before cooking, prepare the glass noodles according to the package instructions. Keep the noodles warm while preparing the stir-fry.
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Heat a large skillet or wok over high heat. Add 2 tablespoons of vegetable oil. Sauté the onion and red bell pepper for 2-3 minutes until tender. Add the baby corn and cook for another 3-4 minutes, then add the minced garlic. Continue sautéing until the vegetables are softened and the garlic is fragrant, about 4-5 minutes. Remove the vegetables from the skillet and wipe the skillet clean.
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Place the cleaned skillet back over high heat and add the remaining 2 tablespoons of vegetable oil. Remove the bison from the marinade, letting excess liquid drip off. Sear the bison in the skillet, stirring constantly, until the liquids have evaporated and the meat is browned, about 5-8 minutes.
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In a small bowl, whisk together 2-3 tablespoons of cornstarch with 1 cup water to make a slurry.
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Add the gochujang, hoisin sauce, and the prepared cornstarch slurry to the skillet. Stir well until the sauce is combined and starts to thicken.
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Add the drained glass noodles and cooked vegetables to the skillet. Stir to coat everything evenly in the sauce.
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Squeeze the juice of half a lime over the stir fry and add half of the chopped green onions. Mix thoroughly.
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Serve in bowls or shallow dishes. Top with lime slices, crushed peanuts, and the remaining chopped green onions. Serve hot and enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
