Bison Banh Mi
Bison Bánh Mí Sandwiches are a delicious fusion of tender marinated bison, quick-pickled veggies, and fresh herbs, all tucked into a soft French roll. This recipe, which takes just under 90 minutes from start to finish, offers a flavorful combination of savory bison, spicy jalapenos, creamy Japanese mayonnaise, and the tangy crunch of pickled carrots and radishes.
Bison is a fantastic choice for health-conscious eaters. It’s leaner than beef, lower in calories, and packed with essential nutrients like iron and vitamin B12. Plus, bison’s rich, slightly sweet flavor adds a unique twist to the traditional banh mi, making this sandwich both tasty and nutritious.
Bison Bánh Mí
Ingredients
- 2 Great Range Bison Premium Strip Loin Steaks
- 4 tablespoons sesame oil - for searing (can sub olive oil)
For Marinade
- 2 tablespoons fresh ginger - finely minced
- 2 Thai chili peppers - sliced
- 1 tablespoon fresh garlic - finely minced
- 1/2 tablespoon Korean chili flakes
- 1/2 cup brown sugar
- 1 teaspoon black pepper
- 1-2 green onions - chopped
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil (can sub olive oil)
- 2 tablespoons seasoned rice vinegar
- 1/2 cup soy sauce
- 1/2 cup water
For Sandwiches
- 1 cup quick pickled carrots (recipe below)
- 1-2 mini cucumbers - sliced
- 1 cup cilantro (can sub parsley)
- 1-2 jalapeños - sliced and seeds removed
- Japanese (Kewpie) mayo - to taste
- Siracha - to taste
- 4 soft French sub rolls
For Quick Pickled Carrots
- 2-3 whole carrots - peeled into thin strips
- 2-3 radishes - diced
- 1/4 sweet onion - sliced thin
- 1-2 green onions - chopped
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 tablespoons sugar
- 1/2 cup seasoned rice vinegar
- 1 1/2 cup very warm water
Instructions
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Combine the ingredients for the quick pickle carrots in a mason jar or large bowl. Make sure the contents are submerged in the liquid and let pickle at room temperature for at least one hour, or cover and chill overnight.
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Place two bison strip loin steaks into a shallow dish. In a separate bowl, whisk together the ingredients for the marinade. Pour the marinade over the bison strip loin steaks and marinate at room temperature for one hour, or cover and marinate overnight - bring to room temperature prior to cooking.
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Heat the sesame oil in a skillet over medium-high heat. Shake any large pieces of marinade off the steaks before searing them in the sesame oil. Sear each steak for 3-4 minutes per side for rare; 4-5 minutes per side for medium-rare; 5-6 minutes for medium; 6-8 minutes for well done. We recommend rare to medium-rare for best results!
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Allow the steaks to rest at room temperature for 20 minutes prior to slicing. Slice against the grain into as thin of slices as you can manage.
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To assemble the sandwiches, toast the buns lightly in a lightly buttered pan for 90 seconds (optional); then add in the cooked bison steak slices, mayo, sriracha, pickled carrots, cucumber, jalapeno, and cilantro as desired. Serve right away and enjoy!
Recipe Notes
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