Bison Bombay Bowls
Bison is a versatile meat – not only is it perfect for burgers and steak, but it has a complimentary flavor that goes well with sweet and savory profiles. These healthy, Indian-influenced bison Bombay bowls are served on a bed of tangy fried rice and topped with a mango-curry yogurt sauce.
In this recipe, the bison striploin is sliced thin and sautéed for just long enough to sear the meat while keeping it juicy. It should have a warm pink center when cooked medium-rare. It’s recommended to cook bison no more than medium-rare as beyond that it can get overcooked.
Bison Bombay Bowls
This recipe has a spicy curry yogurt sauce and mango fried rice, the contrast of sweet and spicy plays well with bison’s savory notes.
Ingredients
- 1 Great Range Bison Striploin
- olive oil - for sautéing
- salt & pepper - to taste
For Mango Curry Sauce
- 1/2 cup plain Greek yogurt
- 1/2 mango - chopped
- 1 tablespoon ginger
- 1 tablespoon curry powder
- 1 teaspoon red pepper flakes
- 2-3 tablespoons fresh cilantro
- salt & pepper - to taste
For Fried Rice
- 1/4 sweet onion - sliced
- 1/4 cup sweet bell peppers - sliced
- 3-4 baby corn - chopped
- 1 tablespoon garlic - minced
- 3-4 cups cooked Basmati rice
- 1/2 mango - chopped
- 2-3 tablespoons cilantro
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- salt & pepper - to taste
For Bowl Contents
- fresh spinach
- chashews - crushed
- sesame seeds - as desired
- cilantro - for garnish
Instructions
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Season the bison striploin generously with salt and pepper on both sides and rub it in. Slice the striploin into ¼ inch thick slices and set aside.
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In a blender, combine the ingredients for the curry yogurt sauce. Blend until smooth. If the sauce is too thick, add more yogurt. Chill until ready to serve.
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Add about one tablespoon of olive oil to a large skillet or wok over high heat. Sauté the onions until tender then add in the baby corn and peppers. Continue to cook 2-3 minutes then add in the garlic.
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Add the cooked Basmati rice to the skillet along with tamari sauce, rice vinegar and lime juice. Stir until the rice is heated through then add the mango and cilantro. Cook for an additional 2-3 minutes and then set aside and keep warm.
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Clean the skillet and add in one more tablespoon of olive oil. Sauté the bison striploin for 2-3 minutes, until the bison is browned and cooked medium-rare. It should still be juicy and pink in the middle.
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In a large bowl, add your desired amount of spinach. Top the spinach with the fried rice and a few strips of the bison meat. Cover with the mango curry sauce, as desired, and garnish with sesame seeds and cilantro. Enjoy!
Recipe Notes
This bison recipe is gluten-free and dairy-free, but always do independent research on any ingredients you aren’t familiar with if you adhere to a specific diet.
