Whisk together all of the ingredients for the marinade. Pour over the bison sirloin steaks in a bowl or leak proof container and marinate at room temperature for 60 minutes or while preparing the rest of the ingredients.
In a large pot, add a tablespoon of sesame oil over medium high heat. Add the marinated bison sirloin steaks to the pot, reserve ½ cup of marinade. Sear the bison sirloin on each side for 2-3 minutes then remove – the steaks will not be cooked all the way through. Rest the steaks on a plate or cutting board while cooking the rest of the ingredients.
Without cleaning the pot, add another tablespoon of sesame oil. Saute the onion, red pepper, mushrooms and snow peas for 5-8 minutes, until the onions are starting to brown.
Pour in the vegetable broth and reserved ½ cup of marinade. Bring to a rolling boil, stirring occasionally. Slice the bison sirloin while the pot comes to a boil.
Add the noodles and cook until the noodles are al dente – about 2-3 minutes. Then stir in the broccolini and bison sirloin. Continue cooking for another 3-5 minutes until the broccolini has softened and the bison sirloin is cooked through – for the most tender results, the bison should be lightly pink in the center.
Serve the ramen right away sprinkled with sesame seeds. Store leftovers in an airtight container in the fridge for up to three days. Enjoy!
*(can sub garlic chili paste)
**(can sub red pepper chili paste)
***(can sub udon noodles)
****(can sub broccoli)