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Sunday
Apr112010

Bison, Broccoli & Celery Root Stir-Fry

Our family is finding that it really likes bison! It started with Bison Sliders and then tonight a stir-fry. Just before taking his last bite, I asked my husband if he could tell what kind of meat it was. Nope.

It was a few weeks back that I grabbed some of the more odd looking produce at the grocery store determined to figure out how to cook it. So, I had celery root in the fridge and thought I would add that to the stir-fry along with some other straggler veggies before they went bad.

Please note: Bison can differ in taste. We bought some bison sausage at Costco and it was just awful. Apologies to the sausage maker for a lousy review, but they tasted really bad. We threw them in the trash.

Mix in bowl and marinate in refrigerator for 1-3 hours:

1 pound BISON SIRLOIN STEAK (sliced thin and against the grain)
2 tablespoons ARROWROOT STARCH
2 tablespoons BRAGG'S LIQUID AMINOS
1/2 teaspoon RICE WINE VINEGAR

Chop and reserve:

2 cups thinly sliced BROCCOLI
1 small ONION sliced into wedges
Handful of julienned CELERY ROOT
Handful of sliced BOK CHOY
Handful of sliced PURPLE CABBAGE

In hot wok, saute for one minute:

1 tablespoon GRAPESEED OIL
1 roughly chopped GARLIC CLOVE

Add bison to wok. Brown and set aside. Add broccoli, onion and celery root to wok (and more oil if needed). Toss and saute 3-5 minutes. Add rest of the veggies to wok along with 1/3 cup water. Cover and sweat veggies for a 2-3 minutes until desired crispness. Add beef back along with the following mixture:

2 teaspoons BRAGG'S LIQUID AMINOS
2 tablespoons WHITE COOKING WINE
1 teaspoon HONEY
A dash of SESAME OIL
1/2 teaspoon grated GINGER

Serve alone or with rice.

MODIFIED DIET CONSIDERATIONS: This would make a nice ACD dinner. For early ACD stagers omit the rice, honey, and possibly arrowroot starch.

Reader Comments (3)

I've never had bison but always wondered what it tastes like. I guess I'll have to get brave and give it a try. Last year I experimented with all kinds of new veggies - first year with a CSA. Having someone pick the veggies for you makes you get out of your cooking comfort zone. About to start picking up from the CSA again. Can't wait.
____________________________

Hi Nancy, bison isn't at all what I had expected. It's quite mild and so much leaner than beef. We have a small health food store here that just started carrying another brand which has been superb. It's the only place I have found that carries such a variety of cuts: stew meat, ground, sirloin, breakfast & Italian sausage, and roasts. I wonder how you go about finding a variety of bison cuts in states outside of the Rockies and Plains? Maybe a local butcher shop? Good luck and I HOPE you find some. Our CSA starts up in May (Wellington, CO) and am so excited, too! Can't wait to get the boys "working the farm" — we'll contribute 18 hours of work for a small discount. I'd do it for free!

-Alexa

LExie:
Would you explain what the aminos are used for in your recipes - is it necessary to add for the flavor/marinading or are you doing it as a nutritional boost. Thanks.

February 22, 2013 | Unregistered CommenterJackie

Jackie, Liquid aminos are sometimes what I use in place of gluten-free soy sauce. Soy sauce is just fine to use in its place. Hope the helps. Here's some info on liquid aminos. http://bragg.com/products/la.html

xoLexie

February 22, 2013 | Unregistered CommenterLexie

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