Recipe By The Bison Council
Published Aug 8th
Prep 20m Cook 10m Additional 30m Ready In 1h
Servings 4 servings Calories 370.5

Thinly sliced bison ribeye steaks and veggies are stir fried, mixed with an Asian-inspired ginger sauce, and served with hot brown rice.

Recipe Ingredients

  • 2 (9 ounce) bison ribeye steaks
  • 1 ¼ cups reduced-sodium beef broth
  • ½ cup teriyaki sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper, or to taste
  • 1 tablespoon sesame oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup chopped red or green bell pepper
  • 1 cup sliced fresh mushrooms
  • 1 (8 ounce) can bamboo shoots, drained
  • Hot cooked brown rice
  • ¼ teaspoon Crushed red pepper
  • ¼ teaspoon Toasted sesame seeds

Cooking Directions

  1. 1 If desired, partially freeze bison ribeye steak for easier slicing (about 30 minutes). Thinly slice bison ribeye steak across the grain into bite-size strips; set aside.
  2. 2 For sauce, combine broth, teriyaki sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside.
  3. 3 Heat oil over medium-high heat in a large skillet or wok. Cook broccoli, carrots, bell pepper, mushrooms, and bamboo shoots in hot oil for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
  4. 4 Add bison ribeye strips, half at a time, to hot skillet. (Add more oil if necessary). Cook and stir for 2 to 3 minutes or until bison ribeye strips are slightly pink in the center. Push bison ribeye strips from center of skillet. Stir sauce. Add sauce to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional crushed red pepper and toasted sesame seeds.

Nutrition Facts

  • Calories 370.5
  • Carbohydrate 43.6 g
  • Cholesterol 65.2 mg
  • Fat 7.4 g
  • Fiber 5.8 g
  • Protein 32.3 g
  • Saturated Fat 1.6 g
  • Sodium 1492.1 mg
  • Sugar 10.6 g

Chef's Notes

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.


  1. I made this recipe last night for the first time...and it was pretty good and easy to make...I used frozen peppers and onions as well as frozen Broccoli. The next day(which is today) it tasted even better!!!
  2. This was tasty but I followed the recipe and was disappointed by how thin the sauce was. Super salty as well. Next time I will cut down the broth to 1/2 c and use low sodium teriyaki sauce.
  3. This was the best beef stir fry I have ever made. Subbed beef ribeye and water chestnuts for bison & bamboo. My ribeye had a lot of fat so I cut it out and rendered it down then mixed that with veg oil for stir frying. The whole family loved it!
  4. My family loved this recipe. Although I changed it up a bit. I used regular steak instead of buffalo (just what I had frozen) I used frozen chopped broccoli instead of fresh and water chestnuts instead of bamboo shoots (grocery store was out). I used microwaved brown rice (2 packages). The sauce was really yummy - Read more ...
  5. Good but not great. Sauce wasn't quite thick enough for my taste.
  6. Just cooked this tonight for my bf he loved it and he's the pickiest taste ever!!! And this was easy I'm a first time cooker!!!! Perfect for me!!!
  7. I made a few minor changes to use what I had on hand (1/2 tsp powdered ginger in place of fresh 1 can drained mushrooms in place of fresh 1 cup frozen broccoli in place of fresh). I omitted the bamboo shoots. I used stir fry sauce instead of teriyaki sauce. This recipe was awesome!! - Read more ...
  8. The sauce is really good. I recommend using salt and pepper on the veges and the meat before cooking. The bison is tender and low in fat and calories which makes it a nice alternative to beef but I have to admit I did miss the beef flavoring a bit in this recipe. The bison - Read more ...
  9. Quick delicious and healthy meal the whole family enjoyed. Only change I made was omit the bamboo shoots (I don't care for them) and add about 1/2 cup diced red onion along with the other vegetables then topped with green onion. Even if you think you don't like bison you will love it in this - Read more ...

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