Bison is similar in taste and texture to beef. The way the animals are raised and fed leads to variances in their nutritional content but generally bison has less calories and saturated fat than beef, while being higher in iron and vitamin B-12, important nutrients for maintaining high energy levels. Bison cooks very fast, making it a good option for throwing a meal together quickly and easily.
Tamari is the main component of the sauce, it is made from soybeans so I definitely recommend going for organic since most soy on the market is genetically modified. Tamari is very similar to soy sauce except that it is thicker and richer in taste, especially the gluten free option which has no wheat and a greater concentration of fermented soy beans. Marinating the bison in tamari plus the vinegar for several hours makes it more tender, a step that really makes a difference in meats that don’t have much fat marbling through.
- 1½ to 1¾ lbs bison, cut into bite sized pieces (I used 4 standard sized top sirloin steaks)
- 2 yams, peeled and grated in a cheese grater to ensure fast cooking (around 4 cups)
- 2 cups cauliflower, chopped into bite sized pieces
- 2 cups broccoli, chopped into bite sized pieces
- 2 carrots, sliced thinly
- ¼ cup organic tamari (or coconut aminos for paleo)
- 3 garlic cloves, sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon raw honey
- A few dashes of black pepper
- Optional topping: ¼ cup thinly sliced green onion
- Optional topping: 1-2 tablespoons sesame seeds
- Marinate the bison with 2 tablespoons (half) of the tamari, the garlic, vinegar and black pepper overnight or from the morning until dinner time.
- Place the oil in a large wok and heat over medium high heat. Once warmed up add in the bison (with the marinade) and let cook until seared on all sides, stirring occasionally for around 5 minutes. Add in the vegetables, cover with a large lid or piece of aluminum foil and let steam until the vegetables are cooked, around 7 minutes, stirring occasionally so nothing sticks to the bottom. Stir in the remaining tamari and honey and serve. It can be served over brown rice or quinoa, or simply as is.