Ginger Bison

Ginger Bison

I’ve made this a couple times this summer and it is a real crowd pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time.  This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). Made with products from Bison Ridge Farms.

Print Recipe

Ginger Bison

Course: Main Course

Cuisine: Chinese

Author: Becky Johnson

Ingredients

• 1 lb 1 lb blade or minute preferred bison steak
• 2 large eggs
• 3/4 cup cornstarch
• 1/2 cup water
• canola oil
• 2/3 cups grated carrots
• 2 tbsp chopped green onion
• 4 tbsp chopped ginger root
• 4 cloves cloves garlic minced
• 3 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp oil
• 1/2 cup sugar

Instructions

Bison:

• Thinly slice the steak and mix well with eggs. Dissolve cornstarch in water and mix with the meat.
• Pour enough oil into a large frying pan about an inch deep. Heat until the oil sizzles when you drop a piece of meat into it. Once it’s good and hot add the bison meat to the oil in batches as to not crowd. Separate with a fork, flip and cook until crispy. Remove from oil and place on paper towel in a bowl. Set aside

Sauce:

• Using the same pan, drain all but 1 Tbsp of the oil. Add the carrots, ginger, green onion, garlic and saute on high for 3 minutes. Add remaining ingredients and bring to a boil. Add to cooked bison, mix and serve over rice. Enjoy!

Notes

 I’ve made this a couple of times this summer and it is a real crowd-pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time. 

This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;).