Sizzling Bison Steak Stir-Fry

Ingredients

Contains: wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (9 ounce) bison ribeye steaks
• 1 1/4 cups reduced-sodium beef broth
• 1/2 cup teriyaki sauce
• 2 tablespoons cornstarch
• 1 teaspoon grated fresh ginger
• 1/4 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
• Crushed red pepper (optional)
• Toasted sesame seeds (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the beef broth, teriyaki sauce, cornstarch, grated ginger and crushed red pepper together in a bowl until smooth and set aside.

2. Pat the bison steaks dry. Heat the sesame oil in a large skillet over medium-high heat until shimmering.

3. Sear the steaks 3 to 4 minutes per side until an instant-read thermometer reads at least 145°F (63°C) in the thickest part. Rest them on a cutting board for 3 minutes, then slice thinly across the grain.

4. Add the broccoli, carrots, bell pepper and mushrooms to the same skillet and stir-fry over high heat for 3 to 4 minutes until crisp-tender.

5. Stir in the drained bamboo shoots, then pour in the broth mixture and stir until thickened and bubbling, about 1 minute.

6. Return the sliced steak and any juices to the skillet and toss for 30 seconds to heat through.

7. Spoon the stir-fry over hot cooked brown rice. Sprinkle with crushed red pepper and toasted sesame seeds if using.