Summer Bison Stir-Fry with Fresh Ontario Vegetables
June 29, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4 (easily scalable!)
Ingredients
- 500g of bison stir-fry strips
- 1 tbsp of avocado oil or ghee
- ½ of a red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup of mushrooms, sliced (cremini or white)
- 1 medium carrot, julienned
- 1 cup of snap peas or snow peas, trimmed
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, finely grated
- 2 tbsp of low-sodium tamari or soy sauce
- 1 tsp of apple cider vinegar
- (optional) 1 tsp of local honey or maple syrup
- Fresh cracked black pepper
- (optional) Pinch of chili flakes
- 2 tbsp of fresh chives, chopped
- 1 tbsp of sesame seeds (toasted, if preferred)
- (optional, to finish) Juice of half a lime
Directions
- Prep everything first: Stir-fries come together fast, so have all your veggies sliced and ready to go!
- Cook the bison: Heat your oil or ghee in a large skillet or wok over medium-high heat. Add the bison strips and sear for 2 to 3 minutes, until browned. Remove everything from the pan and set it aside.
- Sauté: In the same pan, add the garlic and ginger. Sauté for 30 seconds, until the smell of the mixture fills your kitchen.
- Cook the vegetables: Add the red onion, red pepper, mushrooms, and carrots. Stir for 3 to 4 minutes until slightly softened.
- Add snap peas: Stir in the peas and cook for another 1 to 2 minutes. They should stay bright and crisp!
- Finish the stir-fry: Return the bison to the pan. Add the tamari, vinegar, and maple syrup or honey (if using). Toss everything to coat and then heat through.
- Add final touches: Stir in the chopped chives, sesame seeds, and cracked black pepper. Add chilli flakes for a bit of heat, if you like.
- Serve and enjoy: Squeeze fresh lime juice over the top just before serving for a fresh finish.
Complementary Sides:
- Steamed jasmine or brown rice
- Simple soba or rice noodles
- Light miso soup or vegetable broth
- Fresh cucumber salad with sesame and rice vinegar
- Pickled vegetables for a tangy contrast
Frequently Asked Questions:
Can I use another protein instead of bison?
Yes! Grass-fed beef, lean steak strips, or even chicken breast work well. Adjust cooking time to ensure it's tender.
Can I add more spice to this dish?
This meal is mild by default. You can add extra chili flakes or a dash of hot sauce for more heat.
Can I prepare the vegetables ahead of time?
Yes, chop and store them in the fridge for up to a day. Cook just before serving to maintain the crispness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. You can reheat the bison in a skillet to prevent the meat from drying out.
Can I freeze this stir-fry?
Yes, you can freeze the cooked stir-fry for up to 2-3 months. Let it cool completely before transferring to an airtight, freezer-safe container or bag. To reheat, thaw overnight in the refrigerator, then gently warm it in a skillet over medium heat, adding a splash of water or broth to keep it moist. Keep in mind that some vegetables, like snap peas and bell peppers, may soften slightly after freezing, but the flavours will still shine. For the best texture, enjoy fresh or add a handful of fresh greens just before serving.
What does bison taste like compared to beef?
Bison has a richer, slightly sweeter flavour than beef, but it’s milder and less greasy. It’s leaner and more tender, with a clean taste that many find easier to enjoy (especially if you prefer a less heavy meat).
