In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of honey, 2 teaspoons of cornstarch, 1 teaspoon of sesame oil, 1/4 teaspoon of red pepper flakes and 2 cloves of minced garlic. This is your stir fry sauce.
In a large skillet or wok over high heat, heat 2 tablespoons of vegetable oil. Add the steak and stir fry for about 4 minutes or until browned. Transfer to a plate and keep warm.
In the same skillet or wok over high heat, heat another tablespoon of oil. Add 4 cups of mixed vegetables (such as broccoli, cauliflower, carrots, onion) and stir fry for about 5 minutes or until crisp-tender. You can add some water or broth if the skillet becomes dry.
Add the sauce and bring to a boil. Cook until thickened, stirring occasionally.
Return the steak to the skillet and toss to coat with the sauce and vegetables.
Today, we have two new bison soup recipes from our favorite guest chef, Pam! Pam has shared two amazing recipes that are perfect for warming up on these chilly, fall days. Read below to find out how to make bison pot pie soup and bison barley soup. Bison meat is a great ingredient for so many dishes, and Pam will convince you that bison soup is a great option! Both recipes make use of our Buck Wild Bison premium bison ground meat and bison marrow bones.
From time to time, we like to highlight a recipe sent in by one of our customers. This is one of those times. This bison Italian wedding soup recipe makes use of our premium bison ground meat and bison marrow bones to make a highly seasoned soup that is to die for!