Yuzu Infused Bison Skillet

Directions

1. Mix together soy sauce, syrup, rice vinegar, sesame oil, ginger and garlic. Place bison in a zip lock bag and pour marinade over bison, refrigerate overnight. One hour before cooking take the bison out of the marinade and season with salt, black pepper and Asian Explosion BBQ rub, allow bison to come to room temperature before cooking.

2. Add beef tallow in a small skillet over medium heat and add mushrooms, red onion. Cook for about 8 minutes. Heat beef stock in a pan and then turn stock to a simmer.

3. Heat a cast iron skillet over medium high heat to sear outside of bison then lower to medium heat and cook bison to an internal temperature of 135 to 140 degrees allowing the bison to rest for 10 minutes before slicing then split half of the bison between the two skillets.

4. Assembly two skillets or bowls, reheat noodles in beef stock and place half of each ingredients in skillet / bowls, reheat zucchini, broccoli in beef stock add to dish, add sliced bison, mushrooms, red onion, radish, pour 1/4 cup of beef stock over ingredients. Drizzle ingredients with Japanese BBQ sauce and garnish with cilantro and roasted seaweed. This recipe creates two skillets or bowls.

Recipe provided by @dineinfoodies & @chriscookscrazy