Yuzu Infused Bison Skillet
Posted by Ecomm Admin on
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
10oz Bison Striploin Steak
Bachan's Yuzu Japanese Barbecue Sauce
1 tsp low sodium soy sauce
1 tsp maple cane syrup
1 tsp rice vinegar
1 tsp toasted sesame oil
1/2 tsp pickled ginger minced
1 tsp fresh garlic minced
1 tsp black pepper
1 tsp kosher salt
2 tsp Asian Explosion BBQ Rub
1/4 tsp beef tallow
1/2 cup sliced mushrooms
1/2 cup sliced red onion
2 cups beef stock
1 package of ramen noodles precooked
1/2 cup precooked broccoli florets
1/2 cup precooked zucchini strings
1/4 cup sliced fresh radish
1/2 tsp chopped fresh cilantro
1/2 tsp chopped roasted seaweed
Prep Time: 60 Minutes
Cook Time: 10-20 Minutes