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Bison Teriyaki with Stir Fry Vegetables

First Place Winner in the Entrees category of the 2010 Recipe Roundup Contest.

Submitted By:
Leslie Christianson, Viking Bison Ranch



  • 1 tsp Fresh Ginger, chopped
  • 2 tbsp Sugar
  • 1/2 cup Soya Sauce
  • 1 clove Garlic, minced
  • 1/3 cup Onions, diced
  • 1/4 cup Oil
  • 2 tbsp Lemon Juice
  • 2 lbs Bison Sirloin cut in strips with any fat removed

Stir Fry

  • 1 Onion, sliced
  • 4 stalks Celery, sliced on diagonal
  • 3 Carrots, sliced
  • 1 Green Pepper, sliced
  • 1 Red Pepper, sliced
  • Small package Snap Pea Pods
  • Salt and Pepper to taste
  • Teriyaki Sauce:
  • 2 tbsp Sugar
  • 1/2 cup Soya Sauce
  • 2 tbsp Lemon Juice
  • 1 tbsp Cornstarch

Mix first seven ingredients of the marinade together. Pour over bison strips and put in refrigerator, covered for 2 hours. Drain marinade from the bison.

Heat 2 tbsp of oil in pan. Fry the bison strips with one clove of minced garlic and 1 tbsp fresh ginger. Cook meat and stir in vegetables in order of the stir fry ingredients.

Stir teriyaki sauce ingredients together and add to pan with meat and vegetables. If you like lots of sauce for your rice, make a double batch of the teriyaki sauce. 

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