Bison with Garlic Stems and Peppers

It’s better to stir-fry tender cuts of bison meat, like skirt or filet. If you don’t have bison, it’s also good with beef or pork.

The sauce will come out a little sweet if you just use port, but if you use a combination of port and red wine, you’ll have a more sweet-and-sour result.

Ingredients

1 lb tender bison steak
½ tsp long pepper, ground
2 bunches garlic stems
3 Tbsp coconut oil or duck fat
4 shallots, sliced
2 Tbsp black pepper, cracked

Philippe's Chinese Marinade

2 tbsp arrowroot powder
½ tsp black pepper, ground
1 tsp salt
1 tsp maple syrup
2 tbsp tamari
2 tsp sesame oil
2 tbsp sherry or vermouth

Sauce

½ cup chicken stock or water
½ cup port and/or red wine

Method

1
Halve bison lengthwise into 2-inch strips, then into ½-inch slices.
2
Mix long pepper marinade ingredients and spices together in a bowl. Add meat and mix to ensure each piece of meat is covered. Let rest 15 minutes at room temperature.
3
Slice garlic stems into 2-inch sections. It should be around 2 cups.
4
Heat wok on medium high. Melt oil in the wok then add sliced shallots and black pepper, and sauté 1 minute. Add meat and stir with a spatula to ensure the meat doesn’t stick together. Cook for 1-2 minutes and set meat aside on a plate when it’s almost cooked. Leave oil in the wok.
5
Put the garlic stems in the wok, and add oil if needed. Sauté 1 minute. Incorporate sauce ingredients. Increase heat to maximum and cook 2 more minutes. Add meat and its juice and cook for 30 seconds, stirring well.