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Bison with mandarin

Bison With Mandarin

This steamed bison dish can be made with dry or fresh mandarin peels. If you use fresh, you should still quickly scald them.


  • 2 Tbsp dried mandarin peel
  • 1 lb bison/beef flank
  • 4 Tbsp coconut aminos
  • 2 Tbsp sherry or wine
  • 1 tsp honey
  • ½ cup chicken stock or water
  • 1 Tbsp ginger, chopped
  • ½ tsp Teja pepper flakes or Cayenne, ground
  • 1 tsp salt
  • 3 Tbsp arrowroot powder
  • 12 mandarin orange segments
  • Lettuce leaves for garnish


  1. 1

    Place mandarin peel in a bowl and cover with boiling water. Drain and set aside.

  2. 2

    Slice the flank in thin strips, against the grain, and place in a bowl with mandarin peel, coconut aminos, honey, sherry, chicken stock, chile, salt and arrowroot powder. Stir well and let stand 15 minutes, if you have the time. Place on a trivet over water boiling in a large pot and cook for 15 minutes.

  3. 3

    Check that the meat is cooked. Cook longer if necessary.

  4. 4

    Serve decorated with mandarin quarters, with lettuce leaves on the side to make little rolls.

A variation of the Wonderful salad from The Spice Trekkers Cook at Home