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
Place mandarin peel in a bowl and cover with boiling water. Drain and set aside.
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.
Check that the meat is cooked. Cook longer if necessary.
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