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Bison with Garlic Stems and Peppers

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.


  • 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


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


  1. 1

    Halve bison lengthwise into 2-inch strips, then into ½-inch slices.

  2. 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. 3

    Slice garlic stems into 2-inch sections. It should be around 2 cups.

  4. 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. 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.

A variation of the Pineapple with Pork from The Spice Trekkers Cook at Home