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.
Ingredients
- 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
Method
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1
Place mandarin peel in a bowl and cover with boiling water. Drain and set aside.
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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.
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3
Check that the meat is cooked. Cook longer if necessary.
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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
