Ginger Bison with Snap Peas

I. Love. Bison. The flavour and texture pleases my palate and my body feels good when I eat it. Bison has a slightly sweeter and richer taste than beef which satisfies me more while eating less. Bison is naturally pasture fed on grass which increases the nutrient value of the meat. They are also raised without the use of growth hormones, antibiotics, stimulants or animal by-products. (As bison is becoming more popular this standard may change so please check your source to ensure that what you’re buying is naturally raised and grass fed.)

As shown in the chart below, bison is leaner than beef, lower in cholesterol and it’s a rich source of bio-available iron. It is important to remember that bison meat is extra lean and will cook faster than other red meats. Bison can be used in place of beef in any recipe, however lower temperatures should be used. Medium rare or rare provide the best results.


Ginger Bison with Snap Peas


3 tbsp wheat free tamari
1 tbsp unrefined sugar
2 tbsp white wine
1/2 tsp tapioca starch

1 tbsp coconut oil
1 tbsp minced or grated ginger
1 tbsp minced or diced garlic
1 handful snap peas
1 lb bison steak, thinly sliced


Combine tamari, sugar, wine and tapioca starch in a bowl. Mix well so the starch is not lumpy. Set aside.

Heat the coconut oil in a large fry pan or wok over medium heat.
Fry the garlic and ginger for approximately 30 seconds, taking care not to burn the garlic.
Add the snap peas and cook for 1 min.
Add the sliced bison to the pan and cook until lightly browned.
Pour in sauce mixture.
Continue cooking until the sauce thickens a little bit. If needed add more starch mixed with a little bit of water until your desired consistency has been reached.
Careful not to overcook the bison!

We served this dish with jasmine rice and steamed bok choy.

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