Ingredients
Units
Scale
- 1 tablespoon olive oil or other neutral-flavored oil
- 1 pound ground bison
- 1 garlic clove, minced
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
- 1 large onion, sliced
- 2 cups broccoli florets
- 2 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
- 1 teaspoon ground ginger
- 2 green onions, chopped (optional, for topping)
- Sesame seeds (optional, for topping)
Instructions
- In a large skillet or wok, heat the oil over medium heat.
- Add the ground bison to the skillet. Break it up and cook until browned.
- Remove the bison to a clean plate or bowl and set it aside.
- Add the garlic to the skillet and cook until fragrant.
- Add the peppers, onion, and broccoli. Cook until they’re tender, stirring frequently. This will take about 3-4 minutes.
- Put the bison back into the skillet, along with the soy sauce and ground ginger. Stir well and cook for an additional 2 minutes to allow the flavors to combine.
- Serve hot, topped with the optional green onions and sesame seeds.
Notes
- Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
- This dish is great served over steamed white rice.
- Feel free to adjust the vegetables to what you have on hand. Sliced carrots, mushrooms, or zucchini would also be great.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 254
- Sugar: 5.2 g
- Sodium: 315.6 mg
- Fat: 12.1 g
- Saturated Fat: 3.9 g
- Carbohydrates: 12.1 g
- Fiber: 3.3 g
- Protein: 26 g
- Cholesterol: 62.5 mg