Teriyaki Bison Sirloin Steak with Sweet Potato & Bok Choy
Prep Time: 45 min | Cook Time: 1 hr 15 min | Total Time: 2 hrs | Serves: 4
Directions
- Teriyaki Bison Sirloin Steak: Whisk together soy sauce, vinegar, sesame oil, hoisin sauce, honey, ginger, brown sugar, garlic, salt and pepper. Marinate steaks in teriyaki sauce for at least 2 hours, or overnight, covered, in refrigerator. Remove steaks from marinade, reserving marinade. Transfer marinade to saucepan set over medium heat; bring to boil. Cook for 3 to 5 minutes or until thickened to syrupy consistency; set aside.
- Pat steaks dry with paper towel. Heat oil in large heavy-bottom skillet set over medium-high heat; working in two batches, sear steaks for 4 to 6 minutes per side for medium-rare, or until cooked as desired. Transfer to plate; let stand for 10 minutes. Keep warm.
- Soy Mashed Sweet Potatoes: In large pot of boiling salted water, cook sweet potatoes and garlic for 15 to 20 minutes or until tender. Drain well; mash with butter, soy sauce, sesame oil, sambal oelek, salt and pepper until smooth.
- Blanched Bok Choy: In saucepan of boiling salted water, cook bok choy for 2 to 3 minutes or just until tender. Drain well.
- Sautéed Shiitake Mushrooms: Heat oil in wok or large skillet set over medium-high heat; cook mushrooms, salt and pepper for 4 to 6 minutes or until golden and tender.
- Slice steak; serve with mashed sweet potatoes, bok choy and shiitake mushrooms. Drizzle a few spoonfuls of reduced teriyaki marinade over top.
Suggestions
- Substitute Chinese greens or spinach for bok choy.
- Use any remaining teriyaki marinade with bison steak stir-fries, burgers or grilled steaks.
Ingredients
4 Noble Premium Bison Top Sirloin Steaks1/2 cup (125 mL) soy sauce
1/4 cup (60 mL) rice wine vinegar
2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) hoisin sauce
2 tbsp (30 mL) honey
4 tsp (20 mL) minced fresh ginger
1 tbsp (15 mL) brown sugar
2 cloves garlic, minced
1/4 tsp (1 mL) salt and pepper
2 tbsp (30 mL) canola oil
Soy Mashed Sweet Potatoes:
2 lb (1 kg) sweet potatoes, peeled and chopped
2 cloves garlic
3 tbsp (45 mL) butter
4 tsp (20 mL) soy sauce
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) sambal oelek
1/4 tsp (1 mL) each salt and pepper
Blanched Bok Choy:
8 baby bok choy, halved or quartered (if large)
Sautéed Shiitake Mushrooms:
2 tbsp (30 mL) canola oil
1/2 lb (250 g) shiitake mushrooms, stems removed and sliced
1/4 tsp (1 mL) each salt and pepper
