Bison Pad Thai

Literally my go to Asian dish – I love pad thai with any protein in it, and trust me I have tried them all. This recipe is so easy but you can really elevate it by marinating the steak several hours before cooking to make the bison extra tender and the flavor stand out. I make a super simple marinade of honey and soy and the juice of a lime with mined garlic. Toss is in the fridge for a few hours up to a day before I plan on cooking it. Like I said, its simple so if it works to plan ahead or if its last second, it will still be great!

 

Also, I’ll be honest, I totally cheat on the sauce and buy from the store, I have tried making it at home and truth be told the difference is not enough to make me feel like I have to have the homemade stuff. I also love peanut sauce and prefer my pad thai on the more peanuty side so I use just a small amount of pad thai sauce and then use peanut sauce until I get the coverage and consistency.

Bison Pad Thai

Jessi D

Ingredients

    Marinade

    • Pack of stir-fry/fajita bison strips
    • Juice from 1 lime
    • 2 cloves of garlic, minced
    • 1/2 cup low sodium soy sauce
    • 1/4 cup local honey

    Pad Thai

    • 8 oz pack of rice noodles
    • Pad Thai Sauce, this is my go to Pad Thai Sauce
    • Thai Peanut Sauce, my favorite is Sky Valley Organic. Thai Peanut Sauce
    • 2 cloves of garlic, minced
    • 3 eggs
    • 1 cup bean sprouts
    • 1/2 cup carrots, shaved or you can buy the pre-cut matchstick carrots
    • 3 TB sesame oil, divided
    • 1 lime, cut into wedges
    • 3 green onions, chopped
    • 1/2 cup dry roasted peanuts, roughly chopped
    • 1/2 cup cilantro

    Directions

      Marinade

      1. Combine the honey, soy, minced garlic and lime juice

      2. Add the bison and marinate for a minimum of 4 hours and up to 24 hours

      3. *If you need more marinade just add evenly to keep the soy and honey as a 2:1 ratio

      Pad Thai

      1. Remove the meat from the fridge 20-30 min before cooking

      2. Cook noodles according to package and set aside

      3. Heat 2 TB sesame oil in a large skillet over medium high heat

      4. Add bison, and cook until just cooked through, about 3-4 minutes

      5. Add minced garlic and cook for another 1-2 minutes

      6. Push meat aside, creating an open spot in the center of the skillet

      7. Add 1 TB sesame oil

      8. Crack the 3 eggs into the center of the skillet and scramble

      9. Add the noodles into the skillet with the eggs and bison

      10. Add about a ¼ cup of the Pad Thai Sauce and mix together

      11. *We want just enough of the Pad Thai Sauce for some flavor but don’t want any extra liquid pooling

      12. Add the carrots, bean sprouts, green onions and mix together

      13. Drizzle the Thai Peanut Sauce on top

      14. Garnish with peanuts, cilantro and lime wedges
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