Bison sirloin steaks are marinated in homemade teriyaki sauce for a rich and robust dish that is sure to impress the whole family.
- Teriyaki Bison Sirloin: 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.
- Substitute Chinese greens or spinach for bok choy.
- Use any remaining teriyaki marinade with bison steak stir-fries, burgers or grilled steaks.