Thai Basil Bison
An easy weeknight meal featuring a delightful zing of flavor!
Servings: 4
2 Tablespoons vegetable oil
2 shallots , chopped
8 cloves garlic , minced
1 Tablespoon fresh ginger , minced
1 red bell pepper , thinly sliced
1.5 lbs lean Highland Farm ground bison (Our venison or elk work well, too! Or try flank steak!)
1 Tablespoon brown sugar
1 Tablespoon fish sauce
1/2 cup low-sodium soy sauce
1.5 Tablespoons oyster sauce
2 or 3 Tablespoons chili paste with garlic
3/4 cup low-sodium beef broth
1/3 cup water
2 teaspoons cornstarch
1.5 cups basil leaves , chopped
3 green onions chopped, for garnish
5 cups hot cooked rice
In a wok or large skillet over medium high heat, add the oil, shallots, garlic, ginger and bell peppers and sauté for 2-3 minutes.
Push the veggies off to the side and add the ground bison, breaking it up into small pieces as it cooks. (I like to use a meat chopper to break up the meat in very small pieces.)
In a small bowl, stir together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water and add to the pan. Simmer for 5-10 minutes
Add the basil and stir. Serve over hot steamed rice, with chopped green onion on top.