This Bison sirloin steak n ginger sauce recipe is one of my favorite outdoor cooking meals. Recently, I had the opportunity to cook this dish on a camping trip with friends. The steps are straightforward, making the bison sirloin steak n ginger sauce recipe perfect for an outdoor meal. The combination of the rich, hearty bison sirloin with the ginger sauce is incredible.
Cooking the bison sirloin steak n ginger sauce recipe requires some planning. First, you gather all the ingredients—most of which are easy to pack. The ease in cooking the bison sirloin steak n ginger sauce recipe makes it really simple even for beginner outdoor chefs. My friends and I were excited to see how the flavors of the bison changed with the smoky campfire smoke.
After removing from the grill, we seasoned the bison sirloin steaks. Cooking over open flames can be tricky, but the bison sirloin steak n ginger sauce recipe is forgiving and rustic. Nothing compares to the flavors that a campfire brings out. Following the recipe’s instructions, we prepared the ginger sauce and drizzled it over the sizzling steaks.
The bison sirloin steak n ginger sauce recipe exceeded our expectations. Everyone was impressed by how the tender bison meat went perfectly with the ginger sauce. Sitting around the campfire, we enjoyed our meal with laughter and stories.
This dish is now a campfire staple for me. Every camping trip I look forward to making the bison sirloin steak n ginger sauce recipe again. If you’re planning an outdoor adventure, don’t miss the chance to try this recipe.
Bison Sirloin Steak n Ginger Sauce Recipe
- The first step of making the bison sirloin steak n ginger sauce recipe is to start your fire or charcoals. You will using them for the bison sirloin steak n ginger sauce recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Steaks
- After washing the steaks, pat them dry. (Soak them in room temperature first.) Sprinkle some freshly ground black pepper and five spice powder on top of them and rub it in.
- A big cast iron skillet should be used to heat the oil. The steaks should be added when the pan begins to shimmer, which indicates that it is quite hot. Broil for three to five minutes per side, or until golden brown, depending on thickness.
- Transfer to a serving platter and cover with foil. Put aside.
- Ginger Sauce
- Remove any burned parts from the skillet by wiping it. (Some brown parts are OK to leave in; they’ll give the sauce its flavor.) While heating on medium, add the butter and melt. Once the ginger begins to smell, add it to the cooker. Using a wooden spoon to scrape out any brown pieces, stir in the water and soy sauce. Reduce heat to medium and simmer until sauce has thickened a little.
- Before serving, slice the steaks and pour the sauce over them.
Ingredients
Steaks
bison steaks
five spice powder
black pepper
Ginger Sauce
vegetable oil
butter
ginger root
1/2 cup water
soy sauce
5 Reasons I Love the
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Bison Recipe
Q: What ingredients are needed for the bison sirloin steak n ginger sauce recipe?
A: For the bison sirloin steak n ginger sauce recipe, you will need bison sirloin steaks, fresh ginger, garlic, soy sauce, rice vinegar, honey, sesame oil, green onions, and optional garnishes like sesame seeds and cilantro.
Q: How long does it take to prepare and cook the bison sirloin steak n ginger sauce recipe?
A: The bison sirloin steak n ginger sauce recipe takes about 10 minutes to prepare and 15-20 minutes to cook, making it a quick and easy meal option.
Q: Can I use beef sirloin instead of bison sirloin in the bison sirloin steak n ginger sauce recipe?
A: Yes, you can substitute beef sirloin for bison sirloin in the bison sirloin steak n ginger sauce recipe. However, bison is leaner and has a different flavor profile than beef, so the taste will vary slightly.
Q: What side dishes complement the bison sirloin steak n ginger sauce recipe?
A: Side dishes that go well with the bison sirloin steak n ginger sauce recipe include steamed jasmine rice, stir-fried vegetables, or a fresh cucumber salad. These sides balance the rich flavors of the steak and ginger sauce.
Q: Is the bison sirloin steak n ginger sauce recipe suitable for grilling?
A: Yes, the bison sirloin steak n ginger sauce recipe is suitable for grilling. You can marinate the steaks in the ginger sauce, then grill them to your desired doneness. The grilling method adds a smoky flavor that enhances the dish.
Other Bison Recipes to Try
Bison Cast Iron Skillet Filet Mignon
Dutch Oven Garlic Rosemary Bison Tenderloin
Dutch Oven Bison Roast n Mushroom Gravy
Dutch Oven Rosemary Garlic Bison Pot Roast
Cast Iron Skillet Filipino Bison Picadillo Recipe
Bison Sirloin Steak n Ginger Sauce Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Steaks
- 3 bison steaks each sirloin about 1 inch thick and weighing 10 - 12 ounces each
- 1 tsp five spice powder Chinese
- 1/4 tsp black pepper fresh ground
Ginger Sauce
- 1 tbsp vegetable oil flavourless
- 3 tbsp butter unsalted
- 2 tbsp ginger root grated fresh
- 1/2 cup water
- 4 tsp soy sauce
Instructions
- The first step of making the bison sirloin steak n ginger sauce recipe is to start your fire or charcoals. You will using them for the bison sirloin steak n ginger sauce recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
Steaks
- After washing the steaks, pat them dry. (Soak them in room temperature first.) Sprinkle some freshly ground black pepper and five spice powder on top of them and rub it in.
- A big cast iron skillet should be used to heat the oil. The steaks should be added when the pan begins to shimmer, which indicates that it is quite hot. Broil for three to five minutes per side, or until golden brown, depending on thickness.
- Transfer to a serving platter and cover with foil. Put aside.
Ginger Sauce
- Remove any burned parts from the skillet by wiping it. (Some brown parts are OK to leave in; they'll give the sauce its flavor.) While heating on medium, add the butter and melt. Once the ginger begins to smell, add it to the cooker. Using a wooden spoon to scrape out any brown pieces, stir in the water and soy sauce. Reduce heat to medium and simmer until sauce has thickened a little.
- Before serving, slice the steaks and pour the sauce over them.
1 comment
Ginger sauce made this really special.
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