Vietnamese Bison Steak Salad
Prep Time: 15 minutes | Cook Time: 4 minutes | Total Time: 2 hours
Ingredients
- 1 pound premium bison steak strips or Vital Choice Wagyu beef strips
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 1 cup fresh cilantro, lightly packed
- 2 cloves garlic
- 1 jalapeno pepper, coarse chopped
- ¼ cup pure cane sugar
- ¾ cup fresh lemon juice, warmed
- ½ cup Asian fish sauce
- ¼ cup sesame oil
- ½ small red cabbage, finely julienned
- ½ red onion, finely julienned
- 2 carrots, finely julienned or ribbon peeled
- 1 yellow bell pepper, finely julienned or ribboned
- ½ cucumber, diced
- ½ cup fresh mint, julienned
- ½ cup fresh basil, julienned
Instructions
- Make dressing: In a blender, purée the cilantro, garlic, sugar and lemon juice. While the motor is still running, add the jalapeno, fish sauce and sesame oil. Set aside or refrigerate until needed.
- Rinse the bison steak strips and pat dry. Place them a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours.
- Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize.
- Add the red onion and toss. Mix in cucumber, mint and basil.
- Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
- Arrange julienned or ribbon vegetables on 4 plates.
- Remove the bison steaks from the marinade, shaking off the excess.
- Heat the olive oil over high heat and sauté the bison strips for about 4 minutes, tossing to turn occasionally
- Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.