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.

Ingredients:

Marinade

  • 1 pound pack of stir-fry fajita bison strips
  • Juice from 1 lime
  • 2 cloves of garlic, minced
  • ½ cup low sodium soy
  • ¼ cup honey

Pad Thai

  • 8oz package of rice noodles
  • Pad Thai Sauce, like this one - Watcharee Pad Thai Sauce 
  • Thai Peanut Sauce, this is my go to - Sky Valley Organic Thai Peanut Sauce
  • 2 cloves of garlic, minced
  • 3 eggs
  • 1 cup bean sprouts
  • ½ cup carrots – thinly sliced or you can buy the matchstick pre-cut ones
  • 3 TB sesame oil, divided
  • 1 lime, cut into wedges
  • 3 green onions, chopped
  • ½ cup dry roasted peanuts, roughly chopped
  • ½ cup of cilantro

*Sometimes I go a little crazy with the veggies if I have some extra lying around so play around with adding carrots, bell peppers, jalapeno if you like that heat

 

Instructions:

 

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

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

 

Instructions:

 

Pad Thai

  1. Remove the sirloin from the fridge 20-30 min before cooking, pat dry
  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

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

  1. Add the carrots, bean sprouts, green onions and mix together]
  2. Drizzle the Thai Peanut Sauce on top
  3. Garnish with peanuts, cilantro and lime wedges

 

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