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Asian Noodle Bowl
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Delicious bison steak slices on top of flavorful noodle soup with veggies and choice of toppings.
Ingredients:
  • 1 pound bison skirt steak or bison ribeye steak
  • 2 tablespoons soy sauce
  • 1 (14.5 ounce) can beef broth
  • 2 cups water
  • 6 ounces vermicelli rice noodles or angel hair pasta
  • 0.75 cup purchased peanut sauce
  • 2 cups bite-size broccoli florets
  • 2 medium carrots, cut into thin bite-size strips
  • 0.25 cup chopped peanuts
  • 2 sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon Asian chili sauce (Sriracha sauce)
  • 1 teaspoon Soy sauce
Instructions:
  • Preheat the broiler. Arrange the bison skirt steak on the broiler pan rack. Brush both sides of the steak with 2 tablespoons of soy sauce. Broil for 5 to 6 minutes, flipping once, until the internal temperature reaches 145 degrees F. Rest covered with foil for 10 minutes before serving.
  • In a large saucepan over medium-high heat, bring broth and water to a boil. Add vermicelli noodles and cook for 3 minutes until tender. Snip the noodles into smaller pieces with kitchen scissors. Stir in peanut sauce, broccoli, and carrots. Remove from heat, cover, and let stand for 10 minutes before serving.
  • Thinly slice the bison skirt steak against the grain into bite-size pieces, ensuring tenderness and flavor. Divide the flavorful noodle mixture evenly among 4 bowls. Generously top each bowl with the succulent bison skirt steak slices. Sprinkle with crunchy peanuts and fragrant green onions or cilantro for added depth of flavor. For an extra kick, serve with luscious Asian chili sauce and a drizzle of soy sauce to satisfy your taste buds.

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