Grilled Bison with Bamboo Shoot and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This recipe came together when I wanted something special but didn't have hours to spend in the kitchen. Bison is leaner than beef and packed with protein, making it a guilt free choice for a weeknight dinner. The ginger glaze brings brightness and warmth, while the bamboo shoots add a delightful crunch. What I love most is how quickly it all comes together, ready to serve in under an hour from start to finish. It's elegant enough to impress guests but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 800 gbison steaks(cut into 4 pieces, about 2 cm thick)
- 400 gfresh bamboo shoots(sliced lengthwise)
- 30 gfresh ginger(minced)
- 60 mlsoy sauce
- 30 mlrice vinegar
- 25 ghoney
- 4garlic cloves(minced)
- 45 mlolive oil
- 15 mlsesame oil
- 2green onions(sliced)
- 5 gblack pepper(freshly ground)
- 5 gsea salt
Detail level
Instructions
- 1
Whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, and sesame oil in a small bowl to create the glaze. Set aside and let the flavors meld while you prepare the rest.
Tip: Make this glaze while your grill preheats so it has time to develop deeper flavors.
- 2
Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper. Let them sit at room temperature for about 10 minutes to allow the seasoning to penetrate.
Tip: Dry meat creates better grill marks and a nicer crust than wet meat.
- 3
Preheat your grill to medium high heat, about 200 degrees Celsius. Brush the grates lightly with olive oil to prevent sticking.
Tip: Test the grill temperature by holding your hand 10 cm above the grates; you should be able to hold it there for about 3 seconds.
- 4
Toss the bamboo shoot slices with 15 ml of olive oil, salt, and pepper. Arrange them in a grill basket or on a piece of foil to prevent them from falling through the grates.
Tip: Grilling bamboo shoots in a basket keeps them together and allows them to develop light char marks.
- 5
Place the bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them. Flip and cook for another 3 to 4 minutes for medium rare, which is ideal for bison.
Tip: Bison is very lean, so avoid overcooking or it becomes tough; medium rare to medium is the sweet spot.
- 6
During the last 2 minutes of cooking the steaks, place the bamboo shoots on the grill alongside them. Brush the steaks with the ginger glaze and turn the bamboo shoots occasionally for even cooking.
Tip: Brushing with glaze in the final minutes prevents burning while adding a beautiful caramelized finish.
- 7
Remove the steaks and bamboo shoots from the grill and transfer to a warm plate. Brush with any remaining glaze and let the steaks rest for 3 minutes before serving.
Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.
- 8
Arrange one bison steak and a portion of bamboo shoots on each plate. Scatter fresh green onions over the top and drizzle with any pan juices.
Tip: The fresh green onions add a bright, peppery finish that complements the richness of the bison.
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