Roasted Bison with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour, yet feels restaurant worthy. Bison is such a lean, flavorful meat that pairs beautifully with the tender pak choi and bright Asian flavors. I love that bison is packed with more protein and less fat than beef, making it a healthier choice without sacrificing taste. The ginger, garlic, and sesame create this wonderful aromatic sauce that coats everything perfectly. Best of all, you probably have most of these ingredients on hand already, so there's no need for a special trip to the store. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 4bison ribeye steaks(6 oz each, room temperature)
- 1½ poundspak choi(halved lengthwise)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with salt and black pepper about 15 minutes before cooking.
Tip: Bringing meat to room temperature ensures even cooking throughout and a better crust.
- 2
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the glaze. Set aside.
Tip: This aromatic glaze complements bison's lean, rich flavor beautifully.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place bison steaks in the pan and sear for 3-4 minutes per side without moving them, until a golden crust forms.
Tip: Don't flip too early—patience creates that coveted caramelized exterior.
- 4
Brush the seared bison steaks with half of the prepared glaze on both sides, then transfer the skillet to the preheated oven for 12-15 minutes for medium-rare (internal temperature of 130-135°F).
Tip: Bison is very lean, so avoid overcooking to prevent dryness.
- 5
While the bison roasts, arrange pak choi cut-side up on a separate baking sheet. Drizzle with remaining glaze and roast alongside the bison for the final 12 minutes.
Tip: The pak choi becomes tender with caramelized, crispy edges in the high heat.
- 6
Remove both the skillet and baking sheet from the oven. Transfer bison steaks to a cutting board and let rest for 5 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and moist.
- 7
Arrange roasted pak choi on serving plates, top with a bison steak, and drizzle any pan juices over the top. Garnish with sliced green onions and sesame seeds before serving.
Tip: The pan juices add extra umami depth to each bite.
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