Bison & Vegetables Skillet

Bison and vegetables are sautéed together in this easy skillet. Done in less than 30 minutes, this is a quick paleo and low-carb meal.

No, I did not use one of my many slow cookers. I busted out my Lodge Cast-Iron Skillet for this one. My triathlon-training husband requested bison meat so I ordered up a ton of it (ground and tips) from Omaha Steaks. Of course if you can’t get your hands on bison you can use beef. I suggest grass-fed beef but that’s just a suggestion. If you don’t use grass-fed I’m not judging you. Heck…I don’t always use grass-fed myself.  Anyway, I started by marinating the bison for about 5 hours in the marinade you see below.

Simple Meat Marinade (1 lb)
1/4 cup oil (I used avocado oil)
1 tbsp + 1-1/4 tsp low-sodium soy sauce or coconut aminos
1 tbsp + 1 tsp worcestershire sauce
1 tbsp + 1 tsp red wine vinegar
1 tbsp lemon juice
1 tsp mustard
1/2 tsp pepper
In a medium size bowl, whisk together marinade ingredients. Marinate meat for at least 1 hour to overnight, flipping meat at least once. Discard marinade & cook meat.

Personally I like my meat medium-well but I know that is not a popular choice. Because of that, I will not list out a cooking time for the red meat; you can cook it to your liking. For the vegetables, once again I encourage you to use your favorite vegetables. Since this is cooked in a skillet, you really can’t go wrong here. Listed in the recipe box are the vegetables that I used. This time. I’m sure next time I make this there will be a different set of veggies in the pic.

Bison & Vegetables Skillet

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Fit SlowCooker Queen

Serves: 4 servings

Ingredients

• 1 lb bison or beef, cubed
• 1 bell pepper, sliced
• 1 medium-size red onion, sliced
• 8 ounces mushrooms, slices
• 2 tbsp fresh cilantro
• ¼ C oil (I used avocado oil)
• 1 tbsp + 1-1/4 tsp low-sodium soy sauce or coconut aminos
• 1 tbsp + 1 tsp worcestershire sauce
• 1 tbsp + 1 tsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp mustard
• ½ tsp pepper

Instructions

1. In a medium size bowl, whisk together marinade ingredients. Marinate meat for at least 1 hour to overnight, flipping meat at least once.
2. Heat skillet on stove over medium heat. Discard marinade and add meat to the skillet.
3. Cook 3-5 minutes each side or until meat is cooked to your liking.
4. Remove meat from skillet. Add vegetables and cook 5-7 minutes or until soft.
5. Add meat back to skillet and warm through, mixing well.
6. Top with fresh cilantro and serve.

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