Ingredients:
- 1 lb. Bison tenderloin or Buffalo sirloin steak
- 3 Tbsp. soy sauce
- 1 thin slice gingerroot, crushed
- 1 clove garlic, crushed
- 4 Tbsp. oil
- 13.75 oz. can chicken broth (about 1 2/3 cups)
- 6 oz. pkg. frozen Chinese pea pods
- 4 oz. sliced mushrooms
- 3 stalks Chinese cabbage, cut diagonally into 1/4-inch slices (about 2 cups)
- 1 sliced onion
- 8.5 oz. can water chestnuts, drained and thinly sliced
- 8.5 oz. can bamboo shoots, drained
- 3 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 1/3 cups chow mein noodles or 3 1/2 cups hot cooked rice
Instructions:
Cut Buffalo steak into 1/8-inch slices. Mix 1 Tbsp. soy sauce, gingerroot and garlic, toss with steak. Cover and refrigerate at least 1 hour.
Cook and stir Buffalo steak in 2 Tbsp. oil until brown. Stir in 1 cup of the broth. Heat to boiling, reduce heat. Cover and simmer until Bison steak is tender, about 15 minutes. Remove steak and broth from skillet.
Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 Tbsp. oil over high heat 2 minutes. Stir in Bison steak, broth and pea pods. Cover, cook over medium heat 2 minutes.
Shake remaining broth, cornstarch, 2 Tbsp. soy sauce, salt and sugar in tightly covered container. Stir gradually into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
