I ended up with some leftovers of the bison steak that I made so I whipped up this stir fry. I wasn't that hungry so I didn't make any rice or noodles, but both would go good with this.
Here is my sinfully rare bison sliced up.
The marinade trio. I used the Asian style hot sauce instead of tabasco.
The ginger is from the freezer. I have mentioned this tip before but if you wrap ginger well in plastic wrap and foil it will keep in the freezer for quite a while.
I also realized after the fact the recipe called for rice wine, not rice vinegar, but it tasted just fine.
It actually makes it easier to peel and grate when frozen.
Everything goes in a bag and the meat dives in.
After a few hours assemble your other ingredients. I didn't have mushrooms but I had cauliflower and broccoli!
When you cook sesame seeds keep those suckers moving around and keep an eye on them. They will burn very quickly!
Once they are toasted get them out of there!
In with a little oil...
and in with the veggies. My bison was already cooked so I am doing things a bit out of order.
I put a lid on and a drop or 2 of water for a little steam action to cook the veggies.
In goes the meat!
Cook it until the sauce cooks down and thickens a little and sprinkle on your seeds.
I served it on my new Pyrex plate I found while thrift store shopping.
Of course you can do this with beef and someone else suggested venison! I think that would be delicious!