Follow these steps for perfect results
Bison skirt steak
Soy sauce
Beef broth
Water
Vermicelli rice noodles
Peanut sauce
Broccoli florets
bite-size
Carrots
thin bite-size strips
Peanuts
chopped
Green onions
sliced
Fresh cilantro
chopped
Asian chili sauce
Soy sauce
Preheat broiler.
Place bison skirt steak on the unheated rack of a broiler pan.
Brush both sides of bison skirt steak with 2 tablespoons of soy sauce.
Broil 4 to 5 inches from the heat for 5 to 6 minutes, turning once, until an instant-read thermometer registers 145 degrees F.
Cover with foil and let stand for 10 minutes.
Bring beef broth and water to a boil over medium-high heat in a large saucepan.
Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender.
Use kitchen scissors to snip the noodle strands into smaller pieces.
Stir in peanut sauce, broccoli, and carrots.
Remove from heat. Cover and let stand for 10 minutes.
Thinly slice bison skirt steak against the grain into bite-size pieces.
Divide noodle mixture among 4 bowls.
Top with bison skirt steak pieces.
Sprinkle with peanuts and green onions or cilantro.
Serve with Asian chili sauce and additional soy sauce, if desired.
Expert advice for the best results
Adjust the amount of peanut sauce to your preference.
For a spicier dish, add more chili sauce.
Garnish generously with peanuts and green onions for added flavor and texture.
Everything you need to know before you start
15 minutes
The noodle mixture can be prepared ahead of time and reheated.
Garnish with fresh herbs.
Serve hot.
Garnish with extra peanuts and green onions.
Off-dry Riesling complements the nutty and savory flavors.
A crisp lager provides a refreshing contrast.
Discover the story behind this recipe
Represents the fusion of various Asian flavors and ingredients.
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