Ingredients
- 1 pound bison (such as New York strip steak), cut across the grain in ⅛-inch thick slices (grass-fed or pasture-raised if possible)
- ¼ cup tamari, divided
- ¼ cup avocado oil, divided
- ½ large yellow onion, diced in 1-inch cubes
- 1 large bok choy, cut into 1-inch pieces, green and white parts separated
- 1 bell pepper, thinly sliced
- 2 cups snow peas, ends removed
- 2 cups cauliflower rice
- 3 large garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- ⅓ cup roasted cashews, roughly chopped
- Scallions for garnish (optional)
Method
Step 1
Preheat a cast iron skillet over medium-high heat.
Step 2
Combine the sliced bison and tamari in a mixing bowl and allow it to marinate while preparing the ingredients.
Step 3
Once the pan is hot, add half of the oil, the onions, and the white parts of the bok choy. Sauté for 2 minutes.
Step 4
Once the onions begin to brown, add the bell peppers and continue to sauté for another minute.
Step 5
Add the snow peas and sauté for 2 minutes, then transfer the veggies onto a platter or baking sheet.
Step 6
Wipe out the frying pan and transfer back to the heat. Once the pan is warm, add the remaining oil as well as the sliced garlic, sauté for 30 seconds, making sure to stir constantly to avoid burning.
Step 7
Toss the bison into the garlic and fry for 2 minutes while stirring occasionally.
Step 8
Add the tomato paste to the pan and stir to incorporate, followed by the cauliflower rice, and stir again. Then add the cooked veggies along with the green parts of the bok choy and cook for 2 minutes.
Step 9
Remove from heat, transfer to a serving dish, and top with cashews. Serve immediately and garnish with scallions (if using).
Nutritional analysis per serving: Calories: 475, Total Fat: 25g, Saturated Fat: 5g, Cholesterol: 96mg, Sodium: 905mg, Carbohydrates: 21g, Fiber: 6g, Sugars: 9g, Protein: 44g, Net Carbs: 14g
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