Thai-Style Grilled Bison Salad Recipe Video

If you want to prepare some uniquely healthy and delicious salad, then you should try this out. Bison meat is rich in iron, protein and other nutrients. When served on a Thai salad, it offers a delicate taste. Watch the video to learn the process and recreate at your earliest.

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Servings4Cuisine
CourseTaste
MethodDish
Main IngredientInterest Group

Ingredients

For cabbage salad
 Cabbage head1⁄2 , shredded
 Red cabbage1⁄4 Cup (4 tbs), shredded
 Fish sauce1 Tablespoon
 Lime1⁄2 , juice extracted
For bison steak
 Bison new york strip steaks200 Gram (2 steaks)
 Pepper To Taste, grounded
 Garlic powder To Taste
 Salt To Taste
For green onion salad
 Lemon grass stalk1
 Serrano chili1 , minced
 Green onion1 Bunch (100 gm), sliced
 Shallot2 , minced
 Lime1 1⁄2 , juice extracted
 Cilantro1⁄4 Cup (4 tbs), roughly chopped
 Mint1⁄4 Cup (4 tbs), roughly chopped

Nutrition Facts

Serving size

Calories 139 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 24.3 mg

Sodium 436.4 mg18.2%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.2 g13%

Sugars 3.2 g

Protein 13 g25.4%

Vitamin A 29.2% Vitamin C 73.8%

Calcium 6% Iron 7.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the grill on medium heat.
2. Cut off the stem and root end of the lemongrass, remove the tough outer leaf and mince.

MAKING
3. In a large bowl add in cabbage and red cabbage. Followed by fish sauce and lime juice. Mix well and set aside to marinate.
4. Place the steaks in a tray and season with salt, pepper and garlic powder. Rub generously on both sides.
5. Place the steaks on a preheated grill and cook on each side for 3 minutes.
6. Take off the steaks from the grill and let it rest for 8 to 10 minutes so that the juices redistribute.
7. In a bowl add in the lemon grass, serrano chili, green onions, and the shallots.
8. Season with fish sauce and lime juice.
9. Add in the cilantro and mint. Toss all the ingredients well.
10. Thinly slice the bison steaks against the grain to make sure the meat stays moist and tender and add to the green onion bowl. Toss to coat.

SERVING
11. To plate this exotic dish, add the marinating cabbage salad and top with the bison.

Comments

Prezi profile page

Prezi says :

Wow that seems to be a great Thai Salad to try! Looks very appetizing! I would make it a lil more spicier (agree with Shantihh), may be with more ground pepper and also jalapenoes! :)
Posted on: 14 July 2009 - 12:21am
rdoolan profile page

rdoolan says :

Just a tip - I can't always find fresh lemongrass in my supermarket, so prefer to use Gourmet Garden lemongrass paste. It's sold in the fresh produce department at Safeway and lots of other supermarkets. The tube has plenty of servings and is already prepared for me, which saves a lot of preparation time. Lasts for 3 months in the fridge and 6 months in the freezer. www.gourmetgarden.com has a store locator and some other lemongrass recipes.
Posted on: 31 January 2009 - 9:23pm
shantihhh profile page

shantihhh says :

Great recipe, but too light on chiles! I'd use 4 or 5 Phrik Kee Nu (Thai chiles). Bison is a much healthier choice-forget the beef! Shanti/Mary-Anne
Posted on: 3 November 2008 - 1:22pm
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