Bok Choy, Six-Onion, and

Bison Stir-Fry

Bison has a rep for being tougher than beef, but I get great results by seasoning the meat generously and making sure I don’t overcook it. The bison is the perfect foil for six—count ’em—kinds of healthy alliums.

Serves 4

• 1 pound boneless, grass-fed bison rib-eye steak, thinly sliced
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 1 teaspoon fine sea salt (divided)
• ¼ teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil (divided)
• 1 small sweet onion, thinly sliced
• 1 leek, white and light green parts, well rinsed and thinly sliced
• ½ small red onion, thinly sliced
• 1 large shallot, minced
• 3 scallions, cut into 2-inch lengths
• 1 pound baby bok choy, thinly sliced, paler stems and leafier green parts separated
• 1 red bell pepper, chopped

In a medium bowl, toss the bison slices, chili powder, garlic, ½ teaspoon of the salt, and the red pepper flakes.

In a very large (at least 12-inch) skillet, heat 1 tablespoon of the oil over medium-high heat. Add the bison in a single layer and cook, turning once, until browned and just cooked through, 1 to 2 minutes per side. Remove the meat to a bowl and reserve.

Add the remaining 2 tablespoons oil to the skillet, then add the sweet onion, leek, red onion, shallot, and scallions and cook, stirring occasionally, until the onions are browned and softened, 7 to 8 minutes. Add the bok choy stems and cook, stirring, until crisp-tender, 1 to 2 minutes.

Add the reserved bison and the remaining ½ teaspoon salt and cook, stirring, until warmed through, 1 to 2 minutes. Remove from the heat and stir in the bok choy greens and bell pepper. Serve immediately.