Gingered Noble Premium Bison Steak Bites

The pandemic has closed many restaurants, but this crispy, sweet and spicy dish will provide you a delicious and easy dinner at home. Breathe excitement into your meal for two or make it an appetizer for a household of four. Prep the bison while you make the ginger sauce. Garnish with sautéed red pepper strips and fresh green onion. Serve over steamed rice and greens,or citrus salad to impress your quarantine bubble! 
– chef Liana Robberecht

1 package Noble Premium Steak (about 1 c)
1 T ground Chinese 5 spice
2 T ground onion powder
2 T ground garlic powder
1 t baking soda
2 T soya sauce

Mix all ingredients together. Let sit in the fridge for 1 hour.


1 c cornstarch
½ c flour
1 egg + 1 T cold water

Mix cornstarch and flour together. In a separate bowl, mix egg with the cold water. Coat bison pieces with the cornstarch and flour mixture, then add bison to egg mixture and evenly coat. Finally, return bison back into the cornstarch and flour mixture.

Fill a skillet with 1 inch of oil. Heat over medium heat until simmering Add the breaded bison pieces in batches, being careful not to crowd the pan. Fry until golden brown (2 minutes approx). Turnover using tongs, remove onto paper towel, lightly season with salt. Alternatively, if you have a home fryer use that.

Ginger Sauce

2.5 c water
1 whole orange sliced
¼ c grated fresh ginger
¼ c roasted garlic
2 c dark brown sugar
¼ c molasses
¼ c soy sauce
2 whole star anise
2 T Sambal Oelek chili paste
2 T white vinegar
3 T cornstarch

In sauce pot bring all ingredients together, except cornstarch. Bring to a boil, then simmer on low for 1 hour.

After simmering is complete, adjust flavours as desired (add more heat if you like). Remove star anise and the orange, then thicken sauce slightly with cornstarch in blender. This can be made ahead, heat up before tossing with the bison.

To serve: Toss warm ginger sauce with the fried bison, or drizzle over.

Makes 2 portions or an appetizer for 4.