Teriyaki Bison Sirloin with

Sweet Potato and Bok Choy


Teriyaki Bison Sirloin:

  • 1/2 cup (125 mL) soy sauce

  • 1/4 cup (60 mL) rice wine vinegar

  • 2 tbsp (30 mL) sesame oil

  • 2 tbsp (30 mL) hoisin sauce

  • 2 tbsp (30 mL) honey

  • 4 tsp (20 mL) minced fresh ginger

  • 1 tbsp (15 mL) brown sugar

  • 2 cloves garlic, minced

  • 1/4 tsp (1 mL) salt and pepper 

  • 2 tbsp (30 mL) canola oil

  • 4 Noble Premium Bison Top Sirloin Steaks 


Soy Mashed Sweet Potatoes:

  • 2 lb (1 kg) sweet potatoes, peeled and chopped

  • 2 cloves garlic

  • 3 tbsp (45 mL) butter

  • 4 tsp (20 mL) soy sauce

  • 1 tbsp (15 mL) sesame oil

  • 1 tbsp (15 mL) sambal oelek

  • 1/4 tsp (1 mL) each salt and pepper


Blanched Bok Choy:

  • 8 baby bok choy, halved or quartered (if large)


Sautéed Shiitake Mushrooms:

  • 2 tbsp (30 mL) canola oil

  • 1/2 lb (250 g) shiitake mushrooms, stems removed and sliced

  • 1/4 tsp (1 mL) each salt and pepper

PREP TIME: 45 min | COOK TIME: 1 hr 15 mins | TOTAL TIME: 2 hrs (+ 2 hrs 10 mins standing time) | SERVES: 4

Bison sirloin steaks are marinated in homemade teriyaki sauce for a rich and robust dish that is sure to impress friends and family.


  1. Teriyaki Bison Sirloin Steak: Whisk together soy sauce, vinegar, sesame oil, hoisin sauce, honey, ginger, brown sugar, garlic, salt and pepper. Marinate steaks in teriyaki sauce for at least 2 hours, or overnight, covered, in refrigerator. Remove steaks from marinade, reserving marinade. Transfer marinade to saucepan set over medium heat; bring to boil. Cook for 3 to 5 minutes or until thickened to syrupy consistency; set aside.

  2. Pat steaks dry with paper towel. Heat oil in large heavy-bottom skillet set over medium-high heat; working in two batches, sear steaks for 4 to 6 minutes per side for medium-rare, or until cooked as desired. Transfer to plate; let stand for 10 minutes. Keep warm.

  3. Soy Mashed Sweet Potatoes: In large pot of boiling salted water, cook sweet potatoes and garlic for 15 to 20 minutes or until tender. Drain well; mash with butter, soy sauce, sesame oil, sambal oelek, salt and pepper until smooth. 

  4. Blanched Bok Choy: In saucepan of boiling salted water, cook bok choy for 2 to 3 minutes or just until tender. Drain well.

  5. Sautéed Shiitake Mushrooms: Heat oil in wok or large skillet set over medium-high heat; cook mushrooms, salt and pepper for 4 to 6 minutes or until golden and tender.

  6. Slice steak; serve with mashed sweet potatoes, bok choy and shiitake mushrooms. Drizzle a few spoonfuls of reduced teriyaki marinade over top. 


  • Substitute Chinese greens or spinach for bok choy.

  • Use any remaining teriyaki marinade with bison steak stir-fries, burgers or grilled steaks.





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