NUTRITION

SERVINGS

INGREDIENTS

6 oz Bison sirloin

0.25 tbsp Ghee

0.5 cup Red onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Berbere spice blend

0.5 cup Roma tomato

1 medium Jalapeño

1 piece Teff injera

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the bison sirloin dry with paper towels and cut into 1-inch cubes, then season with sea salt and black pepper.

• 2

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Add the sliced red onion to the skillet and sauté for 3-4 minutes until they begin to soften and caramelize.

• 4

  Stir in the minced garlic, grated ginger, and berbere spice blend, cooking for 1 minute until the spices are fragrant.

• 5

  Add the bison cubes to the pan in a single layer and sear for 2-3 minutes per side until browned but still tender.

• 6

  Toss in the chopped roma tomatoes and sliced jalapeño, sautéing for another 2 minutes until the tomatoes just begin to break down.

• 7

  Lay the teff injera flat on a large plate and top with the hot bison tibs mixture, allowing the juices to soak into the bread before serving.