Buffalo Soldier

Thai Bison Salad

By Warren Rojas

Kyle Snyder once ambushed wife Rebecca with lunch pals. “I opened the front door to 10 Marines plus guests,” she said. One buddy was a Thai native who shared some family secrets. “I love the sweeter flavor of bison and think it goes well with most Asian dishes,” Snyder suggests.

Photography by James Kim

Kyle Snyder
Executive chef/owner, kybecca wine bar & shop

PREP TIME: 10 min.
COOK TIME: 15 min.
SERVES: 4

INGREDIENTS
1 cup rice powder
1/2 cup fish sauce
3/4 cup Tamari soy sauce
3/4 cup sugar
1/4 cup toasted sesame oil
Juice of 3 limes
Dried chili peppers (to taste)
1 bunch cilantro
2 packages cellophane noodles
Salad greens
2 pounds bison steak (I like the flank because it cooks quickly)

PREPARATION
FOR THE RICE POWDER
Toast rice over medium-high heat in a frying pan until it begins to turn golden brown. Place toasted rice in a spice mill or blender and grind to desired consistency. Reserve.

FOR THE SALAD
Fill a 3-quart pot halfway with water and begin boiling. Heat grill to 475-500 F. Spread salad greens on a large platter.

Combine the fish sauce, tamari, sugar, sesame oil, lime juice, dried chili peppers and cilantro in a bowl. Reserve.

Sear bison on grill until just medium rare (no longer than 3 minutes per side). Set meat aside to rest (2 minutes).

Cook the noodles until al dente (about 1 minute); spoon over on greens to wilt.

Slice the meat as thinly as possible against the grain (hold knife at 45-degree angle while cutting). Place the sliced meat and all its juices in the sauce; mix well.

Remove the meat and toss with at least 3 tablespoons (increase for additional coverage) of rice powder.

Pour half the sauce over the noodles. Arrange meat over the noodles and cover with remaining sauce.

(October 2009)