Yield: 4 Servings


1 pound lean bison tenderloin
(beef tenderloin, chicken or turkey breast also work)
½ cup low fat, low sodium chicken broth
1 garlic clove minced
2 Tbsp low sodium soy sauce
1 tsp fresh ginger root, grated
¼ tsp dried chilies, crushed
2 medium carrots, peeled, julienned
1 medium purple onion, cut into ½ rounds slivers
3 cups fresh bean sprouts
1½ cups broccoli florets
½ cup unsalted, raw cashews
2 tsp cornstarch
Enough water to make 2/3 cup when added to reserved marinade.


1. Cut the meat into 1/8 inch julienne strips. Combine next 5 ingredients in medium bowl. Mix well. Place meat in deep bowl and pour marinade over meat. Allow to marinade at room temperature while vegetables are being prepared.
2. Prepare skillet with cooking non-fat cooking spray. Heat over medium heat. Remove meat from marinade using a slotted spoon. Place meat in hot skillet and stir fry for a few minutes until meat is browned. Once meat is cooked, remove from skillet and place in clean bowl. Add carrot, onion and broccoli to skillet.
3. Continue to stir fry for about 4 minutes. Add bean sprouts and cashews. Stir fry for 2 more minutes. Return meat to skillet and stir fry until mixture is completely heated. Add cornstarch and water to reserved marinade mixture and toss in to stir fry. Cook until thickened. Serve over hot rice.

Garnish with cinnamon stick if desired. Enjoy hot!