Bison & Broccoli Skillet

Ingredients

• 15 mlavocado oil
• 454 gground bison
• 255 gbroccoli florets, cut into bite-sized pieces
• 240 mltomato sauce
• 15 mlapple cider vinegar
• 15 mlcoconut aminos
• 5.4 gchilli powder
• 1.5 ggarlic powder
• 4.5 gkosher salt or fine sea salt
• 0.6 gfreshly ground black pepper
• 2green onions, thinly sliced
• 340 gcooked cauliflower rice

Instructions

1. 1

   Brown the bison

   Heat the avocado oil in a large frying pan over medium-high heat. Add the ground bison, breaking it up with a spoon, and cook for about 6–7 minutes until browned and no longer pink.

2. 2

   Cook the broccoli

   Add the broccoli florets to the pan and cook for about 3–4 minutes, until they begin to brown.

3. 3

   Mix the sauce

   In a small bowl, whisk together the tomato sauce, apple cider vinegar, coconut aminos, chilli powder, garlic powder, salt and pepper.

4. 4

   Simmer the skillet

   Stir the sauce into the pan and lower the heat to medium. Simmer, stirring occasionally, for about 6–7 minutes, until the broccoli is completely tender.

5. 5

   Serve with rice

   Scatter the sliced green onions over the skillet and serve it over the cooked cauliflower rice.

What is a bison and broccoli skillet?

It is a skillet-style meal of browned ground bison and broccoli simmered together in a savoury, tangy tomato sauce. Rather than relying on a specific traditional origin, this version brings familiar quick-cook ingredients together for a straightforward weeknight dinner.

Bison gives the dish its rich, meaty base, while broccoli adds bite and the cauliflower rice makes a mild bed for the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 34g protein, 19g carbs, 30g fat.

The bison supplies most of the protein and a substantial share of the fat, while the tomato sauce and broccoli contribute carbohydrates. Cauliflower rice adds volume with relatively little carbohydrate compared with a grain-based rice; serve with an extra portion of vegetables if you want to balance the plate further.

Why these ingredients work

Bison: Ground bison browns quickly and provides the main savoury flavour. Break it into small pieces as it cooks so it mixes evenly with the vegetables and sauce.

Sauce: Tomato sauce brings body, apple cider vinegar adds sharpness and coconut aminos contribute savoury depth. Chilli powder and garlic powder season the mixture without needing to chop extra aromatics.

Browning the bison

Give the meat room to brown in the hot pan, breaking it up as you go. If liquid collects, keep cooking until it has evaporated and the bison is browned rather than simply simmered.

Getting the broccoli tender

Bite-sized florets cook through more evenly than large pieces. First let their edges take on a little colour, then simmer them in the sauce for the stated 6–7 minutes.

Doneness: The broccoli should be completely tender when pierced, while still holding its shape. If it needs more time, continue simmering and check it again.

Timing the sauce

Mix the sauce ingredients while the bison or broccoli cooks to keep the method moving. Once the sauce is in the pan, stir occasionally so it coats the meat and broccoli without catching on the bottom.

Serving the skillet

Spoon the bison and broccoli over cooked cauliflower rice and finish with sliced green onions. For a fuller plate, add a side salad or another vegetable; if you prefer a more substantial base, serve with cooked rice instead.

Recipe notes & tips

• Cut the broccoli florets to a similar size so they become tender at roughly the same time.
• Use a large frying pan so the bison can brown without crowding.
• Stir the sauce ingredients together before adding them to the pan for even seasoning.
• Taste the sauce near the end and adjust the salt or pepper to suit your preference.
• Have the cauliflower rice cooked and ready before serving.

Variations

• Add ginger: Stir a little freshly grated ginger into the sauce for extra aromatic warmth.
• Change the heat: Add chilli flakes to the sauce for a spicier skillet.
• Use another green: Replace some of the broccoli with bite-sized green beans.
• Swap the base: Serve the skillet over cooked rice instead of cauliflower rice.
• Finish with herbs: Scatter chopped coriander over the dish with the green onions.

Common mistakes to avoid

• Crowded pan: The bison can steam instead of brown; use a large pan and spread it out.
• Uneven florets: Large pieces may stay firm while small ones soften; cut them to similar sizes.
• Rushed simmer: The broccoli may remain too firm; simmer until it is completely tender.
• Unmixed sauce: Seasoning can be uneven; whisk the sauce ingredients together before adding them.
• Overcooked bison: The meat can dry out; stop cooking once it is browned and no longer pink.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a frying pan or microwave until hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions