Thanks to its low heat, longer cooking time and added liquid, braising is the cooking method of choice to soften lean, low-fat cuts of bison. If bison (often labeled as buffalo) is a bit out of your budget or unavailable in your area, simply substitute with lean beef instead.
1 large red bell pepper, cut lengthwise into thin strips
2 cups sugar snap peas or snow peas, cut lengthwise into 1/4-inch strips
In a large Dutch oven, heat oil on medium-high. Pat bison dry with paper towel, add to pot and sear on both sides until lightly browned, 3 to 4 minutes per side. Transfer bison to a plate and cover to keep warm.
Add onion to pot and reduce heat to medium. Cook onion for 3 to 4 minutes, until softened and lightly browned, stirring. Add garlic, five-spice powder, ginger and white pepper; stir to combine and cook for 1 minute, stirring.
Add 1/3 cup broth and cook for 1 minute, scraping up browned bits from bottom of pot with a wooden spoon. Stir in tamari, carrots and remaining 2/3 cup broth. Return bison to pot; cover, reduce heat to low and cook for 20 minutes, until bison is tender when pierced with a fork.
Remove from heat and transfer bison to a cutting board to rest for 3 to 5 minutes; then cut into thin slices on a diagonal. Meanwhile, add bell pepper and peas to pot, return to low heat and cook for 2 minutes, until bell pepper is just tender. To serve, divide bison among plates and top with pan sauce and vegetables, or serve vegetables alongside.
Serving Size: 3 oz bison, 1 1/2 cups vegetables, 1/4 cup pan sauce