If you haven't tasted or cooked buffalo, this is an excellent recipe to try. Based on a Food Network recipe using beef, it was easily adapted to buffalo. Buffalo meat is very lean so the secret here is to slice as thinly as possible. Prep your veggies before beginning to cook the meat. This dish will be on the table within 15 minutes.
3 T. vegetable or canola oil
3 Thai chilies or serranos, stemmed and thinly sliced
1 pound Buffalo chuck roast, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and sliced into 1/8 inch thick strips
1/4 cup fish sauce
2 T. soy sauce
2 T. honey
1 T. chili paste
1 1/2 cups chopped Thai basil leaves
1 cup whole fresh mint leaves
In a large cast iron skillet, heat oil over medium high heat. Add the garlic and chilies and cook until aromatic, about 3 minutes.
Add the buffalo strips and cook for about 2 minutes, stirring frequently.
Add the shallots and cook for 1 minute.
Add the bell pepper and cook for about 1 minute.
Add the fish sauce, soy sauce, honey and chili sauce. Bring the mixture to a slow simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove from heat and stir in the mint and basil until wilted. Serve over steamed rice if desired.