| Fast Weeknight Bison Stir Fry

Author / John

1 - 2 minute read

Here is a quick and easy recipe that I use for weeknight dinners. I’ll get this meal from the fridge to the plate in under 30 min. Bison and purple cabbage form the backbone of this stir fry, and I’ll add as many different colored vegetables as I can get my hands on. Stir fry is simple: fry veggies and meat while stirring, but to get a stir fry this size cooked fast requires some practice.
The higher heat you cook this at the faster it will finish, but we don’t want to fly too close to the sun and get burned. The key is to use medium heat the first time and then build up to higher heats each time you repeat this recipe. By following this progression you will naturally figure out the right stirring cadence to cook it fast without burning the cabbage.
Below is the base recipe, but I’ve included the other colorful veggies I generally use as well. This can serve one on the Bulking Protocol, or be a meal prep option for the Leaning Protocol. For example, I will either use it for dinner or save half for lunch the next day depending on my goals.


1 Tbsp Olive oil
½ Purple cabbage shredded
20 oz Ground bison
2 Tbsp Coconut aminos
2 Tbsp Vietnamese garlic chili sauce
Salt and Pepper to taste
1 Lime
(optional) 1-2 Sweet Peppers
(optional) 1 Handful of rainbow baby carrots
(optional) Rice to meet carb requirements


  1. Decide if you will be serving with rice and add the appropriate amount of rice and water/stock (1:2) to the cooker
  2. Heat the olive oil in a cast iron skillet over medium-high heat. While that’s warming up prep the veggies.
  3. Cut all of the veggies into stir fry appropriate pieces. For cabbage, this means quartered, then de-cored, and sliced into ¼” ribbons
  4. Add the veggies and chili sauce to the skillet, turn to high heat, and begin to stir
  5. Once the veggies are nice and hot and the cabbage has lost some moisture add in the bison and pepper. Keep stirring
  6. When the bison is about half cooked add in the aminos and any more chili sauce you like. Keep stirring.
  7. Once everything is cooked how you like it salt to taste and stop stirring. Plate it up and remember to clean and season the skillet while it’s still hot.
  8. Serve over a bed of optional rice (#earnyourcarbs) and with a mandatory lime to squeeze on top.


1500 calories
160g Protein
75g Carbs
60g Fat

2 Cups of Rice adds 400 cal and 95 carbs to make it iso-caloric

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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  1. Sully on November 8, 2019 at 4:41 pm

    Pretty darn good sir.

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