I have a couple buffalo sirloins I need to cook tomorrow. How should I prepare them?

Rosemary Marinated Buffalo Sirloin

1 lb. Bison sirloin steak

1 cup red wine

2 Tbsp. dried rosemary

1/2 cup extra virgin olive oil

Marinate Buffalo steaks about 2 hours. Barbecue over hot coals.

Bison Sirloin Pepper Steak

1lb. Bison sirloin steak

2 sliced green peppers

1/4 cup oil

1 Tbsp. cornstarch

1 cup water

3 tsp. sugar

1 sliced onion

2 Tbsp. soy sauce

1/2 tsp. garlic salt

2 wedge-cut tomatoes

1/4 tsp. ground ginger

Cut steak into strips, brown in hot oil in large skillet. Stir in water, onion, garlic salt and ginger. Heat to boiling, then reduce heat. Cover and simmer 3 minutes. Add green peppers and simmer 5 minutes. Blend cornstarch, sugar and soy sauce and stir into steak mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Place tomato wedges on top of mixture, cover, and cook over low heat about 3 minutes. Serve with rice

Sweet and Sour Stir-Fried Sirloin

1 lb. bison sirloin steak

1/4 cup sugar

1 Tbsp. cornstarch

1/4 cup vinegar

1 Tbsp. cold water

1 Tbsp. instant chicken bouillon

3 Tbsp. oil

1 Tbsp. soy sauce

1 onion, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

8.25 oz. can pineapple chunks

2 tomatoes, cut into eighths

1/2 cup water

Cut sirloin steak into 1/8-inch slices. Mix cornstarch and 1 Tbsp. cold water. Heat oil in 12-inch skillet. Add steak and onion, cook and stir until steak is brown, about 3 minutes. Stir in drained pineapple chunks, 1/2 cup water, sugar, vinegar, bouillon and soy sauce. Heat to boiling. Stir in cornstarch mixture, cook and stir 1 minute. Stir in green pepper and tomatoes, cook and stir 1 minute. Serve with rice.

Chinese Buffalo Steak and Pea Pods

1 lb. Bison tenderloin or Buffalo sirloin steak

3 Tbsp. soy sauce

1 thin slice gingerroot, crushed

1 clove garlic, crushed

4 Tbsp. oil

13.75 oz. can chicken broth (about 1 2/3 cups)

6 oz. pkg. frozen Chinese pea pods

4 oz. sliced mushrooms

3 stalks Chinese cabbage, cut diagonally into 1/4-inch slices (about 2 cups)

1 sliced onion

8.5 oz. can water chestnuts, drained and thinly sliced

8.5 oz. can bamboo shoots, drained

3 Tbsp. cornstarch

1/2 tsp. salt

1/2 tsp. sugar

1 1/3 cups chow mein noodles or 3 1/2 cups hot cooked rice

Cut Buffalo steak into 1/8-inch slices. Mix 1 Tbsp. soy sauce, gingerroot and garlic, toss with steak. Cover and refrigerate at least 1 hour.

Cook and stir Buffalo steak in 2 Tbsp. oil until brown. Stir in 1 cup of the broth. Heat to boiling, reduce heat. Cover and simmer until Bison steak is tender, about 15 minutes. Remove steak and broth from skillet.

Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 Tbsp. oil over high heat 2 minutes. Stir in Bison steak, broth and pea pods. Cover, cook over medium heat 2 minutes.

Shake remaining broth, cornstarch, 2 Tbsp. soy sauce, salt and sugar in tightly covered container. Stir gradually into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.