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Steak Stir-Fry Made with Bone Broth

Now that you have made your nutritious bone broth, you want to find lots of ways to bring it to your family’s palate. This is one of my favorite recipes. When we have guests invited to our house for a meal, this is often what gets cooked. Always, they comment on the fabulous “sauce.” And, everybody goes for seconds. It never fails to be a hit!

You can use London Broil, Top Sirloin Butt Steaks, Beef Minute Steaks, NY Strip Kabobs, Sirloin Tip Steaks or Tri-Tip. I like to marinate the cut up steak in my favorite salad dressing for a couple of hours ahead or overnight.

 

Salad Dressing

1 cup good quality olive oil

¼ cup balsamic vinegar

3 cloves fresh squeezed garlic or ½ teaspoon garlic powder (see below)

2 tablespoons maple syrup

¼ teaspoon powdered mustard

generous pinch of salt to taste

 

Put all the ingredients together in a jar. Stir vigorously when pouring it out as the oil rises to the top. Store in the refrigerator.

 

Stir-Fry

1 pound steak
4 tablespoons of salad dressing
4 cloves fresh squeezed garlic
2 medium beets
3 large carrots
1 medium onion
½ cup frozen or fresh corn
½ cup frozen or fresh broccoli
½ cup frozen or fresh beans
1 jar bone broth
2 tablespoons of arrowroot
2 tablespoons coconut oil
optional: 6 or 8 mushrooms cut into pieces and cooked in ¼ cup butter
Himalayan pink or sea salt

 

Cut 1 pound of steak into bite size pieces and marinate in 4 tablespoons of salad dressing and 4 cloves of fresh squeezed garlic. Put the garlic in a small dish for about ten minutes before adding it to the brine. Garlic contains two different ingredients that, when squeezed, will form the medicinal part by interacting together. This takes about ten minutes. Also, be sure to buy garlic that has some roots still on the bulb. Much of the garlic sold in this country comes from China and is of dubious quality. These garlics generally have their roots shorn off.

 

Thaw one of your frozen pints of bone broth. If you are short on time, place the whole jar in some hot water—you don’t need to thaw the whole thing but you need to be able to get the broth out of the jar. Place in a pot. Heat to a low boil. Cut up the carrots and beets into bite-sized bits and add to the broth. These will need an hour to an hour and a half to cook depending upon their size. The smaller the pieces, the faster they will cook.

 

If you are using mushrooms, place them, the butter and a pinch of salt in a small pot about 20 minutes before serving time. Saute until they are soft.
About twenty minutes before serving, put the coconut oil in a large skillet along with a pinch of salt. Cut the onion and saute until soft; about eight minutes. Put in the steak and saute until cooked; another eight minutes or so. Add the broth with the carrots and beets. Immediately add the corn, broccoli, beans and mushrooms. Once it is all heated up, cook for another five minutes. Put the arrowroot in a cup with ½ cup cold water. Pour over mixture and bring to a boil; this will thicken it. Serve plain or over noodles. Yum!

 

This dish can be made with leftover cooked chicken or turkey (no need to marinate). Any other vegetables can be substituted for the ones used here; peas, celery, parsnips, eggplant, cabbage, sweet peppers, zucchini, summer squash or potatoes are all good choices. This can be a good way to use up veggies that are leftover from other meals.

 

Celeste Longacre is the author of “Celeste’s Garden Delights” and an accomplished gardener who has been growing most of her family’s vegetables for over 35 years. She also writes a regular gardening blog for The Old Farmer’s Almanac and Mother Earth News. For further information, visit her website at www.celestelongacre.com or her Facebook page.

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