Steak Stir-Fry

Most of us are aware that bone broth soup is really good for us. It’s delicious warmed up and served as is, but it’s even better when used in recipes. This particular recipe uses bone broth as the sauce. I often make it for company and they always say, “This sauce is really good,” right before they get up and go for seconds.

Ingredients

1 pound grass-fed sirloin steak
2 cloves fresh squeezed garlic, rested for 10 minutes
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
2 cups bone broth
2 tablespoons of arrowroot powder
2 tablespoons coconut oil
optional: 6-8 mushrooms cut into pieces and cooked in ¼ cup butter
Himalayan pink or unrefined sea salt to taste
salad dressing marinade

For the salad dressing marinade:

½ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove fresh squeezed garlic, rested for 10 minutes
dash of mustard powder and unrefined sea salt
1 teaspoon maple syrup

Instructions

At least two hours (or the night) before, make the salad dressing marinade by mixing together the ingredients. Cut the steak into bite-sized pieces and blend into the marinade. Refrigerate and stir often.
If you plan to serve this over whole grain noodles or soaked/cooked whole grain rice, check the cooking times to coordinate with serving times.
90 minutes before serving, heat up the bone broth, cut the beets and carrots into bite-sized pieces and simmer in a stock pot. Check the water level as it cooks as sometimes more water needs to be added.
20 minutes before serving, cut the onion into small pieces and stir-fry along with the garlic in the coconut oil in a frying pan until soft (5-10 minutes). Add the steak and marinade, and cook, stirring often.
If using mushrooms, 10 minutes before serving, put them in a small pot with the butter and cook.
5-8 minutes before serving, add the corn, broccoli and beans (cut into bite-sized pieces) to the stock pot.
Just before serving, put everything together in the stock pot. Bring to a low boil. Put the arrowroot powder in ¼ cup cold water and stir. Add to the stock pot and allow the mixture to boil once again. It will thicken. Serve by itself or over whole grain noodles or soaked/cooked whole grain rice. Yum!
This dish can also be made with different vegetables. Add what you have available or what you love. Chicken can be used instead of steak. Marinate it in naturally fermented soy sauce and garlic.