Tuesday’s Healthy Fuel Recipe: GRASS-FED Beef & Venison – 2 ways…
We’re doing 2 Recipes for the price of 1 today at Fuel Right. Our featured ingredient is grass-fed beef. Or, if you have access to elk or deer meat (naturally grass fed, higher in omega-3 fats, and super-healthy), it’s perfect for those as well.
Remember, if you’re choosing beef, you’ve gotta be careful to make it as healthy as possible, especially in terms of its ratio of omega-3 fats (anti-inflammatory and good) to omega-6 fats (pro-inflammatory and bad). By choosing grass fed beef, you’ll improve this ratio.
And, since grass fed meats and venison can be a little leaner and tougher than others, I am also providing a recipe that utilizes a slow cooker (one of my FAVORITE things in the world) to soften it up.
Recipe #1: Blue Cheese Steak Salad
- 8-10 ounces cooked lean Grass-Fed beef, elk, or venison sirloin steak
- 3 tablespoons olive oil
- 1.5 tablespoons red wine vinegar
- 1 Tbsp lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup crumbled blue cheese
- 3-1/4 cups Spinach or romaine lettuce – rinsed, dried, and torn into bite-size pieces
- 1 small tomato, sliced
- 1/2 small green bell pepper, sliced
- 1/2 carrot, sliced
- 3 tablespoons sliced red onion
- 2 tablespoons sliced pimento-stuffed green olives
Directions: In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with cooked steak and drizzle with dressing. Enjoy! Serves 2.
Nutrition Information: 495 calories, 26.4 grams fat, 8.2 grams saturated fat, 10 grams carbs, 3.4 grams fiber, 33 grams protein.
- 2 pounds Grass-Fed Beef, Elk, or Venison boneless chuck steak
- 1/4 cup Bragg’s Liquid Aminos or soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger or 2 Tbsp freshly minced ginger
- 1-2 garlic clove, minced
- 4 teaspoons cornstarch
- 2 tablespoons water
- Pineapple rings
- Chopped green onions
Directions: Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.
Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup (optionally skim any fat). Add water to liquid to measure 1-1/2 cups.
Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through.
Serve over sauteed vegetables, salad vegetables, or in large lettuce or spinach leaves as wraps for a wonderful Teriyaki Beef and vegetables meal. Add pineapple slices and/or chopped green onions.
Yield: 8 servings.
Ever wonder, if grains are used to fatten up cattle before slaughter, and they negatively change the ratio of healthy fats to unhealthy fats in the animals’ bodies, do they do the same to us (fatten us up and negatively affect our fatty acid ratio)? I did. Hmmmm. We’ll explore that one next week…
For more info on grass-fed beef vs. conventionally fed beef, read all yesterday’s post below or by clicking here.
Give your body what it needs everyday with the right Foods, Drinks, and Supplements. If you would like my help with it, I offer comprehensive plans as Instant Downloads and as Custom Clients starting at just $20. My coaching clients receive new recipes, tips, and ongoing support. And, as a FuelRightBlog reader, get a further discount with coupon code: password-frblog username-reader. I’d love to work with you!
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