Post by Loupy on Feb 17, 2017 15:43:04 GMT -7
Beef Heart Stir Fry
From: Aimee Wilson of One Full Plate @ blog.grasslandbeef.com/
Serves: 4-5
Ingredients:
1 Grass Fed Beef Heart
1/4 cup of Coconut Secret Garlic Coconut Aminos Sauce
1 tbsp of Organic Sesame Seeds
1 heaping tbsp of fat you have handy (we have a mug full of bacon fat we use)
1 spiralized whole Organic Zucchini
1 cup of chopped or sliced Organic Purple Sweet Potatoes
1/2 cup of Diced Organic Onions
1 cup of Tri-Colored Organic Carrots
1 pinch of pink salt and pepper
1 tsp of Organic powdered ginger
1 pinch of Arrowroot starch to thicken
1 tbsp of Fish Sauce (I like Red Boat the best)
Directions:
Start trimming your beef heart; meaning remove all of the spongy and artery looking things from the heart (it will feel gross, but you need to grasp it or you’ll cut yourself).
Throw away all non “raw steak” looking particles and cut/cube up the heart.
There should be about 1-1.5 cups worth.
On a large skillet, heat to medium low heat and add in the fat.
Once the fat becomes see thru, add in the sweet potatoes, carrots, and onions.
Toss so all get coated in fat and let the potatoes, carrots, and onions cook until al dente (should be about 15-20 min).
Turn down the heat until low and add in the cubed beef heart, ginger, salt, coconut aminos, and fish sauce to the skillet.
Let cook for about 8-10 minutes or until the meat is medium rare (or longer if you want it a little more cooked) then add in the arrowroot starch.
Swivel so that the starch circulates and is blended to thicken.
Grab a handful of zucchini noodles into a bowl and then spoon a big scoop from the skillet on top.
Voila!
From: Aimee Wilson of One Full Plate @ blog.grasslandbeef.com/
Serves: 4-5
Ingredients:
1 Grass Fed Beef Heart
1/4 cup of Coconut Secret Garlic Coconut Aminos Sauce
1 tbsp of Organic Sesame Seeds
1 heaping tbsp of fat you have handy (we have a mug full of bacon fat we use)
1 spiralized whole Organic Zucchini
1 cup of chopped or sliced Organic Purple Sweet Potatoes
1/2 cup of Diced Organic Onions
1 cup of Tri-Colored Organic Carrots
1 pinch of pink salt and pepper
1 tsp of Organic powdered ginger
1 pinch of Arrowroot starch to thicken
1 tbsp of Fish Sauce (I like Red Boat the best)
Directions:
Start trimming your beef heart; meaning remove all of the spongy and artery looking things from the heart (it will feel gross, but you need to grasp it or you’ll cut yourself).
Throw away all non “raw steak” looking particles and cut/cube up the heart.
There should be about 1-1.5 cups worth.
On a large skillet, heat to medium low heat and add in the fat.
Once the fat becomes see thru, add in the sweet potatoes, carrots, and onions.
Toss so all get coated in fat and let the potatoes, carrots, and onions cook until al dente (should be about 15-20 min).
Turn down the heat until low and add in the cubed beef heart, ginger, salt, coconut aminos, and fish sauce to the skillet.
Let cook for about 8-10 minutes or until the meat is medium rare (or longer if you want it a little more cooked) then add in the arrowroot starch.
Swivel so that the starch circulates and is blended to thicken.
Grab a handful of zucchini noodles into a bowl and then spoon a big scoop from the skillet on top.
Voila!