Beef Heart Stir Fry

Although I love eating my liver nuggets, I decided to venture out on my organ meat excursion and try something new, beef heart. I’ve dabbled in chicken heart before at a restaurant, but never beef. After ordering it and seeing it in the actual package, it looked disgusting. So I shoved it in our freezer and ate the other proteins I fancied. However, once I bought more food to freeze, the big ole frozen beef heart stuck out like a sore thumb. I gathered my courage and let the heart thaw out….

Beware, thawed out beef heart is even more disgusting that seeing it frozen. I mean no organ meat is pretty to look at, let alone to touch. But I remind myself that eating organ meats will help my body become more prepared for our rainbow baby, so I’ll suck it up. Plus, now that I have a new pup, if I don’t like the heart, I’ll incorporate that into her daily noms.

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Why dabble in beef heart? Well, it’s got higher amounts of protein, thiamine, folate, selenium, phosphorus, zinc, CoQ10, and several B vitamins than steak. It’s also a great way to rack up amino acids that can improve metabolism and compounds that aid the production of collagen and elastin, which fight wrinkles and aging. This mixture of unique nutrients helps build muscle, store energy and boost stamina and endurance. I’ve heard you might even feel a boost of energy after eating a good handful of it.

So bite the bullet people, if I can eat it (and livers and kidneys), so can you!

Beef Heart Stir Fry

Servings: 4-5

1 Grass Fed Beef Heart from US Wellness Meats 

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)

-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, spoon a big scoop from the skillet on top, and sprinkle the sesame seeds. Voila !

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