Grass-Fed Beef Strips
Great meal prep recipe with only 2 ingredients. The steak can be combined into a lot of different dishes, and used one of the cheapest cuts of meat, so you can make it often
- 6 lbs Grass-Fed Chuck Roast if you eat as much as this as I do, you'll want to go with grass-fed meat for the extra Omega 3's
- 4-7 tbsp Tamari Sauce organic, low sodium (can be sub'd with low sodium soy sauce)
- 1-2 Skillet(s)
- 1 Large Baking Pan
Cut the chuck roast across the grain into strips roughly 1" thick, 1/2" wide and 6" long
Place strips on a large pan. You'll be tossing the Tamari sauce on them, so make sure each has a little space between it to get an even coat.
Drizzle the Tamari sauce on the steak to get an even coat. The 4-7 tbsp in this recipe is an estimation. You can use how much you like. I just make sure each piece has some a roughly even coat on it.
Let sit for 1-2 hours covered at room temperature.This step isn't completely necessary, but by letting the steak come to room temperature, it will cook better because the inside isn't starting out cold.(There may be some USDA or food guideline which says don't do this. I'm not sure. So do this at your own "risk.")
I like to use 2 pans at once to cut down the cook time. Use 2 pans if available.
Bring skillet(s) up to medium-high heat and add some of the fattier pieces of steak to coat the pans. I normally find in a 6lb piece of chuck roast, I can find a couple chunks of fat that I cut out and use to grease the skillets using this method.
Once you have a decent grease coating, start adding more strips to the skillets. Make sure not to crowd the pieces, so they'll cook more evenly.
Flip when the bottom side has a nice crust on it. You may need to experiment with your temperature of your stove.
The goals is to cook the meat quickly without burning it. If you cook it too slowly it may come out chewy.
I like to cook my pieces to just under medium-rare, so when I reheat it in the microwave throughout the week, it comes out perfect. If you're going to eat it all now, cook it to your liking.
- Cook with 2 pans if possible to cut down on cook time.
- Cook them slightly less done than you'd ideally like, so when you reheat them later, they won't be overcooked.
- Grass-fed chuck roast has a good amount of healthy fat in it, so I enjoy the taste of just the Tamari sauce alone, but because the flavor is subtle, it allows you to add the steak to other dishes and sauces as well.
- They're great by themselves, but also go well with a side of hummus.