Sirloin Stir Fry Recipe


Asparagus is a spring favorite featured in this recipe – and it’s even more delicious when paired with tender Pusheta Creek beef. This dish is versatile, prepare it as a quick weekday supper or use it to create a lovely centerpiece for a “company” dinner.

Make it Quick: Jars of fresh ginger and garlic, minced and ready to go, can be found in your grocery’s produce section; buy fresh mushrooms already sliced; look for pre-cooked rice pouches in the rice aisle.

Make it Gluten-Free: With Pusheta Creek steak, it’s already hormone-free and antibiotic-free, but you can easily make this recipe gluten-free – use tamari instead of soy sauce; purchase gluten-free oyster sauce in your grocery store or online; use all-purpose gluten-free flour as the thickener.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 4

¼ c. water

1 ½ tbsp. soy sauce

1 ½ tbsp. oyster sauce

2 tsp grated fresh ginger

2 tsp minced garlic

1 tsp flour

2 tbsp vegetable oil

12 oz Pusheta Creek boneless sirloin steak, cut into ¼” strips

12 oz asparagus cut into 2” pieces

1 medium bell pepper, any color, cut in strips

8 oz fresh sliced mushrooms

Crushed red pepper to taste

3 chopped scallions, including tops

Cooked rice (basmati or jasmine work best, but any kind will do)

Whisk the first six ingredients together in a small bowl. Heat a large skillet, wok, or everyday pan over high heat; coat the pan with 1 tablespoon of the oil and add steak strips, frying until browned, about 1 ½ to 2 minutes. Place beef on a plate and discard the juice in the pan (no need to wipe out the pan). Return pan to high heat and add the second tablespoon of oil. Stir fry the asparagus, bell pepper and mushrooms for about two minutes. Add crushed red pepper and reduce heat to medium high. Add liquid mixture and cook until sauce thickens slightly, about 3 minutes. Mix beef back into the pan, toss in two-thirds of the scallions, and cook until meat is done to your liking, about 1-2 minutes. Serve on bed of rice and sprinkle remaining scallions over the top.

About Our Cattle

At Pusheta Creek Farms, we proudly raise Maine-Anjou and Simmental beef cattle. Each breed has a long and unique history.

Maine-Anjou originated in the northwestern part of France, and were known for their easy fattening and delicious marbling. In 1843 a French agriculturist wrote that they were “the last to be put onto the grass but the first to be picked out to go to the markets in the capital city.” The Maine-Anjou is one of the larger breeds, with mature bulls ranging from 2,200 to 3,100 pounds, and mature cows range from 1,500 to 1,900 pounds. They were first imported into North America in 1969.

Originating in Western Switzerland, the Simmental is one of the most widely bred cattle, with an estimated 40-60 million around the world. Popular in many other countries as both dairy and beef cattle by the mid-1800s, the red and white Simmental were likely introduced to the United States around 1887, but they did not immediately catch on and were re-introduced in the late 1960s.

Both breeds are gentle and adaptable to our variable Midwestern weather conditions. We participate in both breeders’ associations so we can stay up-to-date about how to maintain a happy and healthy herd without use of hormones or antibiotics. Our customers enjoy the delicious results in our juicy strip, T-bone and tip steaks, delicious English, chuck, and rump roasts, and much more. Check out our online store and make your selections today.

Delicious Sunday Roast

Select our 3-5 pound chuck roast and scale this super-simple recipe to create the most delicious entrée ever for your special family time. This one is easy enough to toss together before you leave for church in the morning – by late afternoon your family will be enjoying a tasty Sunday dinner.

For each chuck roast, simply open one can of cream of mushroom soup (or cream of celery) and one can of French onion soup. Empty into a large electric roasting pan, add 2 soup cans of water, and whisk until lumps are gone. Stir in garlic powder and black pepper to taste. Add the chuck roast to the pan and spoon mixture over. Cover and cook at 300° for 6-8 hours until meat is very tender (larger roast = more cooking time).

You’ll be proud to serve a nutritious dinner to your family – a Pusheta Creek roast raised free range on open pasture in the U.S.A. with no hormones and no antibiotics. Enjoy!

The Pusheta Creek Herd

So often our customers say, “This is the best beef I’ve ever tasted!” Many are curious about what we do to create such delicious steaks and roasts. Our secret is not just the “clean” way we raise our cattle, with no hormones and no antibiotics, but the breeds of cattle we have in our herd.

While Maine-Anjou and Simmental are our primary breeds (see earlier article), our cows also have strains of Chianina and Angus cattle. We strongly believe that a mixed genetic pool creates a much healthier herd, but it’s important to understand what each strain offers.

Chianina (pronounced kee-a-nee-na) are thought to be one of the oldest breeds in existence. They originated in west central Italy and were models for many Roman sculptures. The U.S. did not discover the breed until servicemen in World War II noticed them, often used as draft animals, and it was not until 1971 that the first Chianina were introduced into the United States. They are frequently cross-bred into herds to naturally improve growth rate.

Angus cattle originated in Scotland. In four counties along the North Sea. The breed is believed to have originated in the 16th century. By the beginning of the 19th century, the region and breed were famous for their excellent beef. In 1873, four bulls were moved from Scotland to the Kansas prairie. These bulls (which are naturally hornless) were crossed with Texas longhorns, producing cattle that were better able to survive the harsh winter on the American prairie. Between 1878 and 1883, more than 1200 Angus cattle were imported to the U.S.

This genetic mixture, combined with our free range practices, creates a happy, healthy and fast-growing herd, allowing us to offer you hormone-free and antibiotic-free steaks, roasts and burgers. Click here (link to store) to fill up your freezer with naturally nutritious and delicious porterhouses, rib-eyes, and sirloins, hamburger, and rump and chuck roasts. Enjoy!

Hormones, Anti-Biotics, and the Beef on Your Table

Many people wonder about the safety of the hormones and anti-biotics used in mass-produced meat. Why are they used and what do you need to know?

The hormones used in raising large livestock – let’s use beef cattle as our example – are a combination of natural and synthetic hormones. The FDA “has approved a number of steroid hormone drugs for use in beef cattle… including natural estrogen, progesterone, testosterone, and their synthetic versions. These drugs increase the animals’ growth rate and the efficiency by which they convert the feed they eat into meat.”

So that explains why hormones are used when raising beef cattle – increased growth rate with less feed. That equals more beef to sell at a lower expense. The safety of hormone use in cattle beef is widely disputed. While the FDA has approved the use of those listed above, the European Union does not allow the sale of U.S. beef treated with these hormones.

And while the FDA has found these are safe for adults to eat, there have been few studies done specifically about the effects of these trace hormones in growing children. There have also been few studies done specifically about women and certain cancers linked to hormones, such as breast cancer.

Anti-biotics are also often used not just on sick animals, but on all animals in a herd to prevent them from getting sick. This can allow some beef manufacturers to raise livestock in closer quarters (technically speaking, all beef cattle are “free range” but some have more space available than others), thereby increasing production and profits.

Pusheta Creek offers hormone-free and antibiotic-free steaks – juicy sirloins, porterhouse, rib eyes – plus clean, nutritious roasts, kabob beef, and hamburger. Feed your family worry-free beef that is also the most delicious you’ve ever tasted from Pusheta Creek.

Beef & Mushroom Stew Recipe

A savory favorite, this spicy stew benefits from a “reduction” process to create a rich broth. We use our kabob meat, which is also perfect as stew beef. Note the use of the leafy parts of celery stalks that are often discarded – always a great addition to soups and stews!

2 lbs Pusheta Creek kabob meat

1 quart beef broth

2 cups water

1 large onion, chopped

Tops and leafy center of a celery stalk, chopped fine (1 to 1½ cups)

1 tbsp chopped garlic

¼ tsp chili pepper

¼ tsp crushed red pepper

1 tsp dried oregano

Salt to taste

1 quart beef broth

2 cups water

1 lb sliced mushrooms

Put everything except the mushrooms into a large stock pot. Cover and heat on high to boiling, then lower heat and simmer for 3 hours (add 30 minutes if stew meat is frozen). Add sliced mushrooms, return to simmer, and cover for 30 minutes. Remove lid, stir, and boil lightly for 30 minutes.

Serve over noodles if desired; can also top with a bit of sour cream to cool the heat and create a creamy stroganoff. Serves 6-8.

Great Deal on a Meat Package!

Are you looking for a package instead of individual meats? Pusheta Creek Steaks has one for you!

4 strip steaks, 4 rib steaks and 5 lbs of burger for $140.

This offer is only available by contacting us! Call us at 419 303 3316 or use the contact form.


(Note – This is our meat but not everything in the photo is in the package deal! Please contact us for custom orders like this.)

That Red Juice in Your Meat Isn’t Blood!


Sometimes when you order a steak at a nice restaurant you get a plate with red “blood” on it. It can freak some people out. Yeah, you might want to eat meat but the blood can make some people squeamish.

But actually that red juice in your meat is not blood.

Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue. That red liquid is water mixed a protein called myoglobin.

See as meat ages, the muscle tissue breaks down – and it doesn’t take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.

Interestingly, myoglobin is what separates white meat from red meat. The more myoglobin cells, the redder the meat is. Most mammals have a high amount of myoglobin and are called red meat. Animals with a low level of myoglobin are considered white meat, these are animals like poultry or seafood.

Myoglobin is similar to hemoglobin. Hemoglobin is different because it helps red blood cells store oxygen. Myoglobin on the other hand helps muscle cells store oxygen. Myoglobin is needed for muscles that need oxygen on demand, for active and frequent use.

(FYI –  that red liquid in your steak is called the “purge” in the beef industry.)

So you can relax when you see that red liquid the next time you eat a steak.

You can also sound super nerdy the next time you eat a steak by dropping the term myoglobin 😉

Pusheta Creek Steaks Featured on In Ohio Country Today

Our own Amanda Liffiton was recently interviewed on “In Ohio Country Today“, where she talks about how she got into beef and show cattle, as well as how and why Pusheta Creek Steaks raises and sells only antibiotic-free and hormone-free beef.

You can view the video below or read the transcript beneath:


Dan: Welcome back to In Ohio Country Today with Amanda Liffiton. We’re in Auglaize county to talk about this project, but Amanda, tell us a little about yourself…

Amanda: I went to Wapakoneta for high school and after graduation I went to Ohio State and got a degree in agriculture. I pursued animal science, got a little bit into the meat science. And then through 4-H when I was growing up, got into the beef cattle. From there I expanded to show cattle, and then as a by-product of my show cattle I have freezer beef and from freezer beef we got into selling individual roasts, steaks and hamburger and just kind of customized the product to meet the customer’s needs.

D: That’s what we’re here to talk about is “Pusheta Creek Steaks”. And tell us how you got the idea, and what brought on the entrepreneurial spirit.

A: Last September we went to a conference in Columbus held by Loral Langemeier called 3 Days to Cash. She has this community called Live Out Loud and her goal is to take everyday people, find the 3-5 things they’re good at and make them millionaires in 3-5 years. So that’s kind of the way the whole thing started.

One person there suggested we specialize in selling roasts, steaks and hamburgers, so the whole thing took off from that.

D: Amanda, how did you get the idea to attend this workshop that you attended?

A: Actually my Mom dragged me to it, kicking and screaming! Mom had been a part of the community for a couple of years. Most of the conferences were on the West coast or East coast and this one finally came to Ohio. She took me there and from there I got the bug and the entrepreneurial sprint and the “Yes Energy” as Loral would call it and decided to start my own company and see what kind of future I could make for myself.

D: When they were doing this workshop, it wasn’t necessarily strictly dealing with people selling cattle, it was people from all walks of life?

A: Yeah, nobody was really into agriculture. Actually Loral is form Nebraska and her brother raises club lambs and stuff like that, but she was the only agriculture person there, besides my mother and I.

Everybody is just kind of amazed at the things at do here. It’s kind of no big deal to me because it’s part of my everyday life and something that I do. It kind of amazes me that everybody is amazed that the things I do!

D: You talked about 4-H and your background and raising club calves, but you actually have a whole herd of cow/calf operation here.

A: Yeah, I’ve got about 30 calves, we’ll calve those calves out in January, February or March and I’ll hopefully get some guys in here to look at some good steers and they’ll buy some steers from me. I’ll send some to the fat lot that we’ve got down the road. There are others we’ll keep as bulls and maybe some heffers that we’ll take to the Ohio and Michigan Beef Expos and sell there.

D: You know, one thing that’s unique about Pusheta Creek Steaks is how you’re labeling them and how the animals are fed.

A: Yes, I’m selling them as antibiotic and hormone free. I do treat cattle if they get sick, but other than that they don’t get any antibiotic or homes in their feed. They get hay – they don’t necessarily go out on grass or anything, but they come out of the barn and they go roam around on their lot. Everybody thinks that if it’s not grass-fed that means they’re confined in a small area and that’s not necessarily true.

D: Over the last few years we’ve had issues with making sure that agricultural animals are treated humanely, and with the product that you’re raising here, you’re fitting that bill.

A: Yes, I want to raise a safe, healthy product for everybody. It doesn’t do me any good to abuse my animals and it doesn’t do the consumer any good. I want to provide my consumer with the best product that I possibly can.

D: And the other thing is you’re providing a product that the consumer wants.

A:Yeah, exactly, I’m trying to specialize a little bit and seek a target market that is people that are looking for a product that’s healthy, safe, antibiotic and hormone free plus tastes good if not better than some of the same stuff that they’re buying for a little bit less money in the supermarkets.

D: Well, Amanda, thank you for being with us today!

A: Thank you, I appreciate it!

7 Facts You Probably Don’t Know About Beef

We bet you didn’t know all of these…  if not, consider sharing with a friend!

  • Just 6 ounces of beef has all the protein you need all day.
  • The word “steak” comes from a derivative of the word “stick” – it used to be “steik” which meant meat on a stick.
  • You may know that cows have 4 stomachs, which is prettty cool, but they can also detect smells up to six miles away!
  • You know that red juice in meat? It’s actually not blood. Very little blood remains in muscle tissue of an animal. That red liquid is water mixed a protein called myoglobin.
  • Beef protein is a complete protein – meaning it has all of the essential amino acids you need to maintain and repair body tissue.
  • Cows don’t have top teeth in the front of their mouths. Since they’re herbivores they don’t need to chew things up that much.  The top of their mouth is a tough pad of skin called a dental pad. They do have molars in the back of their top jaw to help grind food up.
  • On average, a cow has about 40,000 jaw movements a day. Just chew on that for a while…