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.

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!

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.)

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!

How to Make Burgers Perfectly

How to Make Burgers Perfectly – Top Tips from the Experts:

This is America’s holy grail.  Have you ever had the perfect burger?  Think about the mouth-watering times you’ve craved a delicious, juicy, tender hamburger … perhaps you were out in the woods hunting or backpacking for a week, or travelling abroad …How to make burgers perfectly gourmet cheese

Your particular perfect burger will vary based on your tastes, experience, culture and heritage, so we give plenty of choices for you.  From our experience and research, here’s the secrets for how to make burgers perfectly every time:

  1. Select high quality beef.  Wet your hands to make patties – it keeps your hands cleaner and creates more cohesive burgers.  20% fat content is most delicious.  Click here for convenient best quality online beef shopping.
  2. Buy bakery bread or buns – try various flavors and grains.  I saw mouth-watering cheddar jalapeno buns at a bakery the other day.
  3. Cheese tops it off perfectly – about 1/8th of an inch thick or more, favorites include Swiss, blue, sharp cheddar, or pepper jack.
  4. Experiment with your favorite fixings – fresh locally grown lettuce, plump tomatoes, crunchy onions, savory pickles are the basics.  What about jalopenos, sauteed mushrooms, capers, avocado …
  5. Special sauces are the key – mayonnaise, katsup, mustard (Dijon, yellow, stone ground, honey …), BBQ sauce, Cajun sauce, horseradish.  Use your imagination.
  6. Spices like seasoned salt, salt, pepper, old bay, or Monterey steak seasoning add extra pizzazz and flavor to the perfect burger.
  7. pre-heat grill at high heat for 10-15 minutes.  Clean grill with wire brush.  Sear in juices over high heat for 1-2 minutes per side, then 2-3 minutes per side again on lower heat to get those beautiful cris-cross grill marks.
  8. Burger is ready to flip when it releases easily from the grate.  It’s best to slightly undercook the meat and let it finish self-cooking from within when you remove it.  It’s very tough to uncook an overdone piece of meat.

Thanks for visiting our blog article on how to make burgers perfectly – Hope you enjoy your perfect burgers.  What suggestions do you have to add?