On the birght side, though, my misery is your gain, because I made this absolutely amazing anti-inflammatory shiitake mushroom sauce and now I am going to share it with you. Don't get me wrong, Bloat is a hilarious character, but rolling up to the gym after the holidays like him is not a good look. So, do yourself a favor and make this deliciousness tonight!
2 servings, 5 min prep, 10 min cook
Ingredients: 2 grass fed beef steaks, 1 1/2 cups chopped baby shiitake mushrooms, 1/2 tsp turmeric, 1 tsp ginger, 1 tsp tapioca flour (optional), pinch pepper and sea salt, pinch garlic powder, and 2 tsp+ grass fed butter or ghee.
- Wash the baby shiitake mushrooms thoroughly and slice them evenly.
- Heat butter or ghee over medium heat in a medium skillet then place the two grass fed beef steaks in the pan once hot. Sprinkle with a pinch of sea salt, garlic powder, and ground black pepper then cook until desired doneness (155 degrees for medium).
- In a smaller skillet, melt 2 tsp butter or ghee over medium heat then add the sliced baby shiitake mushrooms. Once the mushrooms begin to soften, add 1/2 tsp turmeric, 1 tsp ginger, and a pinch of sea salt then stir to combine.
- Once the steaks have finished cooking, remove them from the pan and place them aside.
- Pour the juice from the steaks from the skillet into the mushrooms with 1 tsp tapioca flour (optional) and stir to combine.
- Plate the beef steaks and pour the mushroom sauce equally on top of both steaks once it thickens slightly and the mushrooms are soft.
Shiitake mushrooms, turmeric, and ginger are some of the most potent anti-inflammatory foods that you will find, so combining them in this dish is powerful in the fight against cancer, cardiovascular disease, and inflammatory conditions, such as rheumatoid arthritis. Not to mention the fact that ginger and garlic are antibacterial and antiviral, making them staples to avoid sickness during these winter months!