At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

A steak well suited for a variety of preparations, grass fed sirloin can be enjoyed in many ways. If you want a steak that is lean and rich in flavor, the sirloin offers both. The sirloin is the place where Paleo and low fat join together.

Here are two recipes to try:

Mongolian beef

• 1 lb sirloin steak or flank steak, sliced
• 1 tsp vegetable oil
• 1 tsp light soy sauce
• 1 tbsp cornstarch
• ¼ cup cornstarch for dredging
• 2 tbsp brown sugar
• ¼ cup hot water
• ¼ light soy sauce
• ½ tsp ginger
• 2 cloves garlic minced
• 1 tbsp cornstarch (mixed with cold water
• 2 scallions in inch long pieces

Combine sliced beef with oil, tsp of soy sauce and the tbsp of cornstarch. Mix and marinate for an hour. Dredge with the ¼ cup of cornstarch.

In a small bowl, mix sugar and water until dissolved. Add soy sauce.

Heat 1/3 cup of vegetable oil in wok, before it starts to smoke spread steak evenly and sear for 1 minute, flip and sear for 30 seconds. Remove to a sheet pan, beef should be seared with a crust.

Leave 1 tbsp of oil in wok, add ginger and after 15 seconds, garlic. After 10 seconds add the premixed sauce, simmer for 2 minutes and slowly stir in cornstarch and water slurry. Cook until sauce has thickened. Add beef and scallions and toss for 30 seconds. Sauce should cling to the beef. Serve with steamed rice.

Beef stroganoff

- 2 tbsp olive oil

- 1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

- 2 shallots, sliced thinly

- 2 garlic cloves, minced

- 1 ½ lbs mushrooms, sliced

- 1 sprig fresh thyme

- 1/3 cup white wie

- 2 tbsp flour

- 2 cups vegetable broth

- 1 tsp Worcestershire sauce

- 1 tsp Dijon mustard

- 1 lb fresh pasta noodles

- 1/3 cup sour cream

- ½ tsp paprika

- Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.