Homemade Beef Broth

When I’m preparing a beef stir-fry, I cut the sirloin into thin strips. But some strips have more fat on them than we care to have. When I cut off the fat and there’s still meat attached, I use those pieces to make beef broth. I put the fatty pieces in a hot pan with oil to brown them and add a cup or so of water. I simmer this for an hour and sometimes season the mixture with carrots, celery and onions. I strain and refrigerate the broth, then skim off the fat. This homemade broth allows me to control the amount of sodium. Jean C., Lakewood, Colorado