Thursday, May 7, 2009

Beef Teriyaki

Protein, Meat and Vegetarianism

Protein is the principal component of all living cells, and as a result is indispensable to life itself. Yet the body is not equipped to store it and needs a regular supply of it in the diet. While all food products contain protein (with the exception of highly refined products such as sugar and oil), protein from animal meat, eggs, fish and milk products have a much higher biological value than vegetable protein that might be derived from nuts, seeds, cereals and green leaves. In this sense, pundits of meat consumption firmly maintain that going strictly vegetarian has its own elements of detriment because of missing out on easily absorbable iron from meats that are unlike those from vegetables, which are not as readily assimilated by the human body. Also espoused by proponents of red meat consumption is that meat eaters have a tendency to have more balanced diets overall. For instance, a diet including beef helps meet daily requirements for zinc and linoleic acid, a component of fat in a beef that is a powerful anti carcinogen which helps buttress the immune system. Moreover, lean beef is as effective as chicken and fish in lowering serum cholesterol, which in turn promotes the maintenance of adequate passage on the inside diameters of our veins and arteries. Hmmm... so given the preceding two sub-sections, can meat really be that bad for us? It really seems like the debate will go on as long as rational humans live! Nonetheless, the show must go on....

The Health Factors

For healthy cooking, always trim the outside fat before cooking, and any separable fat before eating. Additionally, season with herbs and spices instead of butter, margarine or cream sauces. Use egg whites instead of whole eggs when cooking meat loaf and other breaded preparations, and limit the use of flour which has a tendency to absorb fat that is being "discarded" during the cooking process. The American Heart Association recommends a daily diet containing no more that five to seven ounces of cooked, lean meat. The percentage of lean meat consumed depends on the amount of bone and fat discarded, the cooking methods used, and how well done it is. Generally, four ounces of raw meat will yield three ounces of cooked meat, but there are exceptions. A 16 ounce T-bone steak, when cooked to medium "doneness" and trimmed of fat and bone, provides between seven to eight ounces of cooked, lean meat.



Ingredients:

1/2 kg beef, sirloin strips
1/2 cup onion, finely chopped
1 tsp garlic, crushed
1 tbsp ginger, fresh, grated
1 tsp cumin, ground
1/2 tsp coriander seeds, crushed
1 stalk lemon grass, finely chopped
1 tbsp miso
1 cup beef stock
1 tbsp brown sugar
2 tbsp cornstarch
1/4 tsp iodized salt
1/8 tsp pepper, black, ground

Procedure:

1. Heat oil in a large non-stick frying pan.
2. Over high heat, saute' beef until brown. Remove beef from pan. Set aside.
3. Put onions, garlic, ginger to the pan. Add a little oil if necessary. Cook for 3 to 5 minutes, then add cumin, coriander seeds and lemon grass.
4. Mix miso and sugar to the sauteed mixture.
5. Dissolve cornstarch in the beef stock. Pour into the pan, and bring to boil, stirring constantly.
6. Return beef into the pan. Simmer gently until beef is heated through.
7. Season with salt and pepper.
8. Serve immediately.

***Recommended to be served with Rice with Green Peas.
***Sauteed bean sprouts can also be served on the side.

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