Including a small amount of lean beef in your diet can really boost nutrients.
Choose grass fed free range beef. It has a healthy fat profile and should be free of any growth promotants, e.g. antibiotics.
Apart from being an excellent protein source, beef is incredibly rich in Vitamins B3 (niacin), B6 & B12, important for nerve health zinc and selenium and a great source of iron.
Low levels of selenium have been observed in women suffering from postnatal depression. What you don’t need is large slabs of beef in your meals.
This recipe also provides you lots of nutrients and fibre from all the fresh vegetables that make up the majority of the meal and the beef will enhance the absorption of non-haeme iron found in these foods.
The Cancer Institute recommends eating red meat less than three times per week.
Thai Beef Salad
200g thinly sliced grass fed rare roast beef
½ packet Chinese bean sprouts
1 carrot peeled & remove base
½ red capsicum quartered
½ Spanish onion quartered
2 green eschallots
1 lebanese cucumber quatered lengthwise
1 bunch of coriander leaves & stalks (sml handful) – discard root
1 small handful of mint leaves
1 medium red chilli discard seeds
2 tablespoons fish sauce
2 tablespoons of lime juice
2 teaspoons of palm sugar grated
Small handful of mixed leaves per plate
Slice the roast beef into lengthwise strips
Rinse bean sprouts under fresh water and let drain
Finely grate carrot
Finely slice capsicum, onion & eschallots (green & white, discard top part)
Finely chop mint, coriander & chilli
Add all ingredients into a large salad bowl
Mix together fish sauce, lime juice & palm sugar
Pour over salad and toss well
Sprinkle with crushed hazelnuts
Arrange mixed leaves on each plate and top with salad.