Beef is the second largest meat after pork. It is rich in potassium and protein. Potassium is a mineral that is often lacking in the diet of most athletes. So what are the specific nutritional values of beef?
The common nutritional values of beef
(1) Beef is rich in creatine. The amount of creatine in beef is higher than in any other food, making it particularly effective for muscle growth and strength enhancement.
(2) Beef contains carnitine. The content of carnitine and creatine in chicken and fish is very low, but beef has a high content of carnitine.
Carnitine is mainly used to support the metabolism of fat, produce branched-chain amino acids, and play an important role in muscle growth for bodybuilders.
(3) Beef contains potassium and protein. Potassium is a mineral that is often lacking in the diet of most athletes.
Low levels of potassium can inhibit protein synthesis and the production of growth hormones, thereby affecting muscle growth.
(4) Beef is a low-fat source of linoleic acid. Although beef has a low fat content, it is rich in conjugated linoleic acid, which is a potential antioxidant that can effectively counteract tissue damage caused by weightlifting and other sports.
(5) Beef contains iron, which is an essential mineral for blood formation. In contrast to the meager iron content in chicken, fish, and turkey, beef is rich in iron.
Braised Beef Recipe Recommendation
1. First of all, when choosing beef, we must carefully look and smell to see if there is anything unusual. We must not buy meat that is not fresh. We should not let ourselves get sick for the sake of temporary cheapness.
Also, when choosing the quality of meat, we usually choose beef brisket for cooking. This way, the beef will have a better texture.
2. After preparing the beef, cut it into small pieces and then put it in the pot. Pour an appropriate amount of oil into the pot;
Turn on low heat and add spring onion, ginger, garlic, cinnamon, star anise, bay leaves, white pepper powder, and a little rock sugar to the pot. Stir-fry them with the beef;
Continue stir-frying until the beef turns slightly brown, then add water to simmer. Start with high heat and switch to low heat when the water starts to boil.
3. Then add light soy sauce, dark soy sauce, and an appropriate amount of salt. You can adjust these seasonings according to your taste.
After simmering for about forty minutes, the beef should be tender and cooked. I have always felt that beef stewed with low heat tastes much better than beef cooked in a pressure cooker. You can try it without a pressure cooker.
4. Note: When stir-frying the beef and spices together, be sure to blanch the beef. Blanch it with cold water to remove the blood. You can also put more ginger slices to make the flavor more refreshing. Well, that's all for today. I hope you can find it useful.
