Flank Steak in Cast Iron
Photo by Melody Ayres-Griffiths on Unsplash
Beef has gotten a bad rap, but it’s not a bad food.
It is, however, a strong food — and like all strong foods, it’s best eaten in balance.
When Beef Becomes Too Much
Too much beef can lead to internal heat, sluggish digestion, irritability, and even hypertension.
But when eaten in moderation, beef can be deeply nourishing and supportive. Our bodies easily synthesize protein and build blood from it.
The Nourishing Side of Beef
For people who are anemic, have low ferritin, or show signs of what we call Blood deficiency in Chinese medicine (which might include fatigue, dizziness, dry skin, hair loss, poor sleep, or anxiety, among many other things), beef can be grounding, energizing, and restorative.
I often recommend that all meat-eating, menstruating people include beef and other Blood-building foods after their monthly bleed. It’s a simple way to replenish the reserves that have been lost.
This is especially important if you bleed heavily (because you’ve lost more) or bleed very little (which often signals the body doesn’t have enough Blood to shed).
How to Eat Beef Wisely
Because beef is strong and warming, a little attention to how you prepare and pair it will help your body digest it well:
Eat plenty of veggies with your steak — especially cooked leafy greens, like we do, here. They provide fiber to prevent digestive stagnation, balance the warming nature of the meat, and help you feel satisfied without overeating.
Add a bit of sauerkraut or fermented vegetables. Their natural acids and enzymes support the digestion of fatty meats.
Chew thoroughly. Your stomach doesn’t have teeth! Taking time to chew well allows digestion to begin properly in the mouth and makes the whole process smoother —especially important with a dense and strong food, like steak.
Enjoy
Find our recipe for Cast Iron Flank Steak, here.
If you try it and like it, tag me on social media here and let me know what you think.
