Meat & Livestock Australia has raised a fork to celebrate the value of red meat during the recent World Iron Awareness Week
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MLA said it was proud to join the global effort to raise awareness about the pivotal role that red meat plays in a healthy diet.
Managing director Jason Strong said it was no secret that red meat was an essential source of iron, but many people do not currently get enough iron in their diet.
He said red meat — such as beef, lamb and goatmeat — was an excellent source of heme iron, which is the most easily absorbed form of iron by the human body.
Heme iron is essential to produce haemoglobin, the protein responsible for carrying oxygen in the blood.
Mr Strong said consuming red meat as part of a balanced diet can help address iron deficiency and contribute to overall improved health and wellbeing.
For more information, go to: https://www.goodmeat.com.au/
Here are two quick and easy recipes to give your iron levels a boost.
Rump Steak Sandwich
Serves 4.
Ingredients:
500g rump steak
1 large red onion, cut in half and sliced
2 tbsp olive oil
½ cup beetroot relish
Ciabatta loaf, sliced through the middle and quartered
80g baby rocket leaves
2 tomatoes sliced
4 slices of tasty cheese
Salt and cracked black pepper, to taste
Method:
Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 to 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.
Thai Beef Stir-fry
Serves 4.
Ingredients:
500g trimmed steak (such as rump steak)
4 tsp vegetable oil
1 tbsp grated ginger
1 long green chilli, halved, deseeded, finely chopped
2 garlic cloves, crushed
1 small red onion, cut into thin wedges
8 cup mushrooms, sliced
250g snow peas, trimmed
1 bunch broccolini, trimmed
½ small red & yellow capsicums, cut into strips
60g baby spinach
1 tbsp sweet chilli sauce
¼ cup roasted unsalted peanuts
½ cup Thai basil leaves
2 cups cooked brown rice, to serve
Method:
Cut the rump into strips across the grain.
Heat wok over high heat until hot. Add 1 teaspoon oil and half the beef. Stir-fry 1 minute until seared. Remove to a plate. Repeat with another teaspoon of oil and remaining beef.
Add remaining oil to the hot wok. Add ginger, chilli, garlic and onion. Stir-fry 2 minutes until soft and aromatic. Add the mushrooms, stir-fry 1 minute. Add the snow peas, broccolini and capsicum, stir-fry 30 seconds.
Return the beef to the pan, add the spinach and sweet chilli sauce, and stir-fry until the beef is warmed through.
Remove from the heat. Scatter over the peanuts and basil. Serve over rice.
Tip: When stir-frying make sure the wok is hot before you start cooking and cook beef in small batches to prevent it stewing and becoming tough.