Chinese Beef and Vegetable Stir Fry

 

     

Type O is the oldest, and most prevalent blood type and for the most part, they need red meat. Not a great quantity, and always free range or organic, but at least several times a week can be beneficial to health. If red meat causes digestive problems it means either the person has type A blood,  a type that doesn't have the stomach acid to digest red meat, or they have digestive problems that should be addressed. Of course, this is a rule of thumb. It is good to bear in mind that we are all biochemically individual and ultimately have to make our own decisions about what goes into our bodies. Ancestry is also a factor. That said, most type O's feel better eating red meat on a regular basis. It provides energy, focus, reduces sweet cravings and depression. 
      

The studies showing that red meat is harmful to health were conducted without taking blood types into consideration. Since type A is the second most prevalent blood type, and does not have the stomach acid to digest red meat, it is little wonder that studies indicated that red meat was harmful to a significant segment of the population. Red meat is can be beneficial to type O and type B. 
      

This a delicious recipe, using a combination of seasonings commonly used in China.

1 lb red meat, rinsed, patted dry, and cut into bite sized pieces

    

Marinade:

               1/8 cup Tamari ( a wheat free soy sauce) or Braggs Amino Acid 

               1/4 cup water

               1/4 teaspoon dry ginger

               1/4 teaspoon garlic powder

               1/8 teaspoon dried stevia (the green kind) or  1/4 teaspoon palm sugar

               1/4 teaspoon five spice mix

               1 teaspoon Mirin ( rice wine)

                         Mix together and soak meat while chopping vegetables

Vegetables: chopped to bite sized pieces

                green beans, handful

                broccoli,  one stalk

                carrot, one

                red pepper, 1/2

                onion, 1/2 

                garlic, 3 cloves, chopped fine

                sea salt

                grape seed oil

                1/2 cup chicken broth

                1 teaspoon arrow root powder, or thickener.  Do not use corn starch. *

                1/8 cup cold or room temperature water 

         

Optional:  small can sliced water chestnuts, 1/2 cup almonds, 1/2 cup sunflower seeds, mushrooms.

Sauté onion and green beans in frying pan or wok. Sprinkle with sea salt. Cook until onions are soft and starting to brown. Remove onions and green beans from pan. Drain meat, reserving liquid. Add meat to hot pan and cook until medium rare. *  Remove meat from pan. In separate bowl mix water and arrow root until arrow root is completely dissolved. Set aside. Add remaining vegetables, to hot pan, and sprinkle with sea salt*, pour in chicken broth, and cover with lid. Simmer on medium heat until vegetables are cooked, but still crispy and colorful, about 5  minutes. Stir arrow root mixture into liquid at bottom of pan of vegetables. Bring liquid to boil, and boil until it is a thick sauce. Add meat, stirring to coat in sauce. Can serve as is or over rice, rice noodles, or other whole grains.                     

Enjoy!

*Corn, even in corn starch causes insulin insensitivity in all blood types except A.

*Protein that is rare, without all the enzymes cooked to death, tonifies muscles and rebuilds      tissues. Other sources of rare protein include over easy or soft boiled eggs, and sushi.

                                                 Health & Happiness,

                                                           Nancy Burton, L.Ac.

                                                             534 Washington St. Ashland, OR 97520

                                                                           (for appointments call 541-646-0134)