The difference between beef and beef shank

The difference between beef and beef shank is in the taste. Beef shank has the chewy texture of beef and is relatively difficult to chew, while beef is entirely lean meat and does not contain white tendons, so it has no chewiness. It is suitable for hot pot or direct stir-frying, but it cannot be stir-fried for too long. Beef can easily become old, while beef shank will not become old. You can understand the difference and nutritional value of these two ingredients.

Beef shank is beef.

Nutritional value of beef shank

1. Beef shank is rich in protein and amino acids. Its composition is closer to human needs than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, or those who are recovering from surgery or illness, in terms of replenishing blood loss and repairing tissues. Eating beef shank in cold seasons can warm the stomach and is a good tonic in winter.

2. Beef tendon has the effects of tonifying the middle and replenishing qi, nourishing the spleen and stomach, strengthening the tendons and bones, resolving phlegm and calming wind, quenching thirst and stopping salivation. It is suitable for people with hidden qi in the middle, shortness of breath, weak body, sore tendons and bones, anemia, long-term illness, and sallow face and dizziness.

The efficacy and function of beef shank

Beef tendon meat is sweet in taste, neutral in nature, and enters the spleen and stomach meridians. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening tendons and bones, and eliminating edema.

Eating beef tendon with cactus can help fight cancer, relieve pain, and enhance the body's immune function; stewing it with red dates can help muscle growth and promote wound healing.

Beef shank recipes

1. Mixed beef

Material:

500g beef shank, appropriate amounts of green onions, ginger, garlic, coriander, hot peppers, red peppers, star anise, Sichuan peppercorns, tangerine peel, black beans, oyster sauce, and sesame oil

practice:

(1) Cut the coriander into sections, cut the hot pepper and red pepper into strips, cut the green onion into sections, slice the ginger, mince the garlic, and put the star anise, pepper and cinnamon into the seasoning bag;

(2) Boil water in a pot. Add beef shank after the water boils. Turn off the heat and remove from the pot.

(3) Put the cooked beef shank back into the pot, add water, scallion slices, ginger slices and seasoning packet, bring to a boil over high heat, then simmer for 50 minutes over low heat until cooked through;

(4) Remove from the water and slice. Add fermented black bean sauce, oyster sauce, sesame oil, chopped green onion, shredded ginger, coriander, minced garlic, sprinkle with shredded green and red chili peppers and mix well.

2. Spicy beef jerky

Material:

600g beef shank, cooking oil, salt, ginger, green onion, cinnamon, bay leaf, star anise, cooking wine, pepper powder, chili powder, cumin powder, cooked sesame seeds

practice:

(1) Cut ginger into slices and green onions into sections;

(2) Put an appropriate amount of water in a pot, add beef, ginger, green onions, cinnamon, star anise, bay leaves, and a little cooking wine, bring to a boil, then simmer over low heat for 40 minutes;

(3) Take out and cut into small strips;

(4) Add a little oil to the pan, add the beef strips and stir-fry until the water evaporates;

(5) Add appropriate amount of salt, chili powder, cumin powder and a little pepper powder, stir well, and sprinkle with cooked sesame seeds.

3. Potato Beef Stew

Material:

250g beef shank, 1 potato, half an onion, 1 carrot, cooking oil, tomato stew seasoning

practice:

(1) Cut the beef shank into large pieces, and cut the potatoes, carrots and onions into dice;

(2) Heat the oil in a pan and add potatoes, carrots and onions and stir-fry;

(3) Add the chopped beef and stir-fry until it changes color;

(4) Add enough water to cover the ingredients and seasonings and bring to a boil. Then reduce the heat and simmer until the beef is tender. Then increase the heat to high until the sauce thickens.