Beef for Life Beef for Life_E_7.2018_eBook | Page 13

LOOkiNg AFtER yOu
After spending a couple of decades looking after others, it
is time to look after yourself! Time to re-discover all those
foods you put on hold because someone else didn't like them –
remember eggplant, Brussel sprouts or beef bourguignon? A plan
that includes home-cooked meals will pay off in the long run. And,
although it may seem daunting to prepare meals for 1 or 2, your
reward will be great tasting food, less stress on the pocket book,
and better health in the long run. After all, you want to enjoy the
fruits of your labour for many years to come.
Focus on eating fresh, whole foods, getting enough protein each
day, and maintaining a healthy weight. Just these steps can go a
long way towards preventing health problems in later years.
HOW YOU EAT NOW WILL
MATTER LATER.
Around the second half of
your life, metabolism slows
down, bone loss can speed
up and muscle mass can
decrease. Lifestyle habits,
including a healthy diet, can
help curb these normal
biological processes. Beef is
nutrient-packed so a steak
the size of your palm is all
you need for a portion. No
need to skimp!
This elegant meal can be an adventure
and well worth your while nutritionally.
Glazed Beef Kabobs with Asian Eggplant
INGREDIENTS
⁄ 4 cup
⁄ 4 cup
1
⁄ 4 cup
1 tbsp
1 tbsp
1 tbsp
1
1
hoisin sauce
soy sauce
ketchup
maple syrup
minced fresh gingerroot
garlic
1 lb (500 g) Kabob Cubes or Beef Grilling
Steak (e.g. top Sirloin, Strip Loin,
etc), 1-inch thick, cut into cubes
1
⁄ 2 tsp
Chinese five-spice powder
Salt and pepper to taste
3
small (mini) eggplants, sliced
1
⁄ 2 -inch thick
toasted sesame seeds (optional)
METHOD
Combine hoisin, soy sauce, ketchup, maple syrup, gingerroot and garlic. Divide mixture
into 2 equal portions.
Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste;
thread onto skewers. Grill over medium-high heat 6 to 8 minutes, turning at least twice for
medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking.
Discard any remaining sauce that was used to baste the meat.
Meanwhile, place eggplant slices on grill in single layer; with clean basting brush, lightly
baste upper side with the reserved second portion of sauce. Grill 2 minutes; turn and
baste lightly. Cook 2 to 3 minutes until just softened; transfer to serving bowl and drizzle
with any remaining eggplant basting sauce. Serve with beef kabobs; garnishing with
sesame seeds (if desired). Makes 4 servings.
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