Explore the Taste of True Aussie Beef in a Virtual Luncheon and Webinar by Meat & Livestock Australia (MLA) on June 9 2021
Eating lean red meat three to four times a week is recommended by nutritionists for a healthy balanced diet. Australian beef, promoted using the True Aussie Beef branding & logo in international markets, fits the bill completely and deliciously. It’s easy and convenient to buy and cook and there’s no better time than now for a beef-up experience.
Beef has many nutritional benefits and is an essential part of a healthy diet for the family, especially for children. Red meat is a great source of protein, iron, zinc and other essential nutrients.
Australian beef — grass-fed, grain-fed, organic and breed-specific products like Wagyu and Angus — can be enjoyed in different meat cuts and in a variety of cooking styles. Most Australian cattle are raised on open pasture, and Australian grass-fed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids.
The Australian red meat industry has a global reputation as a supplier of clean, safe and natural products, underpinned by its disease-free status and advanced food safety and integrity systems.
Beef Up Webinar & Tasting – The Speakers
Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission, Mary Easaw, Consultant Dietician and Chef Victor Chow will take part in this Beef Up Webinar.
Sanjay Boothalingam will speak on how Australian beef, lamb and goats are renowned for their quality, safety and halal compliance. He will focus on the strength of Australia Malaysia halal red meat trade and the strong regulatory and food safety framework that underpins this important trade relationship.
Mr Boothalingam was appointed Australia’s Agriculture Counsellor to Malaysia and Brunei Darussalam in March 2020. Since 2000 he has led a number of national regulatory programs in the Department of Agriculture, Water and the Environment and the Australian Treasury, covering biosecurity, human health, compliance and foreign investment. More recently he was involved in the regulation of Australia’s live animal export trade.
Mary Easaw will speak on nutrition from beef and lamb, the health qualities of red meat, why we need red meat and how it benefits us.
Ms Easaw is senior lecturer at the International Medical University and consultant dietician at CVSKL Hospital Kuala Lumpur. She has had 37 years’ experience in the field of nutrition and dietetics and food services, as well as in motivational diet counselling and mentoring.
Chef Victor Chow will share ideas and tips on cooking simple and practical beef recipes. He will show how to handle beef to retain its nutritious benefits and how to cook, stir fry and pan fry beef correctly. Chef Victor has spent years working in reputable foodservice establishments abroad, including Australia.
Red Meat, Green Facts — Nutrition Iron Red meat is a great source of iron which is important for brain function, well-being and immunity. To get the same amount of iron that’s in 100g of cooked beef, you would need to eat a half kg of spinach. According to Nutrition Australia, the form of iron in red meat is easily absorbed. Zinc Zinc from red meat is easily absorbed, it’s important for healthy bone development, fertility and immunity. Omega-3 Red meat is a good source of omega-3 since Australian beef and lamb are predominantly grass-fed. Essential nutrients Red meat is naturally rich in protein and provides 12 essential vitamins and minerals – iron, zinc, omega-3, magnesium, selenium, niacin, potassium, phosphorous, Vitamins B5, B6 and B12. These are important for brain function, muscle development and function, immunity and energy. Lean red meat fat content Lean red meat has a lower fat content than chicken. Trimmed of separable fat, lean beef has an average 2.7g fat per 100g raw weight while skinless chicken is 3.5g.
Green Facts
– Halved GHG (Greenhouse Gas) emission since 2005
– Grazing livestock remove greenhouse gas from the air by stimulating plant growth which speeds up absorption of carbon dioxide from the air into carbon in plants and soil.
– Methane from cattle breaks down into carbon dioxide after 10-12 years which is recycled by soil and plants that cattle, sheep and goats eat.
For more information go to: https://www.trueaussiebeefandlamb.my/
https://www.mla.com.au/
Recipes by Chef Victor Chow
Pan Seared Striploin and Broccoli Salad with Black Pepper Garlic Teriyaki Sauce
Serves 1
Ingredients
150 gm Chilled halal Australian Beef Striploin Steak
0.5 gm Sea salt flakes
0.2 gm Paprika powder
80 gm Broccoli, steak cut
30 gm Cherry tomatoes
15 ml Canola oil
60 gm Russet potato, peeled, cut into wedges
1000 ml Oil for deepfrying
Salt and pepper for seasoning
Garlic Black Pepper Teriyaki Sauce
20 ml Kikkoman Black Pepper Teriyaki Sauce
5 gm Garlic, peeled
2 gm Cracked black pepper
8 ml Water
Method
- Steam the potato wedges till soft but still firm. Put into freezer to freeze for 30 minutes.
- To make sauce: Saute garlic in oil, when fragrant, add in Teriyaki sauce. Add water to dilute the sauce. Stir till combined. Keep aside.
- Season Sirloin with salt, pepper and paprika powder.
- In a medium hot pan with oil, panfry broccoli steak till done. Add in cherry tomatoes midway cooking broccoli. Season.
- Take out potato wedges from freezer and directly deepfry at 170C till golden. When done, take out to pat dry. Season with salt.
- In a medium hot pan, add some oil. Place sirloin on to pan to sear one side for 3 minutes. Turn over to sear the other side for another 3 minutes.
- Take out from pan onto a plate and rest for 5 minutes.
- To serve, place broccoli and tomatoes onto plate. Quickly deepfry the potato wedges again to ensure crispiness.
- Place the Sirloin Steak with the plated vegetables.
- Reheat the sauce and pour some over the steak. Serve immediately.
Stir-fried Beef with Leafy Greens and Black Bean Chilli
Serves 1-2
Ingredients
160 gm Chilled Halal Australian Beef for stirfry or shabu-shabu slices
20 gm Preserved black beans
3 gm Tapioca starch
2 ml Light soy sauce
10 ml Canola oil
2 cloves Garlic, sliced
10 gm Red chilli, deseeded, julienne
120 gm Green leafy vegetables (Lai Pak/Kai Lan/Choy Sum/Yau Mak)
5 ml Sesame oil
8 gm Granulated sugar
0.5 gm White pepper powder
0.2gm Fine Salt
2 gm White Sesame seeds, toasted
5 gm Crispy fried shallots
Method
- In a mixing bowl, mix tapioca starch with soy sauce and beef slices and marinade for about 10 minutes.
- Heat up 5 ml canola oil in a wok or frying pan till smoking on high heat. Add in oil and preserved black beans. Add in marinated beef slices and quickly stir fry for about 2 minutes till all sides are sealed. Turn down to low heat. Take out the beef onto a plate and place aside to rest.
- In the same wok or frying pan turn on to medium heat and add remaining canola oil and garlic and fry till fragrant. Add some preserved black beans, then add in the washed green vegetables and red chilli and stir fry for 1 minute.
- Add a teaspoon of water to vegetables and cover to steam them.
- When ready, add in rested beef slices and sesame oil to the vegetables. Toss the ingredients quickly.
- Season to taste with sugar, salt and pepper powder.
- Place the items onto a serving plate, sprinkle toasted sesame seeds and fried shallots on top. Serve hot.
Air-fried Steak Salad Nicoise Style
Serves 1-2
Ingredients
150 gm Chilled Australian Beef Steak, any cut, ¼ inch thickness
120 gm New potatoes, boiled, sliced thick
2 nos Eggs, soft boiled, sliced thick
50 gm French beans/Haricot Vert, boiled
20 gm Cherry tomatoes, quick seared
20 gm Kalamata olives
40 gm Baby Gem lettuce, half/quarter, washed
2 cloves Garlic, peeled, grated
5 gm Fresh Italian parsley, picked
2 gm Fresh thyme, picked
2 gm Black pepper, crushed
8 gm Dijon mustard
1 Tbsp Lemon juice
15 gm Red onion, sliced
20 ml Extra Virgin Olive oil
6 gm Sea salt flakes and pepper for seasoning
Method
- Set the Air Fryer to 180C for 5 to 7 minutes
- Place beef, potatoes onto a plate and rub with salt and pepper
- Place the beef steak evenly into air fryer basket, drizzle some olive oil. Turn on the heat. Air fry for 5 to 7 minutes n one side, take out, turn over steak and air fry for another 5 to 7 minutes. Remove cooked steak onto a plate and let steak rest for at least 10 minutes.
- Do the same process as the steak for the potatoes.
- In a mixing bowl, add in remaining olive oil, lemon juice, mustard, black pepper and mix evenly.
- Add in all other ingredients and toss to mix, add in the warmed potatoes and cherry tomatoes too. Season with salt and pepper.
- Pour onto a serving plate, place the halved soft boiled eggs.
- Slice the beef into 1 cm thickness and add to the salad. Sprinkle some sea salt and black pepper over. Serve immediately.
