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This recipe is from the “Raw Meat Appetizer” section of Nourishing Traditions p. 236. When Dr. Weston Price made his pioneering studies of [indigenous] peoples around the world, he was struck by the fact that almost every group he visited ate a certain amount of their animal protein raw. The proportion of raw animal protein in the diet varied considerably. Among some Eskimo groups it verged on 100 percent; natives of the Polynesian islands consumed a good portion of the sea food they caught without cooking it; African tribes valued liver in its raw state as essential to good health and optimum growth and strength. Tribes whose eating habits were largely vegetarian nevertheless ingested raw animal protein in the form of grubs and insects. The principal source of raw animal protein for European communities was unpasteurized milk products. This recipe reflects the fourth of our 11 Wise Traditions Dietary Principles: eat some animal foods raw; cook most plant foods.
The problem of parasites in beef or lamb is easily solved. Simply freeze the meat for 14 days. According to the United States Department of Agriculture, this will kill off all parasites. Needless to say, you should use only organic [and 100% pasture-raised] meat for your raw meat appetizers.
Ingredients
- 1 pound well marbled flank or skirt steak, frozen for 14 days and partially thawed
- 1 cup naturally fermented soy sauce
- ¼ cup rice vinegar
- 1 teaspoon grated ginger
- 4 cloves garlic, mashed
- 1 teaspoon raw honey
- 3 tablespoons toasted sesame oil
- 1 bunch green onions, chopped
- 2 tablespoons toasted sesame seeds
- dash of cayenne pepper
Instructions
- Cut the flank steak on the bias at ⅛-inch intervals.
- Cut these strips into a julienne, and chop with a cleaver.
- Mix remaining ingredients and marinate beef in this mixture, refrigerated, for several hours.
Serve with basic brown rice and kimchi.
Muchas Gracias.