Sliced beef with green peppers and Stir-fried beef with Hangzhou peppers are famous dishes. Yang Li, a professor from Xiyuan Hospital of the China Academy of Chinese Medical Sciences, points out that beef with green peppers not only offers color, aroma, and flavor but also has high nutritional value.
Beef is rich in protein and heme iron, which can enhance the body's disease resistance and is beneficial for growth and development. Green peppers are one of the vegetables with the highest vitamin C content, even higher than eggplant and tomatoes. Vitamin C helps convert trivalent iron into divalent iron, making iron absorption easier. The combination of these two foods has a harmonious taste, beautiful color, and provides both iron and vitamin C. It can tonify the middle and replenish qi, nourish the spleen and stomach, strengthen muscles and bones, and quench thirst and stop salivation. It is suitable for people with shortness of breath, physical weakness, sore muscles and bones, long-term anemia, and a sallow complexion with dizziness.
Which is better to pair with beef, green peppers or chili peppers? Yang Li says that green peppers have a mild taste with no obvious spiciness, making them more suitable for people with sensitive stomachs. Chili peppers, on the other hand, contain fragrant capsaicin, which can stimulate appetite, aid digestion, and relieve fatigue. Yang Li reminds everyone that the vitamin C in green peppers is not heat-resistant and can be easily destroyed, so the cooking time should not be too long. The muscle fibers of beef are relatively coarse and not easy to digest, so it is not suitable for frequent consumption by people with high cholesterol, as well as the elderly and children. It should not be eaten more than twice a week.