Take 450g (1 lb) of ground beef (or any other meat you like of any type), and mix it well with 175ml (3/4ths cup) lemon juice. Within 5 minutes it will look as if it's cooked, but isn't. Lemon juice produces a similar effect to your stomach acid, so in fact the meat will be predigested and be more easily digested, as acidic bacteria will have an easier time consuming it, which means it will be easier for you to extract the nutrients. You can tell your wife that the lemon juice "cooks" the meat and kills the harmful bacteria, if that will get her to stop nagging you about it, until she sees the benefits in your health.
Then you can add things for flavoring if you want, such as chopped garlic, onions, ginger, hot peppers, horseradish... Goes well with eggs mixed in as well, but add the eggs after the protein in the meat is already denatured by the lemon juice, because the eggs will stick to the meat and separate some of the lemon juice out. If you don't like the meat to be so acidic, you can do this and then throw away the lemon juice, but I recommend you have it also because it will contain plenty of nutrients.
Add more lemon juice if you want the process to go faster, so if you use 350ml (1.5 cups) for example, all the protein will be denatured in a matter of seconds. If you add less, it will take longer. You can do it overnight in the fridge if you want to use very little lemon juice. Experiment and see how little you can get away with, if you want. I don't have the patience and don't mind the lemon juice, but you might. Leaving it overnight will help the acidic bacteria to start working, so it's good.
I think marinated beef tastes the best when combined with lots of chopped tomatoes, red bell pepper and onions, but I rarely do this because I believe that so much alcalinity from the bland fruits (tomato and red bell pepper) will interfere with the digestion of the meat, which requires an acidic environment, and so you won't get as many nutrients from it as you could otherwise.
As I said above, the same will work with any other meats, whether it's red meat, poultry or fish. If you don't grind them, it will take considerably longer, depending on the type of meat. Sliced beef may take up to 48hs for the lemon juice to fully marinate it to the point where it doesn't look rare. Sliced fish fillets would go considerably faster than beef.
Once made, this should last you at least 4 days in the fridge, usually a week or more. Especially if you don't mix in the eggs until the moment before eating it.
