So cute and delicious, you’ll have your man begging for more.
Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.
2 x 200g round steaks (about 2cm thick)
1⁄4 small Japanese pumpkin, peeled and cut into wedges
1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)
1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander
2 cups coarsely torn kale (about 1⁄2 bunch)
1 golden shallot, thinly sliced
2 tbsp extra-virgin olive oil
Juice of 1 lemon
3⁄4 cup coarsely torn flat-leaf parsley
2 tbsp roasted pepitas
4 tbsp natural yoghurt
1 1⁄4 tbsp each tahini, lemon juice and olive oil
- Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
- Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
- Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
- Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
- Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
- While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
- Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.
Recipe courtesy of BeefandLamb.com.au
If you’re looking for something tasty and fresh to whip up for dinner tonight, this minced beef lamb with roasted rice will hit the spot perfectly. Created by My Kitchen Rules grand finalists Jac and Shaz specifically for time-poor and budget-conscious mums, it’s a top choice to spice up the average mid-week dish and keep the family satisfied.
500g of lean minced beef
2 tbsp of roasted rice*, coarsely ground
1 small red onion, finely sliced
1 cup of mint leaves
1 cup of coriander leaves
1 long red chilli, sliced (optional)
2 lime leaves, very finely shredded
2 tbsp of lime juice
1 tbsp of fish sauce
2 tsp of sugar
Baby cos leaves, prawn crackers and lime wedges, to serve
*To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle and beat until coarsely ground.
- Place a large wok or frying pan over a high heat.
- Cook half of the beef in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks.
- Repeat with the remaining beef. Tip into a large mixing bowl and allow cooling slightly.
- Add the ground rice and remaining ingredients and stir well.
- Place onto a platter and serve with cos leaves and lime wedges.
Recipe courtesy of Betteronbeef.com.au
If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.
Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.
600g thinly sliced beef rump strips, fat trimmed
4 cloves garlic
2 tsp of sea salt flakes
4 tbsp of extra virgin olive oil
2 small zucchini, sliced thinly lengthways
1 red capsicum, quartered, seeds and stem removed
200g button mushrooms
12 sprigs thyme, plus 1 tbsp of leaves
1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.
2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.
3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.
4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Recipe courtesy of betteronbeef.com.au
With the cold weather nearly behind us, it’s time to make the most of those warming winter dishes before it’s too late. This full flavoured beef and mushroom noodle soup recipe is the perfect cook-up to do just that. Enjoy with a splash of extra soy sauce and top with bean sprouts for the ultimate pho experience!
250 g very thinly sliced beef rump (make sure it is sliced across the grain)
8 dried shitake mushrooms
6 cups beef stock
1⁄4 cup light soy sauce
4 spring onions, coarsely chopped, plus extra thinly sliced to serve
5cm piece ginger, peeled and coarsely chopped, plus extra finely grated to serve
1 head of garlic, halved
4 small bok choy, quartered
2 tbsp mirin*
300 g dried udon noodles
Sesame seeds and a drizzle of sesame oil, to serve
- Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
- Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan.
- Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
- Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.
Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.
If you’re planning a barbecue lunch or dinner, this beef ribs recipe by Julian Wu will go down a treat. The meat is marinated in a fresh homemade chimichurri sauce, so bare in mind that you will need to do a little preparation the night before. We think mum’s worth the effort, though!
3 kg beef short ribs cut into 5cm lengths
Brine (6 tablespoons salt dissolved in 1 litre of water)
1 bunch flat leaved parsley, stems removed
6 cloves garlic, peeled
1 cup olive oil
½ cup lemon juice
1 tsp salt
1 tsp black pepper
½ tsp chili flakes
- Firstly, the night before you cook prepare the chimichurri.
- Combine ingredients and puree them in a blender or food processor. This should make approximately 2 cups of chimicurri. Set aside 1 cup to serve with the cooked ribs, and use the remaining cut to marinate the ribs. Make sure they are well covered and refrigerate overnight.
- When you are about to cook, take the ribs out of the refrigerator and season them with black pepper – let them reach room temperature while you prepare the coals for the barbecue.
- When the coals are ready, place the ribs on the hottest part of the grill and sear them on one side until they are nicely browned. Turn and baste the ribs with the brine and grill until the other side is browned too.
- Move the ribs to a cooler part of the grill and continue to turn and baste the ribs frequently until they are done. This should take between and 16-20 minutes.
- Serve the grilled ribs with the reserved chimichurri sauce, a green salad and a hearty red wine.
Recipe courtesy of Heat Beads
Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)
1kg beef brisket, cut into 4 pieces
plain (all-purpose) flour, for dusting
¼ cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 cup (250ml) water
400g cherry tomatoes
4 bay leaves
2 tbsp tomato paste
1 tbsp caster (superfine) sugar
400g caserecci+ pasta
Sea salt and cracked black pepper
½ cup basil leaves
Finely grated Parmesan, to serve
- Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
- Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
- Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
- Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
- Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
- Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.
Image and Recipe courtesy of Donna Hay via Domayne
With summer just around the corner, a light yet satisfying meal is the order of the day – especially at dinnertime. Try this warm beef salad to give you the iron your body needs as well as crucial vitamins and minerals to keep you powering into the warmer weather.
360g lean beef rump steak
425g whole baby beetroot, drained
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
100g reduced fat feta cheese, crumbled
Olive oil spray
1/4 cup fresh basil leaves, roughly chopped
- Preheat oven to 200 degrees Celsius.
- Cut each beetroot into 4 wedges. Cook asparagus in saucepan of boiling water for 2-3 minutes, refresh under cold running water and drain.
- Add asparagus to beetroot and feta and combine.
- Preheat a chargrill pan over medium-high heat. Spray with oil.
- Season steaks with pepper and grill for 3 minutes, then turn and cook for a further 3 minutes until medium-rare (or done to your liking).
- Remove steak from the heat and transfer to chopping board. Cover with foil and stand for 5 minutes.
- Meanwhile, add basil and rocket to the asparagus/beetroot/feta mix and divide between 4 plates.
- Thinly slice beef across the grain and place on top of the salad.
- Serve immediately.
Recipe via The Healthy Mummy
These spiced beef cutlets are one of summer’s tastiest easy dinner ideas. Served with roasted baby carrots and yoghurt dressing, this also makes a great dish to serve at picnics or as part of a summer mezze party.
Preparation Time: 15 minutes, plus marinating time
Cooking Time: 30 minutes
2 x 400g rib-eye cutlets, fat trimmed
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 pinch dried chilli flakes
1½ tablespoons olive oil
2 bunches baby carrots, trimmed and scrubbed
2 teaspoons fresh thyme leaves
400g tin chick peas, rinsed and drained
100g baby spinach leaves
200ml Greek yoghurt
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1. Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma
2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder. Add 2 teaspoons of olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes
3. Preheat a chargrill to moderately hot and the barbecue to 180ºC. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place on the barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.
4. Cut the beef off the bone and slice into thick pieces. Season with salt and pepper. Place the vegetables onto a large platter and top with the meat slices. Serve with the dressing.
To roast the carrots
1. When the beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden
2. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little
To make the dressing
1. Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.
* To allow the beef to cook evenly, make sure it is at room temperature before cooking
* The baby carrots could be replaced with pieces of sweet potato
* Rib-eye cutlets could be replaced with a standing beef rib roast
What’s your favourite summer beef recipe?
We love a beef salad in summer – it’s a true 30 minute meal which makes it one of our go-to midweek quick dinner ideas. Simply BBQ a sirloin steak, and toss with sweet potato, zucchini, peppery rocket, shaved parmesan and pine nuts.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
600g sirloin steak, fat trimmed
3 tablespoons olive oil
350g sweet potato, peeled and cut into 3mm slices
4 medium zucchinis, sliced lengthways into 5mm slices
1 red onion, quartered
2 tablespoon lemon juice, plus grated zest of a lemon
150g rocket leaves
30g parmesan cheese, shaved
20g toasted pine nuts
1. Preheat the barbecue to hot. Brush the beef on both sides with 2 teaspoons of olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons of olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice, zest and remaining oil. Season with salt and pepper and stir to combine.
4. Place the rocket onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.
Tips for cooking the perfect steak on the BBQ
* Brush each steak lightly with oil.
* Preheat the BBQ to hot. The steak should sizzle as it makes contact with the barbecue.
* Cook one side of the steak until the first sign of moisture appears, then turn and cook the other side. Turn the steak once only for rare and medium.
* Remove the steak and cover loosely. Rest in a warm place for a few minutes before serving
What better way to celebrate the warm weather than with a burger cook-off! Start with our best-ever gourmet burger recipe, add your favourite condiments and have friends build their own ultimate burger.
For a really juicy burger, look for beef mince that’s not too lean, and always rest your meat after cooking (and don’t lose those resting juices, they’re great drizzled over a salad or mixed in with barbecue sauce for chips).
500g beef mince
2 tbsp McCormick Grill Mates Blazin Pepper Steak
1 red capsicum, deseeded and quartered
4 hamburger rolls, spilt
1/2 cup ready-made basil pesto
50 g baby rocket leaves
1/2 cup beetroot dip or relish
1. Combine mince with McCormick Grill Mates Blazin Pepper Steak seasoning and divide into 4 and shape into 10cm wide patties.
2. Heat BBQ or large frying pan over medium-high heat , spray with cooking oil and cook patties 3-4 minutes each side or until cooked through. Cook capsicums at same time on BBQ plate, until tender.
3. Toast hamburger buns, spread bottom halves with basil pesto, then top with meat patty, capsicum, rocket and dollop with beetroot dip. Top with remaining halves of each bun. Serve immediately.
Bacon? Beetroot? Fried egg? How do you like your burgers?
These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). Grill them on the BBQ or cook them on the stove top. Serve with capsicum and potato salad.
1 kg beef mince
1 onion, peeled and finely chopped
2 tbsp McCormick Grill Mates Classic BBQ
Cooking oil spray
2 red capsicums, deseeded and quartered
500 g ready-made potato salad, to serve
1. Preheat BBQ or frying pan to medium to high heat.
2. Mix mince, onion, egg, McCormick Grill Mates Classic BBQ together in a bowl until well combined and roll into 18 fat sausage shapes.
3. Spray BBQ or frying pan with cooking oil spray and cook capsicums and rissoles for 5-8 minutes, turning regularly until well browned and cooked in centre.
4. Serve rissoles with grilled capsicums and potato salad.
This slow-cooked beef stew from the 7000 Islands cookbook might just replace your go-to casserole recipe as your new favourite beef dish. With Spanish influences of tomatoes and olives combined with Asian flavours of fish sauce and rice vinegar, the beef is cooked slowly so it’s fork tender, making it a great dish to serve family-style or for a party.
Kaldereta is a mainstay on my mother’s party menu. As with all stews, it improves with time: slow cooking tenderises the tough meat and develops the rich sauce. Its flavours are further enhanced if served the next day. Look for liver spread in Asian grocery stores or liverwurst at supermarkets.
60 ml vegetable oil
600 g beef chuck, trimmed and cut into 4 cm pieces
4 garlic cloves, finely chopped
2 onions, sliced
2 tablespoons tomato paste (concentrated puree)
400 g tin chopped tomatoes
2 tablespoons cane or rice vinegar
1 1⁄2 teaspoons fish sauce
625 ml beef stock
1 bay leaf
1 red capsicum, seeded and cut into 2.5 cm strips
1 green capsicum, seeded and cut into 2.5 cm strips
90 g green olives
2 long green chillies, whole or thinly sliced
50 g liver spread or liverwurst, chopped
steamed rice, to serve
1. Heat 1 tablespoon of the vegetable oil in a large, deep saucepan over medium–high heat. Add half of the beef and cook for 4 minutes, turning until browned all over. Transfer to a plate and repeat with another 1 tablespoon of oil and the remaining beef.
2. Heat the remaining vegetable oil in the cleaned pan over medium heat and cook the garlic and onion for 5 minutes, stirring until soft. Add the tomato paste, stir for 1 minute, then add the tomatoes, vinegar, fish sauce, stock and bay leaf and season with freshly cracked black pepper. Return the beef to the pan and stir to combine (it should be just submerged in liquid; add a little extra stock or water if necessary). Bring to the boil, then reduce the heat to low and cook for 2 hours, stirring occasionally. Add the capsicum and cook for a further 30 minutes, or until they have softened and the beef is tender and breaks apart easily with a fork. Add the olives and chillies and cook for 2 minutes, or until warmed through. Add the liver spread and stir until well combined. Season with salt flakes and freshly cracked black pepper, to taste, and serve with steamed rice.
Where does it come from?
With its Iberian flavours of tomato, onion and olive, kaldereta (also caldereta) is easily identified to have Spanish roots. Its name is also derived from the Spanish ‘caldero’, a type of cooking pot. Over time, Filipinos put their stamp on the dish by adding liver to thicken and enrich the sauce; now, tinned liver spread or grated edam cheese (queso de bola) are commonly substituted.
What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.
Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.
2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour. Leave to stand for 5 minutes before serving.
This 30-minute meal is brilliant for summer when you want something fast and low-fat that’s also full of flavour. The bright mint oil makes the beef pop.
Ingredients – serves 4
600g oyster blade steak
3 medium zucchinis, sliced into ribbons using a vegetable peeler
2 bunches of asparagus, woody ends discarded, cut into 3 cm pieces
16 cherry tomatoes, quartered
2 tbsp olive oil, plus extra for brushing
1 tbsp lemon juice,
1 small red chilli, seeded and thinly sliced (optional)
8 mint leaves, shredded, plus extra to garnish
1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.
2. Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.
3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.
4. To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.
Tips: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.
Sliced mini lamb roasts are also delicious served with this salad.
What’s your favourite beef recipe?
Pad Thai is one of Australia’s favourite takeaway dishes but it’s often high in fat and calories. Here’s how to give pad Thai a healthy makeover without losing any of the taste.
Ingredients – serves 4
500g beef stir fry strips
180g rice noodles
3 tbsp vegetable or sunflower oil
200g small button mushrooms, quartered
230g baby corn, sliced into 3-4 pieces
300g snow peas, trimmed and sliced in half on the diagonal
1 garlic clove, crushed
3 eggs, beaten
2 tbsp fish sauce
1 lemon, 1 half juiced, remainder cut into 4 wedges
80g beansprouts, trimmed
Coriander leaves, to serve
1. Soak the rice noodles in boiling water for 5-6 minutes until softened.
2. Meanwhile, heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add the mushrooms and stir fry for about 3 minutes. Remove from the pan and set aside in a large bowl. Heat 1 tablespoon of oil in the pan, add the corn and snow peas and 2 tablespoons of water and stir-fry for 3 minutes. Remove from pan and set aside in a bowl. Add 1 tablespoon of oil, garlic, beef and the cooked mushrooms and stir- fry for 2 minutes. Add the corn and snow peas.
3. Combine the eggs, fish sauce and lemon juice in a bowl. Add mixture to the pan and stir with a spatula until lightly scrambled. Add the noodles, beef and vegetables and beansprouts. Stir-fry briefly to mix everything together then serve garnished with coriander and lemon wedges on the side.
Tip: Different vegetable combinations can be used. Small broccoli florets, thin slices of zucchini or asparagus pieces all work well in this dish.
Which recipe do you want to see get a healthy makeover?