Jac-and-shaz

Minced Beef Lamb With Roasted Rice Recipe

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.

RELATED: One Pot Lamb, Chickpea And Pumpkin Stew

Ingredients

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.

Minced Beef Lamb With Roasted Rice Recipe

Method

  1. Place a large wok or frying pan over a high heat.
  2. 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.
  3. Repeat with the remaining beef. Tip into a large mixing bowl and allow cooling slightly.
  4. Add the ground rice and remaining ingredients and stir well.
  5. Place onto a platter and serve with cos leaves and lime wedges.

Recipe courtesy of Betteronbeef.com.au

August 20, 2015

Brazilian-Style Beef Rump With Chargrilled Vegetables Recipe

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.

RELATED: Chicken Quesadilla With Charred Lime And Mango Salsa

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.

Ingredients

600g thinly sliced beef rump strips, fat trimmed

Garlic paste

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

Method

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

August 13, 2015