Tag Archives: beef

Steak Stir Fry


Serves 4

Ingredients

1-1/2 pounds sirloin, skirt or flank steak sliced into 1/4 inch-thick strips
1-1/2 tablespoons cornstarch
2 tablespoons toasted sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
5 cups small broccoli florets
1/2 cup beef broth
1/2 cup lower-sodium soy sauce
1/4 cup granulated erythritol or the equivalent of another low-carb sweetener

Directions

In a large bowl, combine the beef with the cornstarch and toss to coat the meat.

In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until it is browned, about 4 minutes. Transfer the meat from the skillet to a plate or bowl.

In the same skillet, cook the garlic and ginger, stirring, for 30 seconds.

Add the broccoli and broth and bring to a boil. Let simmer, stirring occasionally, until the broccoli is tender, about 7 minutes.

In a small bowl, stir together the soy sauce and sweetener.

Return the meat to the skillet and add the soy sauce mixture. Cook, stirring until the sauce thickens and the beef is heated through, 2 to 3 more minutes.

Serve hot
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French Onion Pot Roast


Serves 4

Ingredients

1 chuck roast, 3 to 4 pounds
3 tablespoons flour
4 tablespoons olive oil, divided
2 onions, sliced thinly
3 cloves garlic, minced
1/2 cup sherry
3 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, quartered
3 sprigs of thyme, left whole
Salt
Ground black pepper

Directions

Preheat oven to 300 degrees F. Pat roast dry with paper towels.

Preheat a large Dutch oven or other large oven-proof pot over medium-high heat. Add 2 tablespoons of oil and, when hot, add roast and season generously with salt and pepper.

Dust the roast with flour. Sear the roast on all sides until it becomes nice and brown and starts to develop a crust. Remove from pot and set aside on a plate.

Reduce heat under pot to medium low. Add 2 more tablespoons of olive oil to the pot and add onions. Stir them regularly and continue to cook for up to 30 minutes, until they start softening and becoming golden brown.

Add garlic and saute for another 2 minutes.

Increase heat in pan to medium high and add the sherry. Allow it to come to a boil and scrape up any browned bits from the bottom of the pan as it does.

Add the beef broth and Worcestershire sauce and season lightly with salt and pepper.

Add the roast back into the pan and place potatoes all around it. Add the thyme sprigs, snuggling it into potatoes and in the liquid. Bring everything to a simmer.

Cover the Dutch oven with a lid or foil and place in the oven for 3 hours, or until beef can be easily shredded with a fork.

When ready to serve, slice or shred beef and serve on a large platter with potatoes and onions, pouring some of the juice over the top.
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Chili Cheese Dog Bake 2

Ingredients

1 can (14 to 15 oz) chili, heated
1 can Pillsbury refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes

Instructions

Heat oven to 375F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.

Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

Bake 15 to 20 minutes or until dough is light golden brown.

Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.
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Slow Cooker Beef Stroganoff


(makes 4 servings)

Ingredients

1 lb round top steak, trimmed and cut into 1/4-inch thick slices
1 cup chopped onion
2 tablespoons fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
8 oz sliced mushrooms (about 2 cups)
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup flour
1 cup beef broth
2 tablespoons cream cheese
8 oz sour cream

Directions

Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well

In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.

Add broth mixture to slow cooker, then stir well.

Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.

Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.

Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley
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Steak With Creamy Peppercorn Sauce


Servings: 2

Ingredients

2 x 10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil

Sauce:

1/3 cup brandy or cognac (or marsala) (Note 2)
3/4 cup beef broth, low sodium (important Note 3)
1/2 cup heavy / thickened cream
2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

Take the steaks out of the fridge 20 minutes before planning to cook.

Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

Steaks:

Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

Heat oil in a skillet over high heat until smoking.

Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).

Stack the steaks on top of each other, then use tongs to sear the fat strip.

Transfer to plate, cover loosely with foil to rest while you make the sauce.

Sauce:

Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).

Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).

Taste sauce, adjust salt (and pepper!) to taste.

Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Recipe Notes

1. Use a decent quality steak for this recipe. If using a very economical steak, I’d recommend my steak marinade instead of this recipe – it will tenderise and infuse with great flavour!

2. If you can’t use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.

3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it’s reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.

4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.

5. Peppercorn Sauce without pan drippings РIf you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and saut̩ gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.

6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.
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Beef Stroganoff 2


Servings: 4 – 5 people

Ingredients

1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
2 tbsp vegetable oil, divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms, sliced (not too thin)
3 tbsp butter
2 tbsp flour (Note 2)
2 cups beef broth, preferably salt reduced
1 tbsp Dijon mustard
2/3 cup sour cream
Salt and pepper

Serving:

8 – 10 oz pasta or egg noodles of choice (Note 3)
Chopped chives, for garnish (optional)

Instructions

Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3″ thick. Slice into 1/5″ strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can.). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour.).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).

Bring to simmer,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)

Serve over pasta or egg noodles, sprinkled with chives if desired.

Recipe Notes

1. Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye) which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don’t recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.

Pork can also be used – pork stroganoff is found in Russia too.

2. Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free).

3. I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy.

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Key Steps in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it’s raw inside – it is more important to get the beef out of the skillet after 60 seconds. The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.
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Beef Rendang


The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours.
Servings: 6

Ingredients

Spice Paste

12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
1 small onion, finely chopped (Note 1b)
5 cloves garlic, minced
3 lemongrass stalks, white part only, sliced (Note 2)
1 1/2 tbsp fresh galangal, finely chopped (Note 3)
1 1/2 tbsp fresh ginger, minced
2 tbsp oil (vegetable, canola or peanut oil)

Curry

2 lb chuck steak, or other slow cooking beef, cut into 1.6″ cubes (Note 4)
1 tbsp oil (vegetable, peanut, canola)
1 cinnamon stick
1/4 tsp clove powder
3 star anise
1/2 tsp cardamon powder
1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
14 oz coconut milk (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
4 large kaffir lime leaves (or 6 small), very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 1/2 tsp salt

Instructions

Place Spice Paste ingredients in a small food processor and whizz until fine. Note: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough.)

Add remaining Curry ingredients and beef. Stir to combine.

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Recipe Notes

1a. 12 dried chillies or long red fresh chillies (cayenne pepper) (seeds in) makes a fairly spicy curry but it’s not “blow your head off” spicy because the long cook time tempers the spiciness. You can adjust the level of spiciness to your taste – use 6 for a mild curry. To reduce spiciness, you can deseed the chilli – I do not do this.

If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake).

1b. Onion: Use a brown, white or yellow onion about the size of a tennis ball. Or half a large one or 6 shallots/eschallots chopped

2. To prepare lemongrass, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. Slice the white part and very pale green part only – the green part is too reedy.

If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc.

3. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute with more ginger and a grind of black pepper.

4. You can use any slow cooking cut of beef for this recipe. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. I like to use chuck, gravy beef or beef cheeks as I think these cuts have the best balance of fat and fibrous tissue.

It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a “paste” like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. It is much easier to handle larger pieces.

5. Smash the lemongrass to help the flavour infuse into the curry. Use the side of your knife, a meat mallet or a tin.

6. Tamarind puree is made from tamarind fruit. It is quite tart, but not as sour as lemon. You can buy tamarind puree from the Asian section of large supermarkets in Australia (or Asian grocery stores). If you are using tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of hot water and remove the seeds, then use as per recipe directions.

You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice.

7. Kaffir Lime Leaves – there is no substitute for the earthy lime flavour you get from fresh kaffir lime leaves so I really recommend buying fresh ones. They freeze well and last for ages and are commonly found in many South East Asian dishes. You can substitute with dried kaffir lime leaves. As a last resort, you can use 1 tbsp of lime juice + the rind of 1 lime, but the flavour will not be quite the same.

8. To make this in a slow cooker, do the steps up to searing the beef in a pan then pour the contents in your slow cooker. Pour the water into the pan and bring to simmer, making sure to scrape all the brown bits off the bottom of the pan to mix in with the water, then pour the water into the slow cooker (make sure you scrape in as much of the brown bits as you can.) Slow cook on low for 6 hours (or pressure cook on high for 30 minutes). Then pour the curry into a pot and follow the recipe steps to reduce the sauce.

9. This is what happens when the Sauce reduces: Once the sauce reduces right down, the oil will separate (see photo in post). Then you end up browning the beef in that oil – this is where the deep brown Rendang colour comes from. Rendang is not a wet, saucy curry, it all reduces down into a sticky paste that coats the beef.

By this time, the beef should be “fall apart at a touch” and there will be bits of shredded beef that looks like coconut that stick to the beef.

10. Simple Lightly Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.

11. Storing: Rendang, like other slow cooked things, just gets better with time. Great on the day it’s made, fantastic the next day and the next. Freezes well too.

12. Originally published in November 2014, updated to improve as follows: original recipe used whole cardamon and cloves, these are impossible to pick out and I don’t like crunching into them. So I now use powder. Also, in authentic recipes, the curry paste goes in first then the beef is added. Doing it this way, the beef does not brown. I like browning beef first because you get that gorgeous caramelisation that adds flavour.
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