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    Recipes — beef

    Mini Beef Tacos

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 12

    Ingredients

        •    500g cooked leftover beef
        •    80g feta cheese, crumbled
        •    1/3 cup (80ml) spicy mayonnaise
        •    12 mini white corn tortillas warmed
        •    250g finely shredded pre-pack coleslaw
        •    Coriander leaves, sliced red chilli, lime wedges, to serve

    Method

    1. Reheat steak in preheated oven (180°C/160°fan-forced) for 5 minutes or until warmed through (alternatively reheat in microwave for 1 minute on HIGH (100%).
    2. Divide coleslaw and steak between tortillas. Drizzle with mayonnaise and top with feta, coriander and chilli. Serve with lime wedges.

    TIPS:

        •    Cooked beef mince or stir-fry strips would also be delicious in these tacos.

        •    Warm tortillas in microwave, char-grill/fry pan or oven.

        •    Use any leftover beef and coleslaw to make a lunchtime salad or sandwich.

        •    Use your choice of condiments from your fridge – mayonnaise, hot or sweet chilli sauce, spicy Korean paste, etc.

        •    Use whatever coleslaw or salad leaves you have in the fridge.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mini-beef-tacos/#

    Creamy Steak Fettuccine

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    2 tbsps butter
        •    2 cups of milk
        •    12 oz. fettuccine
        •    1 lb. sirloin steak
        •    2 cloves, minced
        •    4 cups of baby spinach
        •    2 tbsps all-purpose flour
        •    2 tbsps extra-virgin olive oil
        •    balsamic glaze, for drizzling
        •    freshly ground black pepper
        •    1 tbsp freshly chopped parsley
        •    1/2 cup freshly grated parmesan
        •    1 1/2 cup halved cherry tomatoes

    Method

    1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.

    2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.

    3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.

    4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.

    5. Top with sliced steak and drizzle with balsamic glaze.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a19867560/creamy-steak-fettuccine-recipe/

    Beef Chow Fun

    You will love this easy Beef Chow Fun recipe! Stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Marinade:

        •    1 tsp soy sauce
        •    1 tsp sesame oil
        •    1/4 tsp black pepper
        •    1 tsp arrowoot starch or cornstarch
        •    8 ounces about 1/2 lb. sirloin steak, trimmed of fat, very thinly sliced against the grain


    For the Noodles:

        •    cooking oil
        •    2 garlic cloves minced
        •    salt and pepper to taste
        •    1 tsp toasted sesame oil
        •    1 cup mung bean sprouts
        •    pinch white pepper (Optional)
        •    1 tsp Mirin Japanese rice wine
        •    1 tbsp thinly sliced fresh ginger
        •    1/2 medium white onion sliced thinly
        •    4-5 green onions cut into thirds, divided
        •    1 tbsp Chinese cooking wine (I use Shaoxing)
        •    1 pound fresh flat rice noodles strands separated
        •    1/4 cup thinly sliced red cabbage for colour (Optional)
        •    1 1/2 tbsps dark soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2-3 tbsps regular or light soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version


    Method

    1. In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes.

    2. Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking.

    3. Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).

    4. Add beef and sear until just brown. Remove beef and transfer to a plate.

    5. Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant.

    6. Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form)

    7. Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed.

    8. Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.

    9. Serve hot with a pinch of hot sauce or a dash of white pepper.



    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/beef-chow-fun-fried-ho-fun-noodles/

    Big, Juicy Hamburgers

    The best hamburger recipes are made with nothing more than beef, salt and pepper. I’m talking the ones you get from good steakhouses and diners. A great crust on the outside, juicy, beef and tender on the inside.

    Homemade hamburgers are made for piling on toppings of choice. So don’t let anyone tell you what should and shouldn’t go on your burger!

    All you need for great beef hamburgers is decent beef and lots of salt and pepper. This is the way it's done by all the grilling masters like Bobby Flay, and your favourite diners! 

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

    For Hamburger Pattie:

        •    2 tbsps oil
        •    salt and pepper
        •    800g - 1kg ground beef mince
        •    3 onions, peeled and sliced into rings
        •    4-8 slices cheese of choice, I use Swiss (Optional)


    For Hamburger:

        •    lettuce, tomato slices
        •    4 soft hamburger buns, lightly toasted
        •    ketchup, mustard, relish, sliced pickles


    Method

    1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties.

    2. Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).

    3. Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.

    4. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.

    5. Meanwhile, toast the cut side of the buns lightly.

    6. To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.


    NOTES:

        •    Fat is where the flavour is, so use a 20%+ fat beef mince (ground beef, preferably chuck). In Australia, even supermarket 20% fat beef mince is terrific, though quality beef from butchers (especially wagyu) will make exceptional hamburgers.

        •    To make this using lean mince which has flavourings added to compensate for less fat that provides flavour in this recipe. This is the original recipe I shared on the basis of making hamburgers using lower fat beef.



    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/hamburger-recipe/

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    Ingredients

    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced


    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    Method

    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!



    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/