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    Recipes — beef

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    Grilled Beef-Tenderloin Skewers with Red-Miso Glaze

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    Pinch of salt
        •    Pinch of sugar
        •    1 tsp Asian sesame oil
        •    2 tbsps red miso paste
        •    4 garlic cloves, thinly sliced
        •    1/4 cup low-sodium soy sauce
        •    1/4 cup plus 2 tbsps vegetable oil
        •    1 1/4 pounds beef tenderloin, sliced 1/4 inch thick


    1. Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
    2. Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-beef-tenderloin-skewers-with-red-miso-glaze

    Warm Beef Salad with Grape and Feta

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    3 tbsps olive oil
        •    1 cup basil leaves
        •    1 cup quinoa, rinsed
        •    1 tbsp white balsamic
        •    100g low-fat feta, crumbled
        •    1 cup red grapes, washed, halved
        •    500g beef rump steak, fat trimmed
        •    2 radicchio, leaves washed and torn


    1. Brush beef with 1 tbsp oil and preheat a frying pan until hot. Season beef with salt and pepper and cook on each side for 2-3 minutes until medium rare, cover loosely and rest for 5 minutes, then slice thinly.
    2. Cook quinoa according to packet directions until tender, drain. Allow to cool slightly.
    3. Combine remaining oil and white balsamic. Season.
    4. Combine quinoa, radicchio, grapes, basil and feta in a large bowl, drizzle with dressing and divide amongst serving bowls, serve with sliced beef.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/warm-beef-salad-with-grape-and-feta/#

    Thai Beef Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    Juice of 2 limes
        •    1 tsp minced garlic
        •    2 tsps caster sugar
        •    2 tbsps vegetable oil
        •    150g mixed leaf salad
        •    600g beef rump strips
        •    1 carrot, peeled, grated
        •    100ml sweet chilli sauce
        •    1 tbsp lemongrass paste
        •    60ml (1/4 cup) fish sauce
        •    Coriander sprigs, to serve


    1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
    2. To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
    3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
    4. To serve, divide the salad between plates and top with beef.

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

    Asian-Style Beef Burgers

    Prep Time

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


        •    1 tbsp olive oil
        •    1 egg, lightly beaten
        •    500g lean beef mince
        •    1 tbsp red curry paste
        •    1 clove garlic, crushed
        •    80g baby rocket leaves
        •    2 green onions, finely sliced
        •    ¼ cup whole egg mayonnaise
        •    50g snow pea sprouts, trimmed
        •    4 wholemeal rolls, lightly toasted
        •    1 large carrot, peeled into ribbons
        •    Hot chilli sauce, to serve, if desired
        •    Coriander and mint leaves, to garnish
        •    1 Lebanese cucumber, peeled into ribbons
        •    2 tbsps panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)


    1. Combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg . Season and shape into 4 burgers.
    2. Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the burgers with oil and place the burgers on the barbecue or in the pan, reducing the heat to medium.
    3. Cook for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
    4. Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.

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

    Marinated Beef Kabobs

    Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 8-10


        •    1 large red onion
        •    16 small mushrooms
        •    3 capsicum / bell peppers (red, yellow green)
        •    750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut


        •    2 1/2 tbsp soy sauce
        •    1/4 tsp black pepper
        •    2 tbsps balsamic vinegar
        •    2 tbsps Worcestershire sauce
        •    1 tsp minced garlic (2 large garlic clove)
        •    1 tsp onion powder (or sub with garlic powder)
        •    1 tbsp vegetable oil (or other neutral flavoured oil)


        •    Olive oil, for drizzling and cooking
        •    Finely chopped parsley , garnish (optional)
        •    16 flat metal skewers , 25 - 30cm / 10 - 12"


    1. Cut the beef into 3.25cm / 1.3" wide cubes.

    2. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.

    3. Cut capsicum and onion into 3.25cm / 1.3" wide squares.

    4. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

    5. Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.

    6. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

    7. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

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