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    Recipes — beef

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    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/

    Garlic Butter Skillet Steak and Shrimp

    Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    Steak and Shrimp:

        •    2 large New York strip steaks (0r 4 small)
        •    8 ounces shrimp, peeled and deveined
        •    salt and pepper
        •    olive oil
        •    1-2 tbsps cold butter
        •    2 whole cloves of garlic

    Garlic butter:

        •    4 tbsps softened butter
        •    1 tbsp garlic, pressed or minced
        •    2 tsps chopped thyme (or rosemary, or tarragon)
        •    1 tbsp chopped flat leaf parsley
        •    a big pinch of maldon sea salt + coarse black pepper


    1. Make the butter: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to use it.

    2. Prep the steaks: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.

    3. Cook: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.

    4. Shrimp: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn’t have much oil left) over medium heat and add the shrimp.  Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a ‘c’ shape, about 1 – 1½ minutes.

    5. Serve: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

    NOTES: If you’re using frozen shrimp, be sure to defrost them first and pat them dry with a paper towel before adding them to the skillet.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/garlic-butter-skillet-steak-and-shrimp/

    Evil Cousin Double-IPA Flat Iron Bowl

    As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    Double IPA
        •    ¼ cup olive oil
        •    2 tbsps olive oil
        •    1 cup kimchee
        •    4 eggs, poached
        •    Sliced green onion
        •    ¼ cup diced onion
        •    1 tbsp minced garlic
        •    2 cloves garlic, minced
        •    Sesame seeds, toasted
        •    Salt and pepper, to taste
        •    2 bunches flowering broccoli
        •    1 pound Australian grassfed beef top sirloin
        •    2 cups dry long-grain rice, preferably basmati
        •    One 22-ounce bottle Heretic Brewing Company Evil Cousin


    1. Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
    2. In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
    3. Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/evil-cousin-double-ipa-flat-iron-bowl/#

    Blackberry-Glazed Beef Crostini

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 24


        •    salt
        •    pepper

        •    1 tsp balsamic vinegar
        •    1 tsp fresh thyme leaves
        •    2 tbsps extra virgin olive oil
        •    2 tbsps prepared horseradish
        •    6 ounces cream cheese (softened)
        •    1/3 cup Smucker's Blackberry Jam
        •    24 slices French bread baguette (1/4-inch thick)
        •    8 ounces roast beef (very thinly sliced deli-style)


    1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
    2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
    3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
    4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections

    Corned Beef & Cabbage

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 3 hours & 35 minutes
        •    Yield: Serves 6


        •    2 bay leaves
        •    4 sprigs thyme
        •    1/2 lb. baby potatoes, quartered
        •    4 medium carrots, cut into quarteres
        •    1 small head cabbage, cut into wedges
        •    3 lb. corned beef brisket with spice packet


    1. Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours.
    2. Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more.
    3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.

    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a26256517/corned-beef-and-cabbage-recipe/