Displaying items by tag: beef

This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.


5 ounces (150 grams) dried bean thread noodles

2 tablespoons Thai red curry paste

¼ cup  vegetable oil

2 New York sirloin steaks, trimmed, about 10 ounces (300 grams)


¼ cup chicken stock

2 tablespoons fish sauce

1 teaspoon Thai red curry paste

1 tablespoon sugar

2 tablespoons lime juice


2 tablespoons vegetable oil

1 teaspoon chopped garlic

1 tablespoon chopped ginger

1 tablespoon chopped lemon grass

1 cup thinly sliced carrot

1 cup thinly sliced red onion

1 cup snow peas, cut in half

1 bunch watercress, trimmed


¼ cup chopped mint

2 tablespoons chopped peanuts, optional


Preheat oven to 450 F.

Cover noodles with cold water and soak until soft. Using scissors, cut noodles in water. Drain and reserve.

Combine Thai curry paste with 2 tablespoons vegetable oil and spread all over steaks.

Heat remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium-high heat. Add steaks and sear 1 minute per side, or until browned. Place skillet in oven and bake for 8 minutes or until steaks are medium-rare.

Remove steaks from skillet and let sit for 5 minutes for juices to recede. Slice beef in ¼-inch slices on the diagonal.

While steaks are cooking combine chicken stock, fish sauce, Thai curry paste, sugar and lime juice to make sauce. Reserve.

Heat 2 tablespoons oil in a wok or skillet and, when very hot, add garlic, ginger and lemon grass and cook until fragrant, about 30 seconds. Add carrots, onions and snow peas and sauté for 2 minutes. Add watercress and noodles and combine until softened, about 2 minutes. Add reserved sauce and bring to boil

Place noodles on platter and top with beef and any juices.

Garnish with mint and chopped peanuts, if desired. Serves 4

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My grandson Josh, 6, said that he loved this steak so much it changed his life!


1½ lb (750-gram) flank steak

2 tablespoons Dijon mustard

1 tablespoon chopped rosemary

1 teaspoon chopped garlic

2 tablespoons balsamic vinegar

1 tablespoon soy sauce

¼ cup olive oil

Salt and freshly ground pepper



Use a sharp knife to score one side of the flank steak in a cross hatch pattern.

Combine mustard, rosemary, garlic, balsamic and soy. Whisk in olive oil. Pour over flank steak and marinate for 1 hour on the counter or 4 hours refrigerated.

Preheat oiled grill to high. Season steak with salt and pepper.

Place steak on grill and grill about 4 minutes a side or until medium rare.

Let sit 5 minutes and slice against the grain. Serves 8 as sandwiches.

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The thinner the steak the less time it takes to cook. My timing is for a 2-inch-thick steak. I used top sirloin for this recipe. If you have leftovers, make a Niçoise Beef Salad or Herbal Thai Beef Salad the next day.


1/4 cup Dijon mustard

2 tablespoons soy sauce

2 teaspoons chopped garlic

1 tablespoon chopped fresh rosemary

2 tablespoons olive oil

1 sirloin steak (about 3 pounds/1.5 kilograms)

Kosher salt to taste

Freshly ground pepper to taste


Combine mustard, soy sauce, garlic, rosemary and olive oil and spread over steak. Marinate for several hours or up to 12 hours refrigerated.

Preheat grill to high. Sprinkle steak with kosher salt and pepper. Place steak on grill and grill for 8 minutes, then turn over and grill 8 minutes longer or until medium-rare.

Remove from heat and let sit for 5 minutes. Slice into thinly against the grain. Serves 4 to 6.

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This salad is a great way to bring new life to leftover beef. If you don't have any leftovers, you can also buy sliced roast beef from the deli to make this good-looking, easy-to-assemble salad. Use yellow and red tomatoes for the best visual effect. Be casual about the quantities of garnishes--use more of what you like.


2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon capers, chopped

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

4 cups arugula leaves

8 ounces (250 grams) steak, thinly sliced

1 cup chopped cornichons or pickles

2 cups sweet or red onion, chopped

2 cups chopped tomatoes

1/2 cup chopped black olives


Whisk together mustard and vinegar in a medium bowl. Slowly whisk in olive oil until mixture thickens. Stir in capers and parsley and season with salt and pepper to taste.

Place arugula on a platter. Layer half of the meat, pickles, onion and tomatoes and pour over half the vinaigrette. Repeat the layers and pour over remaining vinaigrette. Garnish with olives and scatter with extra arugula. Serves 4 to 6.

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Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use leftover steak or bought roast beef.


12 ounces (375 grams) leftover steak or roast beef, slivered


1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons fish sauce

2 teaspoons sugar


3/4 cup torn coriander leaves

1 cup torn mint leaves

1 cup thinly sliced red onions

1 cup peeled and thinly sliced cucumber

2 cups bean sprouts, optional

1 teaspoon finely chopped green chilli or to taste

1 head leaf lettuce, separated


Combine lime juice, rind, fish sauce and sugar in a small bowl.

Place steak in a separate bowl and add coriander, mint, onions, cucumber and chilli. Pour dressing over and toss together. Pile salad onto a lettuce-lined platter.

To serve, wrap salad in lettuce leaves and eat out of hand or just let people help themselves. Serves 4.

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Polpettone is essentially an Italian meat loaf that is shaped in a roll. The mixture can also be used to make meatballs simmered in tomato sauce. I serve this with the zucchini, although a proper Italian would serve it afterward.


2 tablespoons olive oil

1 cup chopped onions

2 teaspoons chopped garlic

1 cup fresh breadcrumbs

1/4 cup milk

1/2 pound (250 grams) each ground beef, veal and pork

1/2 cup grated pecorino Romano cheese

2 eggs

1 teaspoon chili flakes

1 tablespoon tomato paste

2 teaspoons chopped fresh rosemary

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh thyme

1/4 cup chopped parsley

1/2 cup chopped black olives

Salt and freshly ground pepper


2 tablespoons butter

2 tablespoons flour

2 cups beef stock


Preheat oven to 350 F.

Heat oil in a pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add garlic and sauté for 1 minute more. Remove from heat.

Soak breadcrumbs with milk to moisten. Combine beef, pork and veal in a large bowl. Stir in onions and garlic, breadcrumbs, pecorino, eggs, chili flakes, tomato paste, rosemary, sage, thyme, parsley, black olives and salt and pepper. Fry a small piece to taste for seasoning.

Place mixture onto a roasting pan or metal baking dish. Form mixture into a sausage-like shape, about 2 inches thick, and bake for 45 to 50 minutes or until polpettone is cooked through.

Add butter to roasting pan and stir in flour. Cook for 2 minutes or until browned. Pour in beef stock and bring to boil. Simmer 5 minutes or until thickened. Drizzle sauce over polpettone and serve. Serves 4 to 6.

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There are different ways to make corned beef hash. Some prefer it mashed together like a pancake and others as a sauté. This is more the sauté type.


2 tablespoons olive oil

3 cups diced onion

3 cups diced red potatoes

1 green pepper, diced

2 teaspoons chopped garlic

1 cup water

1 tablespoon Dijon mustard

2 pounds (1 kilogram) corned beef, chopped

1 tablespoon hot pepper sauce

Salt to taste


Heat oil in skillet on medium heat. Add onions and potatoes and sauté for 8 to 10 minutes or until the potatoes are golden. Add green pepper and garlic and sauté 2 minutes more. Add water and mustard and stir together. Cover pan and cook for 5 to 10 minutes or until all vegetables are tender. The pan should be dry, but discard any liquid if it isn't.

Stir in beef and sauté 10 minutes more or until everything is combined. Season with hot pepper sauce and salt. Serves 12.

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This zesty dish originally comes from Chile, but variations are found in other South American countries. The flank steak gets a burst of flavour from the marinade and Chilean pebre sauce (the recipe follows). Use hangar steak or bavette instead of flank if you prefer. Serve with rice.


11/2 pounds (750 grams) flank steak

2 tablespoons chopped fresh cilantro or basil

2 tablespoons chopped fresh mint

2 teaspoons chopped garlic

1 tablespoon lime juice

1 teaspoon Asian hot sauce

1/2 cup orange juice

1/4 cup olive oil

Kosher salt and freshly ground pepper


Place steak in a baking dish or plastic bag. Combine basil, mint, garlic, lime juice, hot sauce, orange juice and 2 tablespoons olive oil and pour over steak. Let marinate for 1 hour on the counter or 4 hours refrigerated. Drain the marinade and pat steak dry.

Preheat oven to 450 F.

Season steak with salt and pepper. Heat a skillet over high heat. Add remaining olive oil and fry steak for 1 minute on each side. Place skillet in oven and roast for about 6 minutes (or depending on thickness of steak) until medium rare.

Place steak on a carving board and let sit for 5 minutes. Slice into ½-inch-thick pieces. Serves 4.

Note: If your skillet is too small for the steak, cut the steak in half and sear it in 2 pieces. Place both pieces on a cookie sheet and roast the same way. It may take a minute longer to cook, as the cookie sheet will be cold when it goes in the oven.


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This delicious tangle of meat, mushrooms and salad greens is ideal for outdoor entertaining.


2 pounds (1 kilogram) sirloin steak

Mustard soy glaze:

1/4 cup Dijon mustard

1 tablespoon chopped garlic

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1/4 cup olive oil

Salt and coarsely ground pepper

Oil for brushing skewers


Cut steak into 2-inch cubes. Combine mustard, garlic, soy sauce, balsamic vinegar and olive oil. Toss cubes with glaze and let marinate for 1 hour or longer in the refrigerator.

Soak wooden skewers in water for 30 minutes so that they do not burn.

Preheat grill to high. Season meat with salt and pepper and thread onto skewers so that the pieces aren't touching. Grill for about 8 minutes, turning every 2 minutes, for medium rare. Remove from skewers to serve. Serves 6

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A fusion - like much of South Africa's cooking - of spices and styles, bobotie is the country's signature dish, fiery, sweet and tart all at once. It is always served with yellow rice and is often made with lamb, not beef.

2 tablespoons vegetable oil

2 cups chopped onions

1 tablespoon ground ginger

1 tablespoon brown sugar

1 tablespoon curry powder or 1 tablespoon Indian curry paste

1 tablespoon turmeric

Salt and freshly ground pepper

1½ pounds (750 grams) ground beef

2 slices white bread soaked in milk, squeezed dry and crumbled

2 tablespoons mango chutney

½ cup raisins

2 tablespoons white vinegar

1 tablespoon apricot jam or orange marmalade

2 tablespoons tomato paste


1½ cups milk

2 eggs

Pinch salt

1 teaspoon grated lemon rind

Preheat oven to 350 F.

Heat oil in a large skillet over medium heat. Add onions and sauté until softened (about 3 minutes). Add ginger, sugar, curry paste and turmeric and cook until fragrant (about 1 minute). Add ground beef and sauté for 2 minutes or until it starts to lose its pinkness. Add crumbled bread, chutney, raisins, vinegar, apricot jam and tomato paste and season with salt and pepper. Cook, stirring, for 5 to 7 minutes or until flavours have come together. Season with salt and pepper to taste and transfer to a greased ovenproof casserole.

Beat together eggs, milk, salt and grated lemon rind and pour over meat mixture. Bake for 45 minutes or until top is set. Serves 6.

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