Beef Recipes
Beef and Zucchini Stir-Fry.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 zucchinis, sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions:
In a bowl, combine soy sauce, hoisin sauce, cornstarch, salt, and pepper. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for a minute until fragrant.
Add the marinated beef to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Remove the beef from the skillet and set aside.
In the same skillet, add the sliced zucchini and onion. Stir-fry for a few minutes until they are tender-crisp.
Return the cooked beef to the skillet and stir to combine with the zucchini and onion.
Cook for an additional minute to heat everything through.
Serve the beef and zucchini stir-fry over cooked rice or noodles.
Beef and Potato Curry Stew.
Ingredients:
1 lb (450g) beef stew meat, cubed
2 potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 can of coconut milk
1 cup beef broth
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Cooked rice or naan bread for serving
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add beef stew meat and cook until browned. Remove from the pot and set aside.
In the same pot, add onion and garlic. Sauté until the onion is translucent.
Return the beef to the pot. Add curry powder, turmeric, potatoes, coconut milk, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-2 hours or until the beef is tender and the potatoes are cooked.
Season with salt and pepper to taste. Garnish with fresh cilantro if desired. Serve hot with rice or naan bread.
Beef and Pepper Stir-Fry.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions:
In a bowl, combine soy sauce, oyster sauce, brown sugar, salt, and pepper. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for a minute until fragrant.
Add the marinated beef to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Stir-fry for a few minutes until they are tender-crisp.
Return the cooked beef to the skillet and stir to combine with the bell peppers and onion.
Cook for an additional minute to heat everything through.
Serve the beef and pepper stir-fry over cooked rice or noodles.
Beef and Tomato Pasta.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
8 oz (225g) pasta of your choice
Grated Parmesan cheese for serving
Instructions:
In a large skillet, cook ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain excess fat.
Stir in diced tomatoes (with juices), tomato sauce, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld together.
While the sauce simmers, cook the pasta according to the package instructions. Drain and set aside.
Serve the beef and tomato sauce over the cooked pasta.
Sprinkle-grated Parmesan cheese on top before serving.
Beef and Cabbage Soup.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
4 cups beef broth
2 cups shredded cabbage
2 carrots, sliced
2 celery stalks, sliced
1 can diced tomatoes
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
In a large pot or Dutch oven, cook beef stew meat, onion, and garlic until the beef is browned and the onion is tender.
Add beef broth, shredded cabbage, carrots, celery, diced tomatoes (with juices), dried thyme, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1-2 hours or until the beef is tender and the vegetables are cooked through.
Adjust seasoning if needed.
Serve the beef and cabbage soup hot.
Beef and Avocado Salad.
Ingredients:
1 lb (450g) beef sirloin, grilled and thinly sliced
4 cups mixed salad greens
1 avocado, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Instructions:
In a large bowl, combine mixed salad greens, avocado slices, cherry tomatoes, and red onion.
Drizzle olive oil and balsamic vinegar over the salad.
Season with salt and pepper to taste.
Top the salad with grilled and thinly sliced beef.
Toss gently to combine.
Serve the beef and avocado salad as a light and refreshing meal.
Beef and Egg Fried Rice.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
4 cups cooked rice, chilled
2 carrots, diced
1 cup frozen peas
1 onion, diced
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons vegetable oil
2 eggs, beaten
Salt and pepper to taste
Sliced green onions for garnish (optional)
Instructions:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat.
Add the beaten eggs and scramble them until cooked. Remove from the skillet and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add minced garlic and diced onion. Sauté until the onion is translucent.
Add the beef slices to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Add diced carrots and frozen peas to the skillet. Stir-fry for a few minutes until the vegetables are tender.
Add the chilled cooked rice to the skillet. Break up any clumps and stir-fry to combine with the beef and vegetables.
Pour soy sauce and oyster sauce over the rice mixture. Stir-fry for a few more minutes to ensure the rice is heated through and evenly coated with the sauces.
Stir in the scrambled eggs.
Season with salt and pepper to taste.
Garnish with sliced green onions, if desired.
Serve the beef and egg fried rice hot.
Beef and Lentil Stew.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup dried lentils, rinsed and drained
4 cups beef broth
1 can diced tomatoes
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
In a large pot or Dutch oven, cook beef stew meat, onion, carrots, and celery until the beef is browned and the vegetables are tender.
Add dried lentils, beef broth, diced tomatoes (with juices), minced garlic, dried thyme, salt, and pepper to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1-2 hours or until the beef is tender and the lentils are cooked.
Adjust seasoning if needed.
Garnish with fresh parsley, if desired.
Serve the beef and lentil stew hot.
Beef Stir-Fry with Snow Peas and Mushrooms.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 cups snow peas, ends trimmed
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions:
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, cornstarch, salt, and pepper. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for a minute until fragrant.
Add the marinated beef to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Remove the beef from the skillet and set aside.
In the same skillet, add snow peas, sliced mushrooms, and red bell pepper. Stir-fry for a few minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet and stir to combine with the vegetables.
Cook for an additional minute to heat everything through.
Serve the beef stir-fry with snow peas and mushrooms over cooked rice or noodles.
