Beef and Brown Rice Salad

Name: Beef and Brown Rice Salad
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: 500g Australian BBQ Beef Round Steak, thinly sliced; 1 brown onion, cut into thin wedges; 3 teaspoons sesame oil; 1/3 cup (80ml) teriyaki sauce; 450g pkt microwaveable brown rice; 60g Brand Australian Baby Spinach; 2 carrots, cut into matchsticks; 6 red radish, thinly sliced; 1 avocado, stoned, peeled, chopped; 2 tablespoons salt-reduced soy sauce; 1 teaspoon grated fresh ginger; 2 tablespoons rice wine vinegar; 1 teaspoon sesame seeds

January 4, 2018 Zoe P

Beef and Brown Rice Salad

January 4, 2018

by Zoe P

Category Asian Beef Dinner

Persons

Serving Size

Prep Time

25 minutes

Cook Time

10 minutes

Notes

Another summer inspired beef dish to fill the hungry family or unexpected guests dropping in for New Years visits.

Ingredients

500g Australian BBQ Beef Round Steak, thinly sliced
1 brown onion, cut into thin wedges
3 teaspoons sesame oil
1/3 cup (80ml) teriyaki sauce
450g pkt microwaveable brown rice
60g Brand Australian Baby Spinach
2 carrots, cut into matchsticks
6 red radish, thinly sliced
1 avocado, stoned, peeled, chopped
2 tablespoons salt-reduced soy sauce
1 teaspoon grated fresh ginger
2 tablespoons rice wine vinegar
1 teaspoon sesame seeds

Instructions

Toss the beef and onion in a bowl with 2 teaspoons of the sesame oil. Heat a barbecue flat plate on high. Cook the beef mixture, tossing occasionally, for 3 mins or until browned. Drizzle with teriyaki sauce and toss until beef is well coated and sauce is heated through. Transfer to a bowl.
Meanwhile, cook the rice following packet directions. Set aside for 10 mins to cool.
Combine the rice, spinach, carrot, radish and avocado in a large bowl. Whisk the soy sauce, ginger, vinegar and remaining oil in a small bowl. Drizzle the dressing over the rice salad. Toss to combine.
Divide the rice salad among serving bowls. Top with beef and sprinkle with sesame seeds to serve.

Thai Beef Bowl

January 4, 2018 Lenny Hayne

Thai Beef Bowl

January 4, 2018

by Lenny Hayne

Category Asian Beef Dinner

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Notes

Welcome in the New Year with this delicious summer inspired Thai Beef dish.

Ingredients

600g beef blade steak, trimmed of fat, sliced thinly across the grain
3 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoon coconut cream
2 teaspoon fish sauce
1 cup red rice
200g snow peas, sliced lengthways
2 carrots, cut into batons
250g punnet cherry tomatoes, halved
1/2 cup mung bean sprouts
Juice 1 lime
1 tablespoon palm sugar
Thai basil, to serve
Lime wedges, to serve
Chili to serve

Instructions

Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 teaspoon fish sauce. Stir to combine.
Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
Preheat a BBQ or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
Combine lime juice, palm sugar and 1 teaspoon fish sauce to make the dressing.
Place rice and salad in a bowl and top with beef, Thai basil, lime wedges, sliced chili and dressing.

Rump Steak with BBQ Potatoes

December 8, 2017 Lenny Hayne

Rump Steak with BBQ Potatoes

December 8, 2017

by Lenny Hayne

Category Beef

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

2 1/2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon chilli powder
2 teaspoons dried thyme
1 teaspoon ground coriander
1/2 teaspoon cracked black pepper
1 tablespoon barbecue sauce
4 (150g) beef rump steaks
750g red rascal potatoes
Mixed salad to serve

Instructions

Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.
Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.
Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.
Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.
Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.
Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.
Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.

Warm Steak Salad

October 28, 2017 Zoe P

Warm Steak Salad

October 28, 2017

by Zoe P

Category Beef

Spring is here and a warm steak salad will hit the spot on a warm spring day!

Prep Time

20 minutes

Cook Time

25 minutes

Notes

You can use lamb as a substitute to beef.

Ingredients

1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
1 red onion, thinly sliced into rounds
1/4 cup honey
2 tablespoons extra virgin olive oil
1 bunch asparagus, trimmed
500g beef rump steak, trimmed
1 teaspoon dried chilli flakes
2 teaspoons ground coriander
100g baby spinach
1 cup fresh coriander leaves
1/4 cup honey mustard dressing
1/3 cup walnuts, coarsely crumbled
150g fresh ricotta, crumbled

Instructions

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
Place carrots and onion on prepared tray. Drizzle with honey and 1/2 the oil. Season with salt and pepper. Roast for 20 minutes or until carrots are tender, adding asparagus during the last 5 minutes of cooking.
Meanwhile, heat a chargrill pan over medium-high heat. Sprinkle beef with chilli flakes and ground coriander. Drizzle with remaining oil. Cook beef for 3 minutes each side for medium or until cooked to your liking.
Arrange spinach, carrot mixture and 2/3 of the fresh coriander on serving plates. Drizzle with dressing. Thinly slice beef. Arrange over salad. Sprinkle with walnuts, ricotta and remaining coriander.

Thermo Meatballs on Rice

March 29, 2017 Zoe P

Thermomix Meatballs on Steamed Rice

March 29, 2017

by Zoe P

Category Beef Dinner Italian Thermomix

Persons

Prep Time

10 minutes

Cook Time

25 minutes

Notes

A quick and easy meatballs recipe for dinner. Use a rice cooker for a rice base.

Ingredients

Meatballs
4 Bread Slices, broken into pieces
6 sprigs Italian parsley
130 g parmesan cheese, Cubed
500 g beef, Diced
Salt & pepper to taste
100 g milk
2 tbs olive oil
Sauce
1/2 garlic clove
1/2 brown onion
35g olive oil
3 x 400g Tins Tomatoes
2 basil leaves

Instructions

Meatballs
Place Bread, Parsley and Parmesan in TM bowl and blitz 20 secs | speed 9
Add beef, veal and salt and pepper and mince 5 times | 1 sec | turbo
Add Milk and 5 times | 1 sec | turbo
Roll into tablespoon sized meatballs and place in the Varoma dish and tray - I spray my varoma dish and tray with an olive oil spray.
No need to clean the TM bowl - you can move onto making the Sauce.
Italian Tomato Sauce
Add Garlic and Onion to TM Bowl and chop 5 sec | speed 5 Scrape down the side and add Olive Oil. Saute 3 mins | Varoma | speed 1 | MC removed
Add tomatoes and basil to the TM bowl, put the Varoma in place and cook 25 mins | Varoma | Speed 1 | Counter-clockwise operation

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