JW Recipes

Archive for the ‘Beef’ Category

What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

What you need:

750g braising beef  (cut into large pieces)
2tbsp sunflower oil
4 garlic cloves  (sliced)
1tbsp grated fresh ginger
1 red chilli (de-seeded and finely chopped)
1 leek (finely chopped)
1tsp Chinese five-spice powder
2tbsp plain flour
2tsp sugar
3tbsp dark soy sauce
500ml water
1tbsp chopped fresh coriander
For the cabbage
1 small Savoy cabbage (stalks removed and finely shredded)
2 garlic cloves, sliced
1tsp sunflower oil
1tsp sesame seeds
400g white rice to serve

What you do:

In a bowl, toss the beef in the flour. Heat a large frying pan and cook the beef in 1tbsp of the sunflower oil until nicely browned. Pop onto a plate.

In a large pan and a little of the sunflower oil and cook the garlic, ginger, leek and chilli until soft and fragrant.
Add the beef and Chinese 5 spice and continue cooking for 5 minutes before adding the sugar, soy sauce and water.
Bring to steady simmer and cook over a low heat with a lid on for about and hour and a half until the beef is really tender. Season to taste.

For the cabbage :  take a medium sized saucepan and warm up the sunflower oil over a medium heat.
Add the garlic and before it browns add the shredded cabbage.
Cook with the lid on for a few minutes. Add a mug of water and cook until almost evaporated.

Add the sesame seeds and serve with the braised beef and some boiled rice.

What you need:

2  6oz steaks (1/2
2 tbsp dark brown sugar
2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce

What you do:

To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.

If your steak is very lean, rub a teaspoon of oil onto each steak. If the steaks have a lot of fat marbled in with the meat they shouldn’t need any oil. Heat a heavy bottomed frying pan over high heat until very hot. Add the the steaks and sear one side until browned.
Flip the steaks over and sear the other side. If you want your steaks medium rare, reduce the searing time, if want your steaks well done, increase the searing time.

If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, and let it boil.

Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steaks to a cutting board and let them rest for a few minutes.

Slice your beef teriyaki with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve.

What you need:

1lb 2oz /500 g beef fillet
1lb /454 g brown mushrooms
8 slices Parma ham
Dijon mustard for brushing beef fillet
1lb /454 g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onions, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

What you do:

Preheat oven at 220C / 425F / gas mark 7

Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Leave to cool

In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.

On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.

Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.

Baking  for around 30-35 minutes.

Rest a few minutes before using.

What you need:

1 large steak , such as sirloin, rib-eye or rump
1 tsp olive oil
1 ciabatta bread roll, halved
1 tsp Dijon mustard
handful watercress
50g Stilton
splash balsamic vinegar

What you do:

Heat a frying pan or a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

What you need:

1 kg boneless veal sirloin
2 tbsp olive oil
½ tsp cumin
½ tsp cayenne
1 tsp salt

parsley sauce:

Make the sauce by mixing the ingredients below in a bowl.

1 clove
1 bunch parsley
½ bunch mint
3 tablespoon white wine vinegar
75 ml olive oil

What you do:

With kitchen paper to dry steaks. Mix olive oil with the cumin, pepper and salt and coat the steaks from both sides. Heat a  heavy frying pan or skillet  and fry the steaks.

Cook for 4-5 minutes on each side  and allow 4 minutes to calm down. Cut the steak diagonally into thin slices and serve on a large platter with the  Parsley sauce.

What you need:

2 sirloin  fillet steaks
300g fresh egg noodles
4 spring onions
Half red onion
Handful bean sprouts
Handful coriander
1 tbsp teriyaki sauce

Soup Ingredients:

1.5 litres chicken stock

3 tablespoons chili sauce

5 tablespoons  thai fish sauce

What you do:

Mix the chili sauce and the thai fish sauce in a bowl.
Heat the chicken stock in a pan and add the chilli  & thai fish sauce mix.
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Divide the noodles between two large soup bowls
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Boil a kettle and blanch the bean sprouts in boiling water for 30 seconds. Then drain and rinse with cold water
Divide the bean sprouts and chilli between the two bowls
Lightly coat the steaks in oil. Sear for 2 minutes on both sides. Baste with the teriyaki sauce. Then cover and rest for 2 minutes
Slice the steaks into thin strips and divide them between the two bowls and top with the chopped spring onions
Quickly ladle the soup over. Garnish with coriander