Beef recipes Archives

Beef recipes

Steak and easy Béarnaise

40 minutes

Beef recipes

Bertus Basson’s ultimate burger

10 minutes

Asian recipes

Szechuan wok beef with salted lime cucumber

10–15 minutes

Beef recipes

Double beef burger with smoked cheddar and sriracha mayo

20 minutes

Beef recipes

Beef brisket barbacoa

6 hours

Beef recipes

Stuffed sirloin on the bone

2 1⁄2 hours

Beans recipes

Bistecca fiorentina with creamy beans

1 hour

Beef recipes

Whole fillet with miso butter

15 minutes

Asian recipes

Thai beef curry

20 minutes

Thai beef curry

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 T sunflower oil
500 g beef fillet
sea salt and freshly ground black pepper, to taste
1 T peanut oil
2 cups Woolworths organic vegetable stock
2 T fish sauce
1 T Woolworths coconut palm sugar
½ cup coconut cream
Woolworths fresh coconut chunks, finely grated, for serving
Woolworths crispy onion sprinkle, for serving
mini cucumbers, halved, for serving
basil, to garnish

For the curry paste:

2 t coriander seeds, toasted
1 t cumin seeds, toasted
½ t black peppercorns
½ t salt
4 cloves garlic
2 red chillies, roughly chopped
1 x 3 cm piece ginger, peeled and grated
1 x 2 cm piece fresh turmeric, grated
15 g fresh coriander, roughly chopped
1 t shrimp paste
1 lime, zested and juiced
1 stalk lemongrass, roughly chopped (white part only)
1 red onion, finely chopped

Method

Heat the oil in a large cast-iron pan over a high heat. Season the beef. Once the pan is smoking hot, cook the meat for 5 minutes on each side. Remove from the heat then allow to rest.
To make the curry paste, place the dry ingredients in a pestle and mortar and grind until fine.
Add the remaining ingredients and pound until you have a smooth paste.
Heat the peanut oil in a large pan or wok and fry the paste until fragrant, add the stock, fish sauce and palm sugar, then simmer gently for 5 minutes.
Slice the beef and serve on top of the curry. Drizzle over the coconut cream and serve with the fresh coconut, crispy onions, cucumbers and basil.

Cook’s note: Replace the beef with prawns or chicken, or make a veggie version using mushrooms, Tenderstem broccoli and tofu.

The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Gran’s classic cottage pie

Braaied rib-eye steak with salsa verde

Mince curry with parathas

Steak and easy Béarnaise

Bertus Basson’s ultimate burger

Szechuan wok beef with salted lime cucumber

Double beef burger with smoked cheddar and sriracha mayo

Beef brisket barbacoa

Stuffed sirloin on the bone

Bistecca fiorentina with creamy beans

Whole fillet with miso butter

Thai beef curry

Thai beef curry

Ingredients

Method