As the whole nation is still under FMCO, many families opt for home-cooked food as it’s more hygienic and healthy.

But, as we cook on a daily basis, we tend to run out of ideas and instead cook the same meals over and over again.

If you’re having that burnout feeling from cooking the same thing over and over again, we’ve got you covered!

Why not cook up some delicious Aussie Beef this time?

 

BEEFY BENEFITS

Beef is a good source of protein and other nutrients. It is an excellent source of iron, which helps your body produce hemoglobin, a protein that helps your blood carry oxygen from your lungs to the rest of your body. Not consuming enough iron can make you feel tired, listless, weak, and mentally foggy.

Among other great benefits, beef is also a good source of zinc, which the body needs to heal damaged tissue and support a healthy immune system. Children and adolescents also need healthy amounts of zinc to make sure they thrive and grow.

 

Beef can be a healthy part of your diet, but as we anything that we consume, remember to take it in moderation.

Here’s some awesome recipes from Meat & Livestock Australia (MLA) to get you inspired on your next True Aussie Beef.

 

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1. Thai Beef Salad

Serves 4

 

INGREDIENTS

• 600 gm Chilled Australian Strips
• 2 tbsp Vegetable oil
• 1 Tsp Minced garlic
• 1 Tbsp Lemongrass paste
• 100ml Sweet chilli sauce
• 60ml (1/4 Cup) Fish sauce
• 2 Tsp Caster sugar
• 150g Mixed leaf salad
• 1 Carrot, peeled, grated
• Juice of 2 limes
• Coriander sprigs, to serve

 

TO COOK

1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.

2. To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.

3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.

4. To serve, divide the salad between plates and top with beef.

 

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2. Mini Beef Tacos

Serves 12

 

INGREDIENTS

• 500 gm Cooked leftover Australian beef steak, thinly sliced
• 12 mini White corn tortillas, warmed
• 250 gm Finely shredded pre-pack coleslaw
• 1/3 cup Spicy mayonnaise (80ml)
• 80 gm Feta cheese, crumbled
• Coriander leaves, sliced red chilli, lime wedges, to serve

 

TO COOK

1. Reheat steak in preheated oven (180°C/160°fan-forced) for 5 minutes or until warmed through (alternatively reheat in microwave for 1 minute on HIGH (100%).
2. Divide coleslaw and steak between tortillas. Drizzle with mayonnaise and top with feta, coriander and chilli. Serve with lime wedges.

TIPS

1. Cooked beef mince or stir-fry strips would also be delicious in these tacos.
2. Warm tortillas in microwave, char-grill/fry pan or oven.
3. Use any leftover beef and coleslaw to make a lunchtime salad or sandwich.
4. Use your choice of condiments from your fridge – mayonnaise, hot or sweet chilli sauce, spicy Korean paste, etc.
5. Use whatever coleslaw or salad leaves you have in the fridge.

 

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3. Healthy Beef Stroganoff

Serves 4

 

INGREDIENTS

• 600g Chilled Australian Beef steak, fat trimmed, cut into strips
• 2 tbsp Olive oil
• 1 tbsp Smoked paprika + extra, to serve
• 1 small Red onion, thinly sliced
• 250g Brown mushrooms, thinly sliced
• 1 ½ tbsp Worcestershire sauce
• ¾ cup Salt reduced beef stock
• 1 ½ tbsp Tomato paste
• 150g Light sour cream or Greek yoghurt
• 60g Baby spinach, chopped
• Parsley leaves, chopped,
• Cooked pasta of choice
• Steamed green beans, broccolini, and lemon wedges, to serve.

 

TO COOK

1. Place beef strips, half the oil and paprika in a snap-lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil.
2. Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add Worcestershire, stock and tomato paste, stir well and bring to the boil. Reduce heat and simmer for 2 minutes.
3. Stir in sour cream or yoghurt and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further for 1-2 minutes. Remove from heat and stir through baby spinach.
4. Serve beef stroganoff with pasta, steamed beans and broccolini. Sprinkle with parsley and serve with lemon wedges.

 

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4. Dried Yellow Curry Beef

 

INGREDIENTS

• Fresh halal Australian Beef cubes 720 g
• Chicken stock 1.2 litre
• Cooking oil 150ml
• Fresh tomatoes, wedged 8 nos.
• Fresh peppercorn 3 sprigs
• Boiled potatoes 4 nos.
• Coconut milk ½ coconut
• Fried curry leaves 3 sprigs

 

Paste

• Garlic, minced 120g
• Shallots, minced 80g
• Bombay onion, wedged 6 nos.
• Cumin powder 1 tbsp
• Coriander powder 1tbsp
• Curry powder 4 tbsp
• Fresh turmeric 60g
• Tomato paste 1 tbsp
• Curry leaves 1 sprig

 

TO COOK

1. Pre-blanch the beef cubes in boiling water and set aside to cool.
2. Cook the paste, heat up the oil over a moderate heat and saute the garlic and shallots till fragrant. Add the rest of the ingredients and cook slowly under low heat till fragrant.
3. Add the lamb cubes and chicken stock then simmer over low heat till tender.
4. Add coconut milk and the rest of the ingredients then cook until it reach the right consistency.
5. Garnish with fried curry leaves and serve with hot steamed rice.

 

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5. Gourmet Steak Sandwich

Serves 4

 

 

INGREDIENTS

•  4 x 150 gm Chilled Australian beef steak
• 1 French baguette
• 3 Onions, sliced
• 200gm Mushrooms, sliced
• 100gm Aioli
• 2 tbsp Olive oil
• 1 tsp Sugar
• 1 tbsp Thyme
• Salt and pepper

 

TO COOK

1. Caramelise the onions in a frypan with 1 tbsp oil, sugar, thyme, salt and pepper then remove from pan.
2. In the same unwashed pan, add 1 tbsp of olive oil and heat it up. Add the mushrooms and cook for 1 minute, stirring often. Add salt and pepper to taste and then remove from pan.
3. Heat the same pan or a grill, brush the meat with olive oil then cook on both sides. Rest then slice thinly.
4. Cut baguette into 4 pieces, slice in half. Brush the bread with aioli and fill each with a steak, onions and mushrooms.

 

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6. Beef Teriyaki Minute Steaks

Serves 4

 

INGREDIENTS

• 8 (approx. 600g) Chilled Australian beef steak
• ½ cup (125ml) Teriyaki marinade +extra, to serve
• 400 gm Shelf stable Singapore noodles
• 2 bunches Baby bok choy, cut into 4cm pieces
• 175 gm Snowpeas, thinly sliced diagonally
• 2 Green onions, thinly sliced
• 1 tbsp Sesame oil
• 1 tbsp Sesame seeds, toasted
• Coriander leaves, pickled ginger, to serve

 

TO COOK

1. Place steaks in a large snap-lock bag with teriyaki marinade. Set aside for 5 mins. Drain steaks from marinade, pat dry with paper towel and cook, in batches, if necessary, in a lightly oiled non-stick frying pan over medium-high heat for 1-2 minutes each side. Rest on a plate loosely covered with foil for 2-3 minutes.
2. Meanwhile, prepare noodles according to packet instructions. Drain and keep warm in a large bowl.
3. Place bok choy and snow peas in a large bowl. Cover with boiling water and blanch for 2-3 minutes. Drain well and add to noodles with onions and oil. Season and toss to coat. Sprinkle with sesame seeds.
4. Slice steaks and serve with noodles, extra teriyaki marinade, coriander leaves and pickled ginger.

 

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7. Beef Steak &  Rainbow Capsicum Fajitas

Serves 4

 

INGREDIENTS

• 500 gm Chilled Australian beef steak
• 1 tbsp Fajita seasoning, divided
• 3-4 Capsicums (combination of red, yellow and green)
• 1 large Red onion
• 2 tbsp Olive oil, divided
• 1 tbsp Lime juice
• 1/4 cup Water
• 8 small Flour tortillas, warmed
• 1 Avocado, mashed
• 200 gm Cherry tomatoes, diced
• 1 head Baby cos, shredded
• Lime wedges
• Sea salt

 

TO COOK

1. Sprinkle half the spice mixture over the steak, coating both sides evenly. Set meat aside to come to room temperature, while slicing the capsicum and onion.
2. Preheat a heavy-based skillet over medium-high heat. Drizzle steak with a teaspoon of oil and season with a pinch of salt. Cook 3-4 mins each side. Remove from pan and rest 5 mins before thinly slicing.
3. In the same pan, drizzle in remaining oil and increase heat to high. Add onion and capsicum and cook 4–5 mins until soft and starting to char. Combine reserved spice mix, water, and lime juice in a small dish. Add to capsicum mixture and cook 1 min to thicken. Remove pan from heat, add sliced beef and toss to coat.
4. Serve beef and capsicum mixture with tortillas, avocado, tomato, lettuce, and lime. Let everyone help themselves to build their own perfect fajita!

 

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8. Beef Rice Paper Rolls

Serves 2

 

INGREDIENTS

• 300 gm Chilled Australia beef steak
• 1 tbsp Chinese 5-Spice powder
• 6 x 22cm Rice paper roll wrappers
• 1 large Cucumber, seeds removed, cut into batons
• 1 large Avocado, thinly sliced
• ½ Red capsicum, thinly sliced
• 50 gm Vermicelli noodles, cooked according to packet instructions, cooled
• ¼ cup Mint leaves +extra, to serve
• Hoisin sauce, lime wedges, to serve

 

TO COOK

1. Sprinkle steaks on both sides with Chinese 5 spice and season. Lightly spray a char-grill pan with oil and heat over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.
2. Place a rice paper wrapper in a medium bowl of warm water for 15 seconds or until just softened. Place on a clean, damp tea towel.
3. Arrange beef, cucumber, avocado, capsicum, noodles and mint along the centre of the rice paper wrapper. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper wrappers and filling.
4. Serve beef rice paper rolls with hoisin sauce, lime wedges and extra mint.

 

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9. Beef Rice Bowl with Asian Style Salad

Serves 2

 

INGREDIENTS

• 250 gm Chilled Australian Ribeye steak
• 1 tsp Olive oil
• 1 cup Snow peas
• 1 cup Baby spinach leaves
• 1 large Carrot, grated
• 1/2  Avocado, sliced
• 1 cup Red cabbage, shredded
• 1 cup Cooked brown rice
• 1 tbsp Toasted seeds
• Salt & pepper

 

DRESSING

• 1 tbsp Olive oil
• 1 tsp Lemon juice
• 1 tsp Grain mustard
• 1/4 tsp Honey
• Salt & pepper, to taste

 

TO COOK

1. Preheat a skillet or grill pan over medium-high heat. Drizzle steak with oil and season with salt and pepper. Cook for 3 – 4 minutes per side, or until done to your liking. Transfer to a board and rest for 5 mins. Thinly slice.
2. Trim snow peas and blanch in boiling water for a minute until bright green, refresh in cold water. Divide vegetables and rice between bowls. Top with steak and seeds.
3. Whisk together dressing ingredients and drizzle over top. Serve immediately.

 

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10. Beef Casserole with Sweet Potato And Chickpeas

Serves 4

 

INGREDIENTS

• 600 gm Chilled Australian beef cubes
• 2 tsp Olive oil
• 1 Onion, chopped
• 2 tsp Sweet paprika
• 2 tsp Ground cumin
• 750 ml Bottled tomato passata sauce
• ½ cup Water
• 3 Roma tomatoes, chopped
• 1 large Sweet potato, cut into large chunks
• 400 gm can Chickpeas, drained

 

TO SERVE

• 1 cup Couscous as per packet instructions
• 1 Zucchini grated and squeezed of excess moisture
• 2 tbsp Coriander leaves, picked

 

TO COOK

1. Season beef with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.
2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.
3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves.

 

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11. Beef & Radish Stew

 

MAIN INGREDIENTS

• 450 gm Fresh halal Australian beef, cut into cubes
• 500 gm Radish, peel and cut into wedges
• 1 litre Beef stock

 

Ingredient (A)

• 3 pips Garlic, sliced
• 3 Coriander roots
• 2 pcs Cinnamon sticks
• 4 pcs Star anise

Seasoning:

• 3 tbsp Light soy sauce
• 2 tbsp Fish sauce
• 1 tsp Sugar

Garnishing:  Spring Onions and Coriander leaves.

 

TO COOK

1. Pour the beef stock into a large heavy sauce pan.  Add the beef and the radish together with (A) and bring to boil, then reduce to simmer for about 30 mins, Skim off any foam that rises on top.
2. When beef is tender, add in the Seasoning.
3. Garnish and serve with rice or noodles