Are you worn out after Christmas? Can’t face cooking another meal but the family still expects to be fed? Australian Beef has some quick and tasty summer meals, guaranteed to take 30 minutes or less to make.
Thai Beef Salad
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To serve: toasted peanuts, chopped, long red chilli, thinly sliced, lime wedges
Method:
Rub steaks with oil and season. Preheat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Transfer to a plate covered loosely with foil for 5 minutes to rest.
Meanwhile, prepare noodles according to packet instructions. Rinse with cold water and drain well.
Place noodles, salad leaves, tomatoes, cucumber, onion, coriander and half the dressing into a large bowl. Toss well.
Thinly slice steak across grain and add to salad. Drizzle with remaining dressing and gently toss again to combine.
Divide salad among bowls, sprinkle with peanuts and chilli and serve with lime wedges.
Tips:
Thai salad dressings are readily available at supermarkets and Asian grocers. Alternatively use a sweet chilli sauce or make your own Thai dressing — it will usually consist of lime juice, fish sauce, brown sugar, garlic, chilli and a little oil.
Sirloin, oyster blade, eye fillet or porterhouse steak would also be delicious in this recipe.
Resting the steaks before slicing will ensure tender and juicy beef.
Swap Lebanese cucumbers for baby cucumbers (qukes); add mint and/or Thai basil leaves to the salad, if desired.
Teriyaki Beef Mince Skewers
Teriyaki Beef Mince Skewers
Serves 4
Ingredients:
4 x 150g (approx.) lean beef rissoles
½ cup (125ml) teriyaki marinade (plus extra, to serve)
¼ cup panko breadcrumbs (or normal)
4 shallots, cut into 3cm lengths (plus extra, thinly sliced, to serve)
1 large red capsicum, cut into 3cm pieces
2 small zucchini, cut into 1cm thick rounds
270g soba noodles
To serve: steamed Asian greens and sesame seeds, toasted (optional)
Method:
Place rissoles, 1 tablespoon teriyaki marinade, garlic, ginger and panko crumbs in a large bowl and stir until combined. Using damp hands roll into 24 small meatballs. Thread meatballs, shallots, capsicum and zucchini alternatively onto skewers and spray lightly with oil.
Preheat a large non-stick frying pan or barbecue over medium-high heat. Cook skewers, in batches, for 7-8 minutes, turning regularly, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, cook soba noodles according to packet directions. Drain well.
Serve skewers with noodles, extra teriyaki marinade, extra green onions and Asian greens and sesame seeds, if desired.
Tips:
You will need 8 small bamboo or metal skewers for this recipe — soak bamboo skewers in cold water for 10 minutes to prevent burning.
Fill a pita bread or wrap with any leftover meatballs, salad and mayonnaise for a delicious sandwich.
Use whatever onion and capsicum you have available in this recipe.
Meatballs can be made ahead of time and frozen — pop them in the fridge in the morning to thaw and they will be ready to use in the evening meal.
Classic Beef Burger
Classic Beef Burger
Serves 4
Ingredients:
4 x 150g (approx.) lean beef rissoles, pressed down to flatten out into patties
1 tbsp olive oil
4 slices tasty cheese
4 hamburger buns, lightly toasted
⅓ cup mayonnaise
1 baby cos lettuce, leaves separated
2 tomatoes, thinly sliced
8 dill pickles, thinly sliced
⅓ cup tomato ketchup
Method:
Preheat a large char-grill pan or barbecue over medium-high heat. Rub beef patties with oil and season. Cook patties for 2-3 minutes or until bottoms are lightly charred.
Turn patties and top with cheese. Cook for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate loosely covered with foil.
Spread mayonnaise over bottom halves of buns. Top with baby cos, beef patties, tomato, pickles and burger patties. Spread ketchup on top half of buns and place on top of each pattie, to serve.
Tips:
Extra burger patties can be frozen, with baking paper in between each patty, and thawed in the fridge.
Use your choice of condiments (mustards, relishes, chutneys all work well); swap baby cos lettuce for iceberg or mixed leaf; swap tasty cheese for Colby, Gouda or American Jack; add beetroot, red onion, pineapple or a fried egg for an Aussie burger.
Serve with French fries or sweet potato fries, if desired.
Vietnamese-Style Beef Stir-Fry
Vietnamese Style Beef Stir Fry
Serves 4
Ingredients:
500g lean beef rump strips
2 tbsp vegetable oil
4cm piece ginger, finely grated
1 red onion, thinly sliced
2 small carrots, thinly sliced
175g snow peas, halved diagonally
1 bunch baby bok choy, trimmed and quartered
2 tbsp oyster sauce
250g dried rice noodles of choice
1 cup bean sprouts, trimmed
⅓ cup pre-made Vietnamese dressing
To serve: long red chilli, thinly sliced, and coriander sprigs
Method:
Place beef strips in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Cook beef, in batches, for 1- 2 minutes or until browned. Set aside on a plate.
Add remaining oil to wok over medium-high heat. Add ginger and onion and stir-fry for 1 minute. Add carrots and snow peas and stir-fry for 2-3 minutes. Add bok choy, stir in oyster sauce and 2 tablespoons water and cook for 1 minute. Return beef to wok, add bean sprouts and half the dressing. Season and toss well to heat through.
Meanwhile, prepare noodles according to packet instructions. Drain.
Serve stir-fry with noodles, remaining dressing, chilli and coriander.
Tips:
Vietnamese dressings are readily available at supermarkets and Asian grocers. Alternatively use a Thai-style dressing, sweet chilli sauce or your own spicy dressing.
When stir-frying beef wait at least 30 seconds before tossing. This gives the beef a chance to brown, giving it good colour and flavour. Second side will take a little less time to cook. When returning beef to the wok, careful it doesn’t boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
Buy beef strips ready to go from the supermarket or butcher or slice your own at home.
