Beef and Black Bean Noodle Stir Fry

Serves 8

2 x 400g packets hokkien noodles
2 Tablespoons olive oil
800 g beef steak, cut into strips
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
2 jars Black Bean Stir Fry Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a quarter of the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the beef is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

Egyptian Rice

500 g beef mince
1 small onion, chopped
2 C beef stock
2 – 3 Tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 C mushrooms, sliced
1 C rice
Salt and pepper to taste

Brown mince and onion. Add remaining ingredients. Cover and simmer until rice is done. To serve, put on top a dollop of yogurt or sour cream and sprinkle with toasted slivered almonds.

Keftedes (Meatballs)

1/2 kg beef mince
1 medium onion, diced
1 egg
1 Tablespoon chopped mint leaves
Salt, pepper and oregano seasoning
1 Cup flour
Olive oil, for cooking

Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Spicy Thai Beef Salad with Nam Jim Dressing

600g beef rump steak

1 Tablespoon extra virgin olive oil

Salt and freshly ground black pepper

200g salad mix

2 Lebanese cucumbers, seeded, sliced thinly

3 sping onions, sliced thinly

¾ cup toasted cashews

Fresh coriander leaves

Nam Jim Dressing

4 spring onions, sliced thinly

1 clove garlic, peeled, quartered

1 small fresh red Thai chilli, chopped finely

2 teaspoons finely chopped coriander root

1 tablespoon brown sugar

2 teaspoons fish sauce

2 tablespoons lime juice

¼ cup extra virgin olive oil

Heat a grill plate. Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

Nam jim dressing: Blend or process all ingredients until smooth.

Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.

Picadillo

4 Tablespoons oil
1 kg beef mince
2 onions, finely chopped
4 teaspoons minced garlic
1 to 2 teaspoons of minced chilli or to taste
440 g can diced tomatoes
2 Tablespoons tomato paste
½ teaspoon of ground cumin
1 Cup beef stock
1 Tablespoons cornflour

In a large pan or saucepan heat the oil and add the mince. Cook over a medium heat until well browned.

Add the onion, garlic and chilli and stir through. Cover and sweat for 2 to 3 minutes.

Stir through the tomato paste and crushed tomatoes, and cumin.

Barely cover the mixture with beef stock and simmer for 30 minutes. The amount of stock added will determine the consistency. If the sauce is a little thin, lightly thicken with cornflour mixed with a little cold water. Add salt and pepper to taste.

Chimichangas

Makes 14

Picadillo (see recipe here)
14 warmed tortillas
1 Tablespoon oil

Spoon 2 - 4 Tablespoons of filling down the centre of each tortilla. Fold the edges, then the top and bottom, envelope-fashion, and fasten with a toothpick.

Heat oil in frypan over moderate heat. Fry the chimichangas, a few at a time, for about 1 – 2 minutes, or until golden.

Drain and keep warm while you cook the rest of the chimichangas.

Quesadillas

Makes 14

14 tortillas
2 C grated cheese
Picadillo (see recipe here)

Have warmed tortillas ready, covered with a cloth.

Mix the cheese and picadillo together.

Heat fry pan then, holding the tortilla in your palm, put a spoonful of filling along the centre, avoiding the edges.

Fold the tortilla and seal the edges by pressing together well, use a little water if necessary. Brown on both sides.

Remove the quesadilla and transfer to a plate to keep warm while cooking the remaining quesadillas.

Serve hot.

Cheese-Stuffed Beef Rissoles

1/3 cup milk
2 slices white bread, crusts removed, crumbled
500g beef mince
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 teaspoons thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped
Block cheese

Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 8.

Cut 8 x 1 cm cubes from the cheese. Press a cheese cubes into centre of each beef portion. Shape portions into balls then flatten slightly. Cover and refrigerate for 20 minutes.

Preheat barbecue plate and grill on medium-high heat. Spray rissoles patties with oil and cook for 5 minutes each side or until golden.

Aussie Beef Pies

Makes 12

1.2 kg beef mince
1 brown onion, coarsely chopped
2 teaspoons minced, crushed
2 tsp chopped fresh thyme
400g can chopped tomatoes
½ Cup beef stock
3 sheets frozen ready-rolled shortcrust quiche pastry, just thawed
1 egg, lightly whisked
4 sheets frozen ready-rolled puff pastry, just thawed
Tomato sauce, to serve

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.

Stir in the tomato and stock. Bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes. Set aside to cool.

Preheat oven to 220°C. Place a baking tray on the middle shelf. Cut the shortcrust pastry sheet into quarters. Line pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.

Brush the pies with egg. Cut a small cross in the centre of each pie.
Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.

Notes & tips
To freeze ahead
Wrap each cooled pie in 2 sheets of plastic wrap. Freeze for up to 3 months. To reheat, preheat oven to 200°C. Bake the frozen pies for 20-25 minutes.

Beef Ragu

2 Tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 celery sticks, diced
100g bacon, finely chopped
2 garlic cloves, crushed
700g beef mince
1 cup beef stock
700ml bottle Italian tomato pasta sauce

Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, bacon and garlic. Cook, stirring, for 7 to 8 minutes or until soft.

Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.

Rustic Steamed Beef

350 g beef, trimmed
1 packet Chinese mushrooms, reconstituted
1 ½ teaspoons thick soy sauce
3 Tablespoons peanut oil
3 – 4 spring onions, cut into 5 cm sections, shredded lengthwise

For the marinade:
1 cm piece fresh ginger peeled and finely grated
¼ teaspoon salt
¼ teaspoon sugar
1 Tablespoons thick soy sauce
6 turns pepper mill
2 teaspoons chicken stock
2 teaspoons cornflour
2 Tablespoons water
1 Tablespoon peanut oil

Slice the beef into pieces about 2.5 cm x 4 cm and 6 mm thick. Put into a bowl.

Prepare the marinade: add the ginger, salt, sugar, soy sauce, pepper, chicken stock and cornflour to the beef. Add the water 1 Tablespoon at a time, and stir in the same direction to coat the meat. Leave to marinate for 20 – 30 minutes, Blend in the oil just before ready to steam.

Drain the mushrooms and squeeze out excess water but leave the mushrooms damp. Slice into thin strips. Mix in the soy sauce and 1 Tablespoon oil. Mix the mushrooms into the beef. Spread out on a heatproof dish with sloping edges.

Steam the beef in a wok or steamer over high heat for 10 minutes for medium-done beef or 13 – 15 minutes for well done, remove from heat. Add the spring onion on top of the dish.

Heat the remaining 2 Tablespoons of oil in small saucepan until just smoking, Pour over the spring onion to cook partially.

Remove the dish from the wok or steamer and serve immediately.

Savoury Mince

2 Tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600 g beef mince
1 large carrot, peeled, finely chopped
¾ Cup corn kernels
1 C grated zucchini
2 Tablespoons tomato paste
3 x 400 g cans crushed tomatoes

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.

Pastitsio

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.

Steamed Dim Sum with Lemon Soy Sauce

300g beef mince
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
3 Tablespoons soy sauce
1 teaspoon vegetable oil
12 square rice paper wrappers
1 Tablespoon caster sugar
1 Tablespoon fresh lemon juice

Combine the mince, chillies, garlic and 1 Tablespoon of the soy sauce in a bowl. Place in the fridge until required.

Brush a baking tray with 1/2 tsp of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.

Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn't touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.

Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.

Serve the dim sum with the lime soy sauce.

San Choy Bau

Serves 6

1 Tablespoon vegetable oil
300g veal or lean beef mince
300g pork mince
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/4 Cup oyster sauce
1/4 Cup soy sauce
100g bean sprouts
Pinch of salt
12 iceberg lettuce leaves, washed, dried

Heat the oil in a large frying pan over medium-high heat. Add the veal or beef mince and pork mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Add the water chestnuts and green shallots and cook, stirring, for 1 minute or until combined. Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts and stir until just wilted.

Taste and season with salt, if necessary. Transfer to a serving bowl.

Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Tortilla Stack

1 Tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, chopped
2 garlic cloves, crushed
500 g beef mince
2 Tablespoons tomato paste
420g can Mexican chilli beans
4 x 20 cm flour tortillas
2/3 Cup grated cheddar cheese
Sour cream and guacamole, to serve

Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.

Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.

Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.

Albondigas

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
1 egg
2 Tablespoons chopped flat-leaf parsley, plus extra to garnish
2 Tablespoons plain flour
2 Tablespoons olive oil
3/4 Cup chicken stock

Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the stock to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

Hanoi Beef Noodle Soup

2 onions, unpeeled, halved, and studded with 8 whole cloves
3 shallots, unpeeled
5 cm fresh ginger, unpeeled
3 litres water
500 g beef soup bones
2 pieces star anise
3 cm stick cinnamon
1 teaspoons whole peppercorns, crushed
1 Tablespoon salt
450 g rice stick noodles
2 Tablespoons fish sauce
450 g beef steak
2 large onions, peeled and thinly sliced crossways
450 g bean sprouts
2 limes or lemons, cut into 8 sections
4 chilies, sliced crossways
Fresh coriander, coarsely chopped
Fresh Vietnamese mint leaves

Stir fry the onions, shallots and ginger until fragrant, 2 to 3 minutes. Place into a large stockpot. Add the stock, star anise, cinnamon, peppercorns and salt to the stockpot. Bring the mixture to the boil over medium heat, skim the scum from the surface, and reduce the heat to low. Cook for 2 hours. Meanwhile, soak the noodles in warm water for 30 minutes. Drain and set aside. In a large saucepan, bring water to cover to the boil and add the noodles. Drain immediately, rinse with cold water, and place in serving bowl. Remove the beef from the stock, making sure these are tender.

Thinly slice the sirloin or flank steak into thin stir-fry strips and set aside. Season the soup with fish sauce and continue to cook over low heat. When the meat is cool enough to handle, slice the beef shank into uniform slices the same size as the sliced raw sirloin or flank steak. Discard the bones.

To serve, place a portion of noodles in a soup bowl and layer the beef on top of the noodles. Then place onion slices and bean sprouts on top of the meat. Ladle the hot broth over the ingredients. Garnish with several slices chilies and fresh coriander. Pass the extra onions, bean sprouts, fresh chilies, lime sections and basil on a platter. Season with additional fish sauce, if needed.

Beef Vindaloo

3 1/2 teaspoons cayenne pepper
1 teaspoon cumin seeds
1/2 teaspoon clove powder
1 1/2 teaspoon cinnamon
1 teaspoon freshly ground black pepper
1/4 star anise
1/2 teaspoon mined ginger
6 garlic cloves, crushed
1 teaspoon tamarind paste
1 Tablespoon vinegar
2 Tablespoons oil
3 medium onions, finely chopped
750 g stewing beef
Salt, to taste
1/2 teaspoon sugar
15 curry leaves

Combine the spices, ginger, garlic and tamarind with the vinegar to make a smooth paste. If time permits, rub into beef and let sit for 15 minutes. Heat the oil and a large pot and fry the onions on medium heat until brown. Add the spice paste and cook for another 5 minutes, stirring continuously. You can add a little water if needed. Add the beef and saute for another 5 minutes. Add 3 C water, salt, sugar and cook over low heat until tender (about 1 hour). Stir in curry leaves and cook for another 5 minutes. Serve with rice.