Beef stirfry with mushrooms

Beef stirfry with mushrooms

beef stir fry

Beef stir fry with mushrooms

Spinach is so good for you and this is a really great way to eat it. It has an oriental ginger flavour that is really morish and the more different mushroom varieties you add, the better it gets. Good for 4-5 people

What you need

500g steak, fillet or rump
400g different mushroom types roughly chopped
3 teaspoons grated fresh ginger
2 tablespoons hoisin sauce
100ml chicken stock
300g packet of spinach chopped
1 teaspoon maizena
Oil for frying

The process

In a hot pan add about 30ml oil and stir fry the ginger for about 1 minute.

Add the steak in small batches, sear all over and remove from the pan.

Then add all of the mushroom types and toss until they are beginning to brown on the edges. Now add back the meat, hoisin sauce and the chicken stock which has the maizena mixed into it.

Add the spinach, toss around until it wilts and then bring the sauce to the boil and thickens. Give it one final toss to distribute the sauce and serve with rice or noodles.

Always wash spinach thoroughly and shake out the excess water before cooking or you are likely to get some grit in the food.

If this recipe sounds good to you, give it a try and have a look at the other oriental recipes there is something for everyone.

Spicy beef with spinach

Spicy beef with spinach

chinese beef

Chinese spicy beef with spinach

This is a simple beef dish for weekdays when you have a bag of spinach and really don’t know what to do with it. I sometimes add extra chili when I feel I need a bit of the old feel good endorphins. Chinese style cooking is meant to be quick over a high heat so when you slice up your meat bear this in mind a slice it very fine, the last thing you want is for the meat to stew, it will become tough. (makes 4 servings)

What you need

500g rump, fillet or rib-eye steak
2or 3 chili’s finely sliced
1 teaspoon crushed garlic
300g bag of spinach sliced finely
1 tablespoon oyster sauce or teriyaki sauce
1 teaspoon sugar
100ml beef stock
1 and ½ teaspoons maizena in 2 tablespoon of water
Oil for frying

The process

Slice the steak into thin pieces (about 3mm) across the grain and place them in a bowl.  It is really important to cut across the grain, your meat will be a lot more tender. Add the chili and garlic, combine and set aside for about 20 minutes.

In a hot pan fry the steak mixture in small batches to browned, tossing frequently. Reduce heat to medium.

Add the spinach, oyster sauce, sugar and beef stock and continue to toss until the spinach is soft and wilted. Make a space in the center, add the maizena mixture and allow to simmer until the sauce has thickened.

Toss it around to coat the meat with the mixture and serve with rice or noodles.

Take a look at the other Chinese recipes in the collection.

Stirfry beef with mushrooms and broccoli

Stirfry beef with mushrooms and broccoli

chinese food recipe

Beef with broccoli

The best thing about Asian cooking is that it is so quick and healthy. This is a really delicious meal for 4 and is great served with rice or noodles. It is a typically Chinese recipe that is ready in minutes and the easiest and most delicious way to eat broccoli. (4 people easily)

What you need

700g rump steak thinly sliced
4 tablespoons oyster sauce
2 cloves garlic crushed
Oil for frying
250g each of 3 different types of mushrooms (shitake, button, oyster or other fungi)
250g broccoli

The process

Marinade the beef with the oyster sauce and garlic for at least 1 hour.

Lightly steam the broccoli for about 5 minutes over boiling water.

Stir fry beef in a hot wok a little at a time so as not to overcook the beef, you want each piece browned. remove and set aside.

Wipe the wok clean and stir fry the mushrooms flipping them around until there are slightly browned edges (5 minutes or so). Add the beef back into the wok and mix together. finally add the broccoli and mix until the everything has a nice coating of sauce.

You are done!

The beef with asparagus recipe is also really delicious.

Mild beef curry

Mild beef curry

beef curry

Mild beef curry

This is a really straight forward beef curry which I often make and is good for 4-6 people. Using fresh ginger makes a big difference and remember you can freeze fresh ginger and grate it frozen then just drop it back into the freezer for your next adventure.

What you need

1kg beef cut into bite sized pieces (chuck excellent)
1 onion finely chopped
2 teaspoons minced garlic
5cm piece grated ginger
1 tablespoon mild curry powder
500ml beef Stock
1 red pepper finely chopped
500g potatoes cubed

The process

In a large heavy pot, brown the beef in a little oil over a medium heat, remove and set aside.

Add add a little more oil then the onion, garlic and red pepper, fry for about 3 or 4 minutes until the onion becomes translucent. Stir constantly.

Add the ginger and the curry powder and mix until the smell permeates the whole kitchen.

Add back the meat and the beef stock and toss in the potato cubes, give it a really good stir and bring to the boil. Cover, reduce the heat and let it simmer for 1/2 an hour or until the potatoes are tender.

Remove the lid and simmer for a further 1/2 an hour checking the consistency of the sauce after 15 minutes. If it is reducing too much place the lid back on again and always remember to taste and season with salt and pepper.

Serve with rice and cucumber mixed with seasoned plain yogurt and some chopped tomatoes.

Try the Kerala country chicken for an authentic North Indian meal.

Any day meat loaf

Any day meat loaf

mince recipes

Traditional Meatloaf

Meat loaf is a really great way to use mince meat, be it beef, lamb or a combination of beef and pork. This recipe use beef and pork sausage meat for some extra flavor which makes all the difference.

What you need

1kg beef mince
500g pork sausage meat
1 tablespoon butter
1 large onion finely chopped
2 celery sticks finely chopped
3 cloves garlic minced
1 large carrot grated
1 tin peeled chopped tomatoes
1 cup bread crumbs
2 eggs beaten
1 teaspoon ground black pepper
1 teaspoon salt
palm of fresh chopped parsley

Tomato sauce

The process

Fry the onions, garlic, parsley and grated carrot on a medium heat in the butter until soft, about 10 minutes.

Place in a large bowl and add all of the rest of the ingredients. Mix well to evenly distribute all of the vegetables in the mince meat.

Lightly grease a bread tin and mould the mixture into the tin.

Bake at 180 Celsius for 1 hours, then cover the top with a thin layer of tomato sauce and bake for a further 30 minutes.

Let it cool for about 10 minutes before turning out to serve.

Serve with mashed potatoes and rich gravy.

Quick Mexican beef stir fry

Quick Mexican beef stir fry

mexican food

Mexican stirfry

Every now and then I really like something that has a bit of a bite but does not involve the many ingredients for a good curry so I turn to this amazing Mexican beef dish that is so simple and really delicious that I made yesterday. This is good for 4 servings.

What you need

700-750g steak (sirloin, rump scotch fillet)
1 red onion (just for color but regular onion is fine)
1 red pepper sliced
1 yellow pepper sliced
2 tomatoes halved and sliced (seeds removed)
Mexican seasoning (spice section of the supermarket)

The process

Slice the beef into strips about 1cm thick (be sure to cut across the grain)

Place the beef in a bowl and season with about 2 tablespoons of the seasoning and mix it ensuring that each piece gets seasoned.

brown the meat in a hot pan with a little oil in batches. It’s important to do it in batches or the meat will stew and become tough. You want to almost flash cook it so that it brown on the outside and remains slightly rare and tender.

Wipe the pan clean with some paper towel, add a little more oil and stir fry the peppers and tomatoes for about 3 minutes. You still want them to have some crunch.

Return the meat to the pan and toss for a minute or two to combine it all well.

Serve with pita bread or a French loaf.

If you liked this recipe you will love the Chinese food recipes

Steak pie

Steak pie

steak pie

Steak pie

Deidree asked for a steak pie recipe and this is a real winner. Its full flavored and really rich with a tender meat filling. Steak pies bought from a supermarket have nothing on these babies, make a whole heap of them and freeze them, you will not be sorry.

What you need

1kg brisket or stewing beef cubed
1 onion finely chopped
3 carrots chopped
340ml Can Guinness ( use Coke as an option)
1 beef stock cube
1 Tablespoon Worcestershire sauce
1 Teaspoon mustard
1 Pinch thyme
1 bay leaf
750ml water
Olive oil
Salt and Pepper to taste
Puff pastry (frozen from a supermarket that has been thawed)

The process

Heat the olive oil in a medium hot pot and brown the meat cubes. Do them in batches so that they do not begin to stew, then remove and set aside.

Add a little more olive oil and cook the onions until they are soft and translucent. Add the Guinness and the stock cube crumbled into the liquid. Let it simmer for a few minutes to dissolve the cube.

Add back the meat, the Thyme, bay leaf, carrots, water, mustard and Worcestershire sauce, give it a good mix to combine, reduce the heat to low, place a lid on the pot and allow it to simmer for 2-2 1/2 hours.

Check the sauce for thickness and leave the lid off and simmer for another 30 minutes if it is too liquid.

Pour the mixture into a casserole or pie dish, cover with the puff pastry and tuck the excess into the sides of the pie dish. Insert a knife into the middle to cut 2 holes.

Brush with some melted butter and place into a 180 Celsius oven for about 20minutes or until the pastry is golden brown and puffed up.

Serve with peas and some creamy mash.

Portuguese beef trinchado

Portuguese beef trinchado

portuguese food

Beef Trinchao

Trinchado is a classic Portuguese dish that is spicy and very rich with a sauce that will keep everyone quiet for a long while! If you have never eaten Trinchado you want to do yourself a favor and try it. It’s simple enough and your family will love you… unless they are dieting.

What you need

1 kg rump steak cubed
1 large onion finely sliced
50ml Worcestershire sauce
1 cup red wine
3/4 cloves crushed garlic
1 bay leaf
salt and pepper to taste
1 teaspoon paprika
2/3 small red chilies chopped
3/4 tablespoons flour
Butter and oil for frying
Water

The process

Create a marinade by adding the Worcestershire sauce, garlic, wine, salt, pepper, paprika, chilies and bay leaf and give it a mix.

Add the beef, stir to coat the beef and then cover with cling film and set aside in the fridge to marinade. You must let it marinade for at least 2 hours but overnight is best. This ensures that the beef is very tender and the flavors permeate right through the meat.

In a pot with some butter sauté the onions on a medium heat until translucent and then remove and set aside.

Dust the beef with flour and fry in a little oil on high to brown all over. Add the onions back into the pan with whatever marinade is remaining. Reduce the heat, add a little water to create the sauce, mix well and let it simmer for about 20 minutes.

Check on it every now and then and add water to make a nice amount of sauce.

The sauce will thicken from the flour the meat was coated in.

This is spicy and delicious and should be served with potato wedges, chips or a nice crusty bread to mop up the sauce.

Traditionally you should have a few Olives on the side but not the end of the world.

Rissoles with mushroom sauce

Rissoles with mushroom sauce

rissoles

I’ve been away in JHB for the last 10 days and haven’t done much cooking but these were a real treat. It was like summer in JHB so we had a few braais, did the pork ribs and the usual braai food but these were a real nice change after all that heavy eating. Rissoles are just like coated burger patties that you can make with beef, chicken, pork or lamb mince, are quick, light and can be served cold with a tomato salsa. This makes 8 and should be enough for 4.
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Italian style pot roast

Italian style pot roast

beef roast

This is a classic winter meal and often best the next day on a sandwich or with some nice fresh bread. It’s all about the sauce and the tenderness of the meat after a slow cook. You really do need a cast iron baking dish for this one.

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