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Beef Salads

Cost conscious recipes to feed a family.

Beef and Noodle Salad

Ingredients:
500g Rump Steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon soft brown sugar
1 small Lebanese cucumber, sliced thinly
1 red onion, sliced
1 red capsicum, cut into thin strips
1 small red chilli, seeded and chopped
1/3 cup chopped unsalted peanuts or cashews
100g hokkien noodles

Dressing
½ cup rice vinegar
2 tablespoons fish sauce
¼ cup caster sugar
2 teaspoons finely chopped fresh ginger
1 small red chilli, seeded and chopped
1 tablespoon chopped fresh coriander leaves

Method:
1. Remove all visible fat from meat. Combine the oil, oyster sauce, curry powder and brown sugar in a small bowl.
2. Heat a lightly greased frying pan over medium heat. Add the steak and cook for 6-8 minutes basting with half the sauce during cooking. Remove
3. To make the dressing, place all the ingredients in a small bowl and whisk together.
4. Place the cucumber, onion, capsicum and chilli in a large bowl. Add the nuts. Thinly slice the meat, add to the bowl and lightly toss to combine with the dressing.
5. Place the noodles in the same frying pan and stir-fry over medium heat for 1-2 minutes. Stir in the remaining basting sauce and toss until heated through. Divide the noodles among serving bowls and top with the salad. Serve immediately.


Thai Beef Salad


Ingredients:

1 ½ tablespoons fresh lime juice
1 tablespoon finely chopped dark palm sugar
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoons soy sauce
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
Approximately 500g beef rump steak
1x 200g pkt cherry tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
1/3cup toasted peanuts, coarsely chopped

Method:
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.

Place the steak in a glass or ceramic dish. Drizzle with half the dressing and rub through (allow to marinate if time).

Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest.

Place the tomato, cucumber, onion, chilli, mint, coriander, basil and peanuts in a large bowl. Thinly slice the steak across the grain and add to the salad. Drizzle with the remaining dressing and gently toss to combine.

BBQ Thai beef Salad with lemongrass dressing






BBQ Thai beef Salad with lemongrass dressing

Ingredients:
¼ bunch coriander, leaves picked and finely shredded
½ bunch mint, leaves picked and torn
½ small daikon radish or 4 traditional radishes cut into long thin strips
2 Lebanese cucumbers, cut into long thin strips
1 cup bean shoots
20ml olive oil
2 pinches sea-salt flakes
1 large rump steak approx. 500g
½ cup roasted salted peanuts
1 small Chinese cabbage cut lengthways into 12 wedges

Lemongrass Dressing
1 small red onion or shallots, finely diced
2 lemongrass stalks (tender white part only), very thinly sliced
50ml (or to taste) fish sauce
2 green chillies, sliced
4 tablespoon caster sugar
Juice of 3 limes
40ml iced water
¼ bunch coriander, leaves picked, finely sliced

Method:
Combine coriander, mint, radish, cucumber and bean shoots in a bowl.

Preheat a barbecue hotplate or grill plate to hot. Rub the oil over the meat and cook for 4-5 minutes on each side. Set aside for 4 minutes then slice.

To make the lemongrass dressing, combine onion, lemongrass, fish sauce, chilli, sugar, lime juice, water and coriander in a bowl.

Arrange meat on a platter and pour over half the lemongrass dressing and half the peanuts. Add the remaining dressing and peanuts to the herb and cucumber salad and toss. Top the meat with salad and arrange the cabbage next to the meat.
 


Peppered Beef with Asian Vegetables

Ingredients:
1 tablespoon soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon oyster sauce
½ cup water
2 tablespoons cracked peppercorns
400g beef strips
2 tablespoons canola oil
2 cloves garlic, crushed
1 teaspoon ginger, grated
200g broccoli, cut into florets
2 red capsicums, sliced
250g snowpeas, tops removed
1 bunch baby baby bok choy, separated

Method:
1. Combine soy, sweet soy, sweet chilli and oyster sauces together with the water and reserve
2. Press pepper into the beef strips
3. Sear beef for 3 minutes on each side, take out of wok and leave to rest.
4. Heat wok until very hot, add vegetable oil and heat until smoking. Add garlic, ginger, broccoli and capsicum and stir-fry for 5 minutes
5. Add snow peas, bok choy and reserved sauce mix. Toss well until bok choy wilts.
6. Remove vegetables and place on a warmed serving plate. Pour the sauce over the top.
7. Arrange the beef strips on top of the vegetables and serve.
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