Simmering Beef Salad


1 sirloin steak, about 7 oz and 3/4 inch thick
peanut or corn oil, for brushing
salt and pepper
1 red bell pepper, cut in half, cored, and seeded
1 yellow bell pepper, cut in half, cored, and seeded
1 carrot, peeled and cut into 3-inch pieces
1 zucchini, cut into 3-inch pieces
3-1/2 oz canned straw mushrooms (drained weight), rinsed and thinly sliced
3/8 cup bean sprouts
2 kaffir lime leaves, sliced
2 tbsp finely chopped fresh cilantro, and some sprigs for garnish

Sweet Chili Dressing

1/2 to 1 fresh red chili, to taste, seeded and finely sliced
4 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1/2 tbsp fish sauce


  1. Heat a skillet over medium—high heat. Brush both sides of the steak with oil and season. Cook for 3 minutes on one side. then flip it over and continue cooking for 2 minutes for medium-rare, then set it aside for 1-2 minutes.
  2. Put all the ingredients for the dressing together in a large serving bowl.
  3. Thinly slice the steak on the diagonal and add to the bowl. Set aside.
  4. Prepare the vegetables, adding each one to the bowl as it is sliced using a vegetable peeler.
  5. Run the peeler along the cut edges of the bell peppers to make thin, narrow strips.
  6. Thinly slice the carrot and zucchini lengthwise, then stack the slices and cut lengthwise into short thin sticks.
  7. Stir the mushrooms, bean sprouts, lime leaves, and cilantro into the dressing, then cover and let chill.
  8. Put the noodles in another bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Drain and let chill until you are ready to serve.
  9. When you are ready to serve, toss the noodles into the salad. Arrange the salad on 4 plates and garnish with cilantro sprigs.

Makes 4 servings.

Source: Noodles


Balti Beef


2 tbsp ghee or vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, crushed
2 large red bell peppers, seeded and chopped
1 lb 5 oz/600 g sirloin steak, thinly sliced
fresh cilantro sprigs, to garnish

Balti Sauce

2 tbsp ghee or vegetable or peanut oil
2 large onions, chopped
1 tbsp Garlic and Ginger Paste
14 oz/400 g canned tomatoes, chopped
1 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chili powder
1/4 tsp ground cardamom
1 bay leaf
salt and pepper


  1. To make the Balti Sauce, melt the ghee in a karahi, wok, or large skillet over medium-high heat. Add the onions and Garlic and Ginger Paste and stir-fry for 5 minutes until the onions are golden brown.
  2. Stir in the tomatoes with their juices, then add the paprika, turmeric, cumin, coriander, chili powder, cardamom, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, stirring constantly, then reduce the heat and let simmer for 20 minutes, stirring occasionally.
  3. Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender. Whiz to a smooth sauce.
  4. Wipe out the karahi, wok, or skillet and return it to medium-high heat. Add the ghee and melt. Add the onion and garlic and stir-fry for 5-8 minutes until golden brown.
  5. Add the red bell peppers and continue stir-frying for 2 minutes.
  6. Stir in the beef and continue stir frying for 2 minutes until it starts to turn brown.
  7. Add the Balti Sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell pepper is tender.
  8. Adjust the seasoning, if necessary, and garnish with cilantro sprigs. Serve in a karahi, if liked.

Makes 4 to 6 servings.

Source: Curries

Veal Kebaks with Ginger Dressing


1 lb hindshank veal, trimmed of excess fat and cut into 1 inch cubes
1 green pepper, cored, seeded and cut into 1 inch squares
1 red pepper, cored, seeded and cut into 1 inch squares
2 medium zucchini, cut into 1/2 inch slices
1 cup tiny mushrooms
4 bay leaves
1 lemon or orange, quartered, to garnish


3 tablespoons sunflower oil
1 tablespoon red wine vinegar
2 teaspoons grated orange rind
1 tablespoon orange juice
1 inch piece fresh root ginger, peeled and chopped
1/2 teaspoon ground ginger
salt and freshly ground black pepper


  1. Mix together the marinade ingredients.
  2. On 4 skewers, thread the veal, peppers, zucchini, mushrooms and bay leaves, alternating the colours and ending with a bay leaf.
  3. Place the skewers in a shallow dish, pour over the marinade and turn the skewers in the mixture. Cover and set aside for about 2 hours.
  4. Heat the broiler to moderate.
  5. Drain the skewers and broil for 10-12 minutes, turning frequently and basting them with the marinade.
  6. Garnish with the lemon or orange wedges. Serve immediately with brown rice.

Makes 4 servings.

Source: Cooking Naturally

Meatballs and Tomato Sauce


l kg ground beef
2 tsp garlic paste (from a handy tube)
2 tsp sun-dried tomato paste
2 tsp dried oregano
2 tsp dried basil
2 generous tsp grainy mustard
1 tsp ground mace
1 tsp sweet smoked paprika
2 tsp redcurrant jelly
200 g fresh breadcrumbs
2 tbsp plain flour
2 tsp celery salt
2-3 tbsp olive oil, for frying
3-4 tsp light soy sauce, to season

Tomato Sauce

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
100 m1 fruity red wine
2 (400 g) cans chopped tomatoes
400 ml V8 vegetable juice
2 bay leaves
2 tsp brown sugar
salt and pepper


  1. Make the meatballs by mixing the beef, garlic paste, sun-dried tomato paste, oregano, basil, mustard, ground mace, smoked paprika and redcurrant jelly together in a large bowl. Get in there with your hands to make sure the mixture is well combined.
  2. Mix the breadcrumbs, flour and celery salt together on your work surface.

  3. Shape the meat mixture into balls — you should get about 18-20 balls, depending on how big you make them.
  4. Roll each ball in the breadcrumb mixture and place on a tray. Chill in the fridge for 30 minutes.
  5. To make the tomato sauce, heat the oil in a large pan, add the onion and cook over a low heat for 10 minutes, or until softened.
  6. Add the garlic and cook for a few moments. Add the wine and let it bubble for a minute.
  7. Add the chopped tomatoes, vegetable juice, bay leaves, sugar and salt and pepper. Stir well and leave to simmer for 30 minutes to reduce down a bit.
  8. When it looks sufficiently saucy, remove the bay leaves and blitz with a hand blender so you are left with a lovely, thick, tomato sauce. Put the bay leaves back in at this point and leave the sauce sitting over a very gentle heat.
  9. To cook the meatballs, heat the oil in a large frying pan over a medium-high heat and fry in batches until browned all over — this takes about 6-8 minutes per batch. Turn the meatballs carefully, using tongs or a couple of wooden spoons. Add a splash of soy sauce towards the end of cooking each batch, to add colour and seasoning. Remove from the pan with a slotted spoon, drain on kitchen paper briefly and then snuggle them into the tomato sauce.
  10. Cover and cook very gently for 15-20 minutes.
  11. Serve the meatballs with rice, salad, mash, pasta or indeed chips from the chippy.

Makes 18 to 20 meatballs.

Source: My Family Kitchen

Orange Beef with French Dip


juice and zest of 2 oranges
1 tablespoon sambal or 1 minced jalapeno
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon minced ginger 2 shallots, sliced thin
1-1/2-pound hanger steak, any silverskin removed, and sliced as thin as possible
4 tablespoons grapeseed or canola oil
2 cups fresh beef stock, fresh chicken stock, or low-sodium canned broth
1 tablespoon naturally brewed soy sauce, if needed
Kosher salt and freshly ground black pepper
4 soft hoagie buns
1 large tomato, or 3 roma tomatoes, sliced 1/4-inch thick
1 small head iceberg lettuce, shredded


  1. In a medium bowl, combine the orange juice, sambal, scallion whites, ginger and shallots. Add the beef, stir to coat the slices, and marinate for 15 minutes.
  2. Drain the beef, and reserve the marinade. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the beef and stir-fry until cooked through, 4 to 5 minutes. Transfer the beef to a plate. Add the remaining two tablespoons oil to the wok, swirl, stir-fry the remaining beef, and transfer to the plate.
  3. Add the stock and reserved marinade. Add the soy sauce if the stock is unsalted or low-sodium. Add the orange zest and scallion greens, season with salt and pepper, and bring to a boil.
  4. Transfer the broth to four individual bowls.
  5. To make the hoagies, split the rolls in half.
  6. On the bottom halves place the tomato slices and top with the lettuce, then the beef. Cover with the bun tops, and serve with the broth bowls for dipping the hoagies into.

Makes 4 servings.

Source: Simply Ming One-pot Meals