Beef Satay with Peanut Sauce

Ingredients

14-16 oz beef tenderloin
2-3 tbsp vegetable oil
1 red chili, seeded and minced
1 garlic clove, peeled and finely crushed
with a pinch of sea salt
sea salt and black pepper
mixed herbs or small salad leaves to garnish

Peanut Sauce

2 tbsp vegetable oil
2 large shallots, peeled and finely diced
3 garlic cloves, peeled and finely crushed
3/4-inch piece of fresh ginger root, peeled and finely grated
1 red chili, seeded and minced
4 tsp light soy sauce
generous 1 cup coconut milk
1 tbsp superfine sugar
1/2 cup crunchy peanut butter

Method

  1. Trim off most of the fat and the sinew from the beef.
  2. Mix the vegetable oil, chopped chile, garlic, and seasoning in a small bowl and brush this over the beef. Cover and let marinate in the refrigerator for a couple of hours or overnight.
  3. To make the peanut sauce, heat the oil in a pan over medium heat. Add the shallots and sweat for a few minutes until they begin to soften, then stir in the garlic, ginger, and chili and cook for a few more minutes.
  4. Add the soy sauce and let it bubble until almost totally reduced. Pour in the coconut milk and add the sugar, stirring to dissolve. Bring to a boil, then immediately remove from the heat and stir in the peanut butter until well blended. If you prefer the sauce thinner, stir in a little boiling water.
  5. Take the beef out of the refrigerator about 15 minutes before cooking. Heat a griddle pan until it is very hot (you should be able to feel the heat rising). Griddle the beef for about 2 minutes on each side to cook it medium rare (or cook to your liking).
  6. Remove from the heat and let rest for 5 minutes, then cut into 3/4 to 1-1/4-inch thick strips. Thread each strip onto a short wooden skewer and brush over a little of the peanut sauce.
  7. Divide the satay between warm serving plates and top with a scattering of mixed herbs. Serve immediately, with individual bowls of peanut sauce for dipping.

Makes 4 servings of appetizer.

Source: Gordon Ramsay’s Maze

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Chinese-style Braised Beef Short Ribs

Ingredients

2 lb beef short ribs
12 oz tomato
1 cup celery, sectioned
1 carrot, peeled and sectioned
1 onion, sectioned
5 cloves garlic, sliced
2 tbsp parsley, finely chopped
2 tsp cornstarch
1 tsp wine

Marinade

1 tsp salt
1 tsp ground black pepper

Seasoning

1 cup beef stock
3 tbsp ketchup

Method

  1. Rinse and drain beef short ribs. Add salt and pepper and marinate for 15 minutes.
  2. Coat beef short ribs with cornstarch.
  3. Heat 2 tbsp of oil in a wok and pan fry ribs until golden brown. Set ribs aside.
  4. Saute garlic and the other vegetables and cook until done. Return ribs to the wok, drizzle wine and pour in seasoning. Bring mixture to a boil and then simmer for about 40 minutes. Remove to serving platter, sprinkle with parsley and serve.

Source: Cook it Easy

Moroccan-style Beef and Sweet Potatoes Casserole

Ingredients

1-1/2 to 2 lb braising or stewing beef
2 tbsp sunflower oil
good pinch of ground turmeric
1 large onion, chopped
1 red or green chilli, seeded and chopped
1-1/2 tsp paprika
good pinch of cayenne pepper
1/2 tsp ground cumin
1 lb sweet potatoes
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
1 tbsp butter
salt and freshly ground black pepper

Method

  1. Cut the meat into 3/4-inch cubes.
  2. Heat the oil in a flameproof casserole and fry the meat with the turmeric and seasoning over a medium heat for 3-4 minutes, until evenly brown, stirring frequently.
  3. Cover the casserole tightly with a lid or foil and cook the meat for 15 minutes over a fairly gentle heat, without uncovering.
  4. Preheat the oven to 180°C/350°F.
  5. Add the chopped onion and chilli, along with the paprika, cayenne pepper and cumin to the casserole together with just enough water to cover the meat. Cover the casserole tightly and cook in the oven for 1 to 1-1/2 hours, until the meat is very tender, adding a little extra water as necessary to keep the consistency of the stew fairly moist.
  6. Meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water. Transfer to a pan along with the water, bring to the boil and simmer for 2-3 minutes, until just tender. Drain well.
  7. Stir the fresh parsley and coriander into the meat mixture, arrange the sweet potato slices over the top and dot with the butter. Cover the casserole and cook in the oven for a further 10 minutes, or until the potatoes feel very tender.
  8. Increase the oven temperature to 200°C/400°F. Remove the lid of the casserole and allow to cook for a further 5-10 minutes, until the layer of sweet potatoes is golden. Serve the tagme at once, whilst it is still piping hot.

Makes 4 servings.

Source: Best of Morocco

Burger Steak with Green Peppercorn Sauce

Ingredients

8 slices baguette, toasted
1 pound ground sirloin
1 pound ground chuck
fine sea salt and freshly ground black pepper
1/4 cup olive oil
4 large shallots, thinly sliced
2 tablespoons green peppercorns packed in brine, drained and crushed with the side of a wide-bladed knife
1/2 cup dry red wine
4 tablespoons (1/2 stick) unsalted butter, cut into pieces

Method

  1. Push 2 baguette slices together in the center of each of 4 plates and set aside.
  2. Combine the sirloin and chuck in a bowl and knead together briefly by hand. Form the meat into 4 burger patties, making them tight but not overly crushed together. Season each burger with salt and pepper.
  3. Set a grill pan, or wide saute pan, over medium-high heat and let it get nice and hot. Pour in 2 tablespoons of the oil and heat it for 1 minute. Add the burgers to the pan and char the burgers on both sides, about 4 minutes per side for medium-rare, 1 or 2 minutes less for rare, or 1 or 2 minutes well-done.
  4. Use a spatula to put 1 burger on the baguette slices on each plate and set aside.
  5. Pour the remaining 2 tablespoons oil into the pan, add the shallots, and saute until they begin to crisp, taking care not to burn them. Add the peppercorns and saute for 1 minute. Pour in the wine, raise the heat to high, bring to a boil, and continue to boil until reduced by half, about 3 minutes.
  6. Remove the pan from the heat and swirl the butter into the sauce, 1 piece at a time, then pour some sauce over each burger and serve.

Makes 4 servings.

Source: Nightly Special

Healthy Version of Italian-style Meatballs with Mushroom and Spinach

Ingredients

12 ounces 96% lean ground beef
1 cup finely chopped puffed brown rice
4 cups unsalted beef stock
salt
freshly ground black pepper
olive oil cooking spray
4 cups sliced cremini mushrooms
1 cup thinly sliced onion 8 cups washed spinach
2 tablespoons arrowroot powder, dissolved in 2 teaspoons of the stock
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Place the beef in a large mixing bowl, pushing it to one side. Add the rice and 1-1/2 cups of the stock to the other side of the bowl. Season with salt and pepper and let the rice absorb the stock, about 1 minute.
  2. Using an electric hand mixer, mix the beef into the rice until homogeneous, about 1 minute.
  3. Form the mixture into 16 equal-size meatballs.
  4. Coat a large nonstick skillet with olive oil cooking spray and place over medium-high heat. Once the skillet is hot, add the meatballs and brown on one side, about 1 minute.
  5. Turn the meatballs over and brown the opposite sides, about 30 seconds. Transfer the meatballs to a holding plate.
  6. Spray the skillet again with cooking spray, and place back on the heat. Add the mushrooms and onion and cook until browned and softened, 3 to 4 minutes.
  7. Add the spinach and cook just to wilt, about 1 minute.
  8. Add the remaining stock and the arrowroot slurry and bring to a simmer while whisking until thickened.
  9. Add the meatballs and simmer until cooked through, 6 to 8 minutes.
  10. Spoon the meatballs and mushroom mixture into four bowls, distributing them equally. Sprinkle with cheese and serve.

Tip

Include some no-sugar-added dried cranberries if you want to liven things up a bit.

Makes 4 servings.

Source: The Negative Calorie Diet