Beef Recipes

Ingredients

2 Large sirloin steaks 
1 Bird's eye chilli
1 Lime
1 tsp Sugar
2 tbs Thai fish sauce
2 tbs Sweet chilli sauce
4 Large lime leaves  
Handful coriander leaves
Handful mint leaves
6cm Length of cucumber
1 Medium carrot
1 bunch watercress
2 large tomatoes

Method

Season the steaks with black pepper and a little oil and set them aside while you heat a grill or griddle pan.

Halve the bird's eye chilli, scrape out and discard the seeds. Chop it finely then put it into a mixing bowl with the juice of the lime, the sugar, fish sauce and the sweet chilli sauce. Mix well.

Remove the stem and central vein from the lime leaves then roll up the leaves and chop them very, very finely. Put them in a serving dish. Roughly chop the coriander leaves and the mint. Cut the cucumber and carrot into matchstick-size pieces, peeling it first if preferred, then add them to the lime leaves with the chopped herbs.

Wash the watercress and remove the stems. Slice the tomatoes into thin segments and add with the watercress to the rest of the salad. Grill the steaks briefly, salting them as they cook. They should be singed on the outside and cooked to your preference. Slice them into finger-thick strips, then toss with the salad and dressing.

Serve while the steak is still hot.

Serves: 4
Preparation time: 5 minutes, plus marinating time
Cooking time based on a ¾inch thick steak:
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side

Ingredients
4 lean rump. sirloin or rib-eye steaks
For the Whiskey and Soy Marinade:
3 garlic cloves, peeled and finely chopped
5tbsp malt whiskey
5tbsp soy sauce
5tbsp brown sugar
Salt and black pepper

Method
In a large non-metallic dish, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for 3 hours or overnight, turning once.
Remove the steaks from the marinade and cook in a hot pan or on a prepared barbecue according to your preference. Set aside to rest on a warm plate.
Serve the steaks with a crispy green salad and garlic bread.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
1lb lean beef mince
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 inch piece fresh root ginger, peeled and finely chopped
1 x 425g can chopped tomatoes
2 green chillies, deseeded and finely chopped
Salt and freshly milled black pepper
3 tsp garam masala
2 handfuls freshly chopped coriander

Method
Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 6 minutes.
Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.
Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Garnish with the remaining coriander and serve with plain basmati rice, poppadums and a cucumber raita.