Beef rib-eye with mole sauce and spicy quinoa salad
Beef rib-eye with mole sauce and spicy quinoa salad

Feed the man, the woman and the children beef

Looking for some new ideas for dinner and got some beef you want to cook up?

Check out our six recipes below and enjoy.


1. Beef rib-eye with mole sauce and spicy quinoa salad

Serves 4


4 beef rib-eye cutlets

Mole Sauce ( Mexican chocolate sauce)

2 Tb adobo in chipotle sauce

1 ripe banana, chopped

1 tsp cocoa

1/4 tsp garam masala

1 Tb lime juice, plus extra to serve

Quinoa salad

2/3 C quinoa

1 x 400g can kidney beans

250g grape tomatoes, halved

50g rocket leaves

Parsley leaves to serve


To prepare the cutlets, place on a plate and brush with oil and season with pepper.

Barbecue the beef rib-eye cutlet on high for 3-4 minutes each side until medium rare, or until cooked to your liking.

Prepare quinoa salad by placing quinoa in a fine sieve and rinse under cold water, then tip into a medium saucepan.

Add 1 1/2 C water and bring to the boil, allowing to simmer for 15 minutes.

Rest for 10 minutes before fluffing grains with a fork.

Combine the quinoa with the beans, tomatoes and rocket and drizzle with lime juice and olive oil.

For the mole sauce, place sauce ingredients in a food processor or blender and process until smooth.

Season to taste and serve beef with the salad and sauce.



Slow-cooked Malaysian beef laksa
Slow-cooked Malaysian beef laksa

2. Slow-cooked Malaysian beef laksa

Serves 4


1.25kg chuck steak in 3cm pieces

80ml peanut oil

1 brown onion, thinly sliced

1 Tb palm sugar

2 cinnamon quills

1/4 C roughly chopped Thai basil leaves plus extra to serve

185g Malaysian laksa paste

1 Tb corn or rice flour

2 x 400ml light coconut cream or light coconut milk

750ml beef stock

2 desiree potatoes, peeled, cut into 3cm pieces

250g snake beans or green beans trimmed, cut into 3cm lengths

1 red capsicum, roughly chopped

270g udon noodles, cooked to packet instructions

bean sprouts

puffed tofu

chopped cucumber

crushed peanuts

lime wedges and sliced chilli to serve


Heat one tablespoon of oil in a fry pan to high heat and add half the beef to cook.

Continually turn for 5-6 minutes or until browned and season to taste.

Transfer beef to a separate plate and repeat with one tablespoon of oil and remaining beef.

In the same fry pan add onion, sugar, cinnamon quills, basil and paste.

Cook for 3-4 minutes or until onion has softened.

Once softened, scatter corn flour over the top and cook for a further 1-2 minutes while stirring.

When preparing laksa, place onion mixture and beef into the slow cooker.

Stir in coconut cream, stock and potato.

Cover with the lid and cook for eight hours on low heat.



Slow-cooked Mexican beef and jalapeno salsa
Slow-cooked Mexican beef and jalapeno salsa

3. Slow-cooked Mexican beef with jalapeno salsa

Serves 4


1kg chuck steak, cut into 5cm cubes

2 Tb ground cumin

2 Tb ground sweet paprika

2 Tb ground cinnamon

2 Tb coconut oil

4 gloves garlic, peeled and sliced

2 C beef or vegetable stock

1 x 400g tin chopped tomatoes

1 piece orange peel, about 2x10cm

Cucumber, apple and jalapeno salsa

1 telegraph cucumber, ends trimmed and roughly chopped

60ml lime juice, approx 1 lime

1/4 C mint leaves

1 C coriander, leaves and stalks

2 Tb jalapenos

1 green apple, peeled and finely diced

1 small green capsicum (100g), seeds removed and finely diced


In a small bowl mix together cumin, paprika and cinnamon to create a spice rub for the meat.

Place chuck steak in a large bowl, sprinkle spice mix through and toss to ensure an even coating over all pieces of meat.

Heat a heavy based casserole dish on medium heat, add one tablespoon coconut oil and half the meat and brown the meat for approx two minutes, tossing to ensure each side is sealed.

Remove from pan and set aside in a separate bowl, then repeat the process with remaining beef.

Once all beef is browned and removed from pan, add the garlic to pan and cook one minute, then add stock, tomatoes and orange peel and reduce heat to low.

Add meat to pan, cover with lid and cook one hour on low heat, uncover and cook a further one hour.

After two hours of cooking, pull the meat apart while on the stove, so there are no longer diced pieces but shredded beef.

Increase heat to medium and cook a further 30-45 minutes to reduce the liquid.

Once meat is cooked, set aside to cool slightly before serving.

For salsa, place cucumber, lime juice, mint, coriander and jalapenos in a food processor or blender and blitz to combine.

Pour into bowl, add diced green apple and green capsicum and serve.

Can be stored in fridge for 1-2 days.

Serve with tortilla, salsa and any other condiments of your preference.



Tamari beef and carrot noodle salad and peanut dressing
Tamari beef and carrot noodle salad and peanut dressing

4. Tamari beef and carrot noodle salad and peanut dressing

Serves 4


600g rump steak, cut into 5cm strips and about 1cm thick

6 carrots (600-650g), peeled, ends trimmed and spiralised to a noodle

2 red capsicums, seeds removed, sliced into thin strips

1C coriander leaves, stalks finely chopped

1/2C mint leaves

2 spring onions, white part only, finely sliced

Beef marinade:

1/4C tamari

2Tb sesame oil

1Tb apple cider vinegar

Peanut and lime dressing:

3Tb natural peanut butter

1Tb lime juice

1Tb tamari

1 long red chilli, deseeded and finely chopped

1/4C boiling water


In a bowl combine the rump steak strips with marinade, toss to coat evenly and set aside while preparing the remaining ingredients for the meal.

Heat a large wok or fry pan on high heat, add rump steak strips and cook for two to three minutes, then remove meat from pan, cover and set aside.

Whisk together ingredients for peanut and lime dressing in a small bowl.

On a large serving plate, arrange layers of carrot, noodles, red capsicum, rump steak strips (leaving liquid remaining aside) and spring onions.

Serve with peanut and lime dressing on the side for guests to drizzle over the noodle salad.



Beef Pad Thai
Beef Pad Thai

5. Beef Pad Thai

Serves 4


500g beef stir fry strips

180g rice noodles

3Tb vegetable or sunflower oil

200g small button mushrooms, quartered

230g baby corn, sliced into 3-4 pieces

300g snow peas, trimmed and sliced in half on the diagonal

1 clove garlic, crushed

3 eggs, beaten

2Tb fish sauce

1 lemon juiced remainder cut into four wedges

80g bean sprouts, trimmed


Soak the rice noodles in boiling water for 5-6 minutes until softened.

Heat one tablespoon oil in a large wok or frying pan over high heat.

Add the mushrooms and stir fry for about three minutes.

Remove from the pan and set aside in a large bowl.

Heat one tablespoon of oil in the pan, add the corn and snow peas and two tablespoons fo water and stir fry for three minutes.

Add to the mushrooms.

Add remaining tablespoon of oil to the pan and add the garlic and beef and stir fry for two minutes.

Add to the vegetables.

Combine eggs, fish sauce and lemon juice and add to pan and cook briefly, stirring with a spatula until lightly scrambled.

Add noodles, beef and vegetables and bean sprouts.

Stir fry briefly to mix everything together then serve garnished with coriander and lemon wedges.



Roast beef and Yorkshire pudding
Roast beef and Yorkshire pudding

6. Roast beef and Yorkshire pudding

Serves 6-8


Yorkshire pudding:

1C plain flour

1/2tsp salt

2 eggs

1/2C milk

3Tb water

2Tb oil


2 cloves garlic, crushed

1Tb tomato sauce

1Tb Worcester sauce

1/2C chopped parsley

1tsp Dijon mustard

4 anchovies, chopped

1Tb olive oil

zest of 1 lemon

1/2tsp salt

freshly ground pepper

1Tb oil

1.5kg rib-eye beef on the bone

1/2C red wine

2Tb flour

1C beef stock


To make the Yorkshire pudding: in a bowl combine flour, salt and eggs.

Gradually add milk and water, whisking until smooth batter.

Cover and set aside for at least 1 hour.

To make the crust: in a small bowl combine garlic, sauces, parsley, mustard, anchovies, oil, zest, salt and pepper.

Preheat oven to 200C.

Heat a frying pan to a high heat.

Add oil and brown the beef on all sides.

Remove and place into an oven-proof dish.

Spread crust mixture over beef.

Place beef in oven for 40 minutes or until done to your liking.

Remove from baking dish, cover and set aside to rest.

While puddings cook, make the sauce.

Place the baking dish on element and deglaze pan with wine.

Sprinkle over flour, season then slowly add stock to make a smooth sauce.

In the bottom of 10 muffin tins, place a little fat or oil and put in oven until very hot.

Remove and quickly pour in pudding batter.

Return to oven for 20 minutes until puffed, crispy around the edges and golden.

Serve hot with sliced beef and sauce.

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