Category: Beef

BBQ Steak Kebabs

BBQ Steak Kebabs

INGREDIENTS

  • 1/2C Soy Sauce (gluten free)
  • 1/3C Lemon Juice
  • 1/4C Garlic Infused Oil
  • 1/4C Olive Oil
  • 1 tsp Pepper, ground
  • 1 tsp Salt, ground
  • 650g Tenderised BBQ Steak
  • 16 Wooden Kebab Sticks

INSTRUCTIONS

  1. Add the soy sauce, lemon juice, garlic infused oil, olive oil, pepper, and salt to a bowl and mix.
  2. Cube the steak into 2×2 pieces approximately and add to the marinade.
  3. Marinade for a minimum of 30 minutes, up to 24 hours.
  4. Soak the kebab sticks in water for at least 1 hour before threading the steak.
  5. Add the steak cubes onto the wooden sticks, about 6 pieces per stick.
  6. Pre-heat the BBQ to high, then add the steak kebabs onto it. Cook for about 10 minutes until cooked through, turning occasionally to brown all four sides.
  7. Remove once cooked then serve while warm.

SERVE WITH

BBQ potatoes, BBQ carrots, and BBQ green vegetables, or serve with a green salad.

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Savory Mince

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Beef Mince
  • 1 Tbsp Mixed Italian Herbs, dried
  • 2 Tbsp Cornflour
  • 1/4C Tomato Sauce/Paste (ensure it is FODMAP friendly)
  • 3C Mixed Vegetables, diced or thinly sliced (I used 60g Peas and the rest Carrots)
  • 1 tsp Soy Sauce (ensure it is GF)
  • 500g Beef Stock (2 tsp Beef Stock Powder mixed with 2C Water) (ensure it is FODMAP friendly)
  • 1/2 tsp Pepper, to taste
  • 1/4 tsp Salt, to taste

INSTRUCTIONS

  1. Heat the oil in a frying pan over a high heat.
  2. Add the mince to the pan and brown, ensuring it is broken up and not clumping together.
  3. Turn the heat down to medium. Add the mixed herbs and cornflour, and mix through.
  4. Add the tomato sauce, mixed vegetables, soy sauce, and beef stock, and mix through. Simmer for about 15 minutes, stirring occasionally, until the vegetables are cooked through, and the gravy has reduced and thickened.
  5. Add the salt and pepper, to taste.
  6. Serve while warm.

SERVE WITH

Mashed potatoes, rice, or on toast.

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Mince and Cheese Pie

INGREDIENTS

  • 500g Beef Mince
  • 2 Tbsp Garlic Infused Oil
  • 2C Beef Stock Liquid (2 tsp Beef Stock Powder (fodmap friendly) mixed with 2C warm water)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1C Mixed Vegetables, 1x1cm diced (I used carrots, corn, peas, beans)
  • 1 Tbsp Tomato Sauce/Paste (fodmap friendly)
  • 1 Tbsp Soy Sauce (gluten free)
  • 2 tsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 1/4C Water
  • 2C Cheddar Cheese, grated
  • 1 piece Flaky Pastry (gluten free)
  • 1 Egg
  • 1 tsp Milk

INSTRUCTIONS

  1. Pre-heat your oven to 180°C.
  2. Heat the garlic infused oil in a frying pan over medium-high heat.
  3. Add the beef mince and brown (about 5 minutes).
  4. Add the beef stock liquid, salt, pepper, tomato sauce, mixed vegetables, and mixed herbs. Stir to combine and simmer for about 20 minutes.
  5. Make a cornflour slurry with the water and cornflour, mixing them together in a ramekin. Ensure there are no lumps.
  6. Add to the pan, and cook for a few minutes until the gravy has thickened.
  7. Add the pie filling into a baking dish – I used a 28x18cm rectangle, however a round dish or square dish is fine to use also!
  8. Top the filling with your cheese (feel free to add more than the recipe calls for if you want extra cheesiness).
  9. Roll your pastry across the top of the cheese/filling mix, so that the top is fully covered with pastry. You may need to cut your pastry to fit. Prick small holes in your pastry using a fork or a sharp knife.
  10. Mix the egg and the milk together in a small dish or ramekin to create an egg wash. Brush the egg wash over the top of the pastry.
  11. Bake the pie in the oven for about 40 minutes until the pastry is golden.

SERVE WITH

A green salad.

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Slow Cooked Corned Beef

Incredibly Easy: Corned Beef

INGREDIENTS

  • 1 kg Corned Beef/Silverside (ensure it is FODMAP friendly)
  • 1 Bay Leaf
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Black Peppercorns, whole
  • 1/2 tsp Coriander Seeds
  • 1/4 tsp Cloves, whole
  • 1 tsp Brown Sugar
  • Water

INSTRUCTIONS

  1. Add everything into a slow cooker pot, adding sufficient water that the meat is covered.
  2. Turn on high for 8 hours.
  3. Remove meat from the pot and cut off the fat.
  4. Slice, and serve.

SERVE WITH

Mashed or roasted potatoes, and a selection of steamed vegetables i.e. carrots, green beans, broccoli, or peas. A dollop of wholegrain mustard for the meat is a super tasty addition as well.

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One Pot Creamy Swedish Meatball Pasta

INGREDIENTS

  • 500g Beef Mince
  • 1/2 C gluten free Breadcrumbs (or can substitute gluten free Flour)
  • 1 Egg
  • 1/2 Tbsp Salt
  • 1 Tbsp Pepper, ground
  • 2 Tbsp Garlic Infused Oil
  • 2 tsp Beef Stock Powder
  • 5 C Water (you may need to adjust this up or down)
  • 2 C Milk (lactose free, or regular if you are not following a green FODMAP diet)
  • 1/2 Tbsp gluten free Soy Sauce
  • 400g gluten free Pasta (I used spaghetti, however any gluten free pasta will work)
  • 1 C Parmesan Cheese, grated
  • 1/2 C Parsley, roughly chopped

INSTRUCTIONS

  1. Add the beef mince, breadcrumbs, egg, 1/4 tablespoon of salt, and 1/2 tablespoon of pepper to a large bowl and mix well.
  2. Roll eight meatballs – they will be about the size of a golf ball each.
  3. Heat the garlic infused oil in a large pan over medium-high heat.
  4. Add the balls into the pan, cooking for about a minute.
  5. Flip the meatballs, then add 3 C of water, beef stock powder, milk, remaining salt and pepper, and the soy sauce. Stir well.
  6. Bring the liquid to a boil then add the pasta. Turn the heat down immediately to a medium. Be careful not to overheat the liquid or it will curdle*. Stir the liquid constantly to prevent curdling.
  7. Continue stirring and adding the additional water, cup by cup, until the pasta is cooked through and the liquid has reduced into a sauce that coats the noodles.
  8. Remove from heat and add the parmesan and most of the parsley, stirring until the cheese has melted.
  9. Serve while warm, topped with the remaining parsley.

*If the liquid curdles, add some additional milk and stir through. This will usually restore it.

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Curried Sausages

Spicy: Curried Sausages

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 8 Beef Sausages, sliced into thin rounds
  • 2 Tbsp Curry Powder
  • 1/2 tsp Chilli Powder (to taste)
  • 1 tsp Tumeric
  • 2C Water
  • 2 Tbsp Cornflour
  • 2 Bay Leaves
  • 2 tsp Beef Stock
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Heat the oil in a pan over a medium high heat.
  2. Add the sausages, face down and cook for a few minutes until browned. Flip over and cook the other side until browned.
  3. Add the curry powder, chilli powder, and tumeric and fry until fragrant.
  4. In a separate bowl, add the cornflour and approximately 1/3C of the water. Stir until combined and there are no lumps.
  5. Add the 1 & 2/3C water into the pan, followed by the cornflour and water mixture. Stir to mix.
  6. Add the bay leaves and beef stock, along with the salt and pepper.
  7. Simmer the curry until thickened to your desired consistency.

SERVE WITH

Mashed potato and beans, peas, or carrots.

ALTERNATIVES

Add 2C of mixed vegetables (corn, peas, beans, carrots in 1x1cm pieces) into the curry while it simmers for some vegetable goodness.

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Beef Kebabs

Authentic: Beef Kebabs

Serves 2

INGREDIENTS

  • 120g Kebab Meat
  • 40g Red Cabbage or Lettuce, grated or thinly sliced
  • 1 Carrot, grated
  • 4 Tbsp Hummus
  • 4 Tbsp Tzatziki
  • 2 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 50g Tomatoes, diced
  • 2 gluten free Wraps

INSTRUCTIONS

  1. Heat the wraps in a pan on the stove top (or in the microwave).
  2. Add half of the red cabbage/lettuce, carrot, hummus, tzatziki, tomato sauce, and tomatoes from the ingredients list to the middle of the wrap.
  3. Roll up one end over the middle, turn in the sides, and finish the roll to form a cylinder shape and serve.
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Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Beef Iskander

Takeaways at Home: Beef Iskander

INGREDIENTS

  • 1 Kg Beef Mince
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1/2 tsp Cumin
  • 1 tsp Oregano
  • 1 Tbsp Garlic Infused Oil
  • 1/2 tsp Paprika
  • 4 Tbsp Natural or Greek Yoghurt
  • 2 Tbsp Milk
  • Butter, to cook

INSTRUCTIONS

  1. Add everything except the butter into a large bowl and mix to combine.
  2. Transfer onto baking paper and shape into a log.
  3. Wrap up the meat tightly in the baking paper (remaining in the log shape) and place into the fridge to rest for 2 hours.
  4. Transfer into the freezer for at least 8 hours (I do this the night before so it is ready to go the following day).
  5. Remove from the freezer about 5 minutes before you are ready to cook.
  6. Carefully ‘shave’ meat from the frozen log using a sharp knife (I shave the whole log before proceeding as the cooking process is very fast).
  7. Heat a non stick pan over high heat with about a teaspoon of butter.
  8. Add some of the shaved pieces in a single layer and cook both sides until browned. Cook in batches and don’t overload the pan.
  9. Once cooked, place the meat onto a paper towel to drain and excess fats while you batch cook the rest of the meat.
  10. If the meat cools too much, add it all back into the pan to heat up briefly before serving.
  11. Serve with the accompaniments.

SERVE WITH

Hummus, tzatziki, grated carrot, grated red cabbage or finely sliced lettuce, hot chips or cooked rice. Tomato sauce, yoghurt, or hot sauce (FODMAP friendly), are a great addition to drizzle over the top.

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Beef Salad with Blue Cheese Dressing

Fresh: Beef Salad with Blue Cheese Dressing

Serves 2 as a main, or serve as a side without the steak.

INGREDIENTS

  • 400G Potato, chopped into 2cm cubes approximately
  • 250g Steak (2) (I used Porterhouse)
  • 150g Green Beans
  • 100g Tomatoes, diced into 2x1cm cubes approximately
  • 50g Rocket Leaves
  • 1 Tbsp Oil
  • 1 Tbsp Butter
  • 30g Blue Cheese, crumbled
  • Dressing: 1/8 C Garlic Infused Oil
  • 1/8 C Orange Juice

INSTRUCTIONS

  1. Pre-heat oven to 200°C.
  2. Place the potato, in a single layer, in a large shallow baking dish; drizzle with oil. Roast about 20 minutes until cooked.
  3. Make the dressing and set aside.
  4. Heat oil and butter in a pan over a high heat.
  5. Cook steak until browned both sides. Cook to desired doneness, then remove from heat.
  6. Cover steak, and let it rest for 5 minutes.
  7. Steam/boil beans until cooked – about 5 minutes, then drain.
  8. Slice steak in thin strips.
  9. Combine steak, beans, and potato with tomato and rocket, drizzle with dressing and crumble over blue cheese.
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