Try Some Delicious Beef Recipes From The UK

By: James Lanka

These are tried and tested recipes - Bon Appetit from The UK Recipe Archive!!

Beef Fajitas With Pico De Gallo

1 green chilli
2 tomatoes, de-seeded and diced finely
1 small onion, diced finely
1 Tbs white wine vinegar
1 Tbs chopped fresh coriander
1 Tbs polyunsaturated oil
1 onion, chopped
1 green pepper, de-seeded and chopped
450 g lean rump steak, sliced very thinly (15oz)
1 tsp ground cumin
1 Tbs lemon juice
***TO SERVE ***
150 g greek-style yogurt, (5oz)
8 chappatis or tortillas

1. Cut the ends off the chilli, slice it lengthways in half and remove the seeds. Slice the chilli thinly and mix it with the tomatoes, onion, vinegar and coriander. Spoon into a serving bowl.

2. Pre-heat the oven to Gas Mark 4/180?C/350?F. Wrap the chappatis/tortillas in foil and heat in the oven for 5-10 minutes or until
warmed through.

3. Meanwhile, to make the fajitas, heat the oil in a wok or large frying-pan and stir-fry the onion and green pepper over a high heat for 5 minutes or until soft but not brown.

4. Add the beef and cook for a further 5 minutes.

5. Add the cumin and lemon juice, season with pepper, stir and cook for a further minute. Transfer on to a warmed serving dish.

6. You can top your chappati/tortilla with some of the fajitas, a little pico de gallo and a spoonful of yogurt and then roll it up.

Sichuan Orange Beef

For the beef
1 Tbs Shaoxing rice wine or dry sherry
2 Tbs light soy sauce
2 Tbs clear honey
4 Tbs orange juice
pinch ground white pepper
2 beef fillet steaks
1 Tbs groundnut oil
100g/3 ½oz fresh shiitake mushrooms, sliced
mixed salad leaves
1 orange, peeled and segmented
1 spring onion, finely sliced (optional)

1. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.

2. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.

3. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.

4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.

5. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.

Sweet And Tangy Chilli Beef

Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories : Chinese Food Made Easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the sweet and tangy dressing
1 Tbs light soy sauce
4 Tbs lemon juice
2 Tbs orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
1/2 small cucumber, halved lengthways,
-- de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 Tbs groundnut oil
250g/9oz beef fillet, cut into 5mm/ ¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety,
-- washed and sliced
1 small mango, peeled, stone removed,
-- flesh finely diced

1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.

2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.

3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.

4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.

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James Lanka is the owner of The UK Recipe Archive, where you can download his extensive collection of UK television recipes. Also available is a UNIQUE internet marketing opportunity by clicking here

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