Beef Mains

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Healthy Nachos

Serves 4

Cals per serve 460

Pre time 20mins 

Cook time 10mins

Please NOTE: The salsa is best when made at least 4 hrs prior to enjoy most flavoursome! 

 

Ingredients:

230g beef mince

2 medium diced onions

1 diced red capsicum

2 diced green capsicum

1 cup beans (any kind you like) 

170g tortilla chips

1 1/4 cup shredded cheese

1 diced avocado

2 diced tomatoes

1 diced spring onion

1 sliced jalapeno (optional)

salsa 

Spices:

1 tsp child powder (optional)

1/2 tsp oregano

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp salt

 

Instructions: 

1. Add beef mince, onions and capsicums to large pan. Cook over medium high heat until mince is done. Drain if needed.

2. Add child powder, oregano, paprika, cumin, salt and beans to pan. Stir well and cook for about 3 mins. Remove from heat

3. Arrange half of chips on 2 large plates. Sprinkle with 1/3 of the cheese. Top with half of the ground beef mixture. Sprinkle with 1/3 of the cheese. Top with remaining chips. Top with the remaining mince and then sprinkle with remaining cheese. 

4. Microwave for 45-60secs until the cheese is melted

5. Top with desired toppings. Serve and Enjoy! 

Home made salsa:

4 Serves 

Ingredients:

1 can diced tomatoes

1/2 chopped onion

2 minced garlic cloves

hand full coriander or parsley

1/2 small jalapeño (seeds in for spicy version or remove seeds for mild version) 

1/4 tsp salt

1 tsp vinegar (I use apple cider vinegar but you can also use lime or lemon juice) 

Instructions:

1. Add tomatoes, onion, garlic, coriander and jalapeno to food processor or blender and mix until smooth.

2. Transfer to a bowl and stir in salt and vinegar.

3. Refrigerate for min 4hrs for most flavoursome result! 

Mongolian Beef

Serves 4

Calories per serve: 385cal (excluding rice)

Time to make: 10mins Prep 20mins Cook

 

Ingredients:

  • 400g flank steak, thinly sliced
  • 50g cornflour, divided use
  • 45ml tablespoons olive oil
  • 1 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon toasted sesame oil
  • 125ml soy sauce
  • 85ml cup water
  • 80g soft brown sugar
  • 100g baby green beans
  • Salt and pepper to taste

 

Instructions: 

  1. Place the steak and 1/4 cup cornflour into a bowl, mix to coat evenly. You can also shake in a resealable bag.
  2. Heat the olive oil in a large pan over high heat.
  3. Spread the meat in a single layer into the pan and season with salt and pepper, keeping in mind the sauce also has salt in it. Cook for 3-4 minutes per side or until browned.
  4. Remove the meat from the pan and place on a plate lined with paper towels.
  5. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
  6. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil until sauce has thickened
  7. Add the meat and green beans to the pan and toss to coat with the sauce. Serve over rice if desired.

Beef, Carrot and Potato Stew

 

Serves 8

Approx 500cals per serve

Total Time 3.5hrs

 

1kg Beef Stew Meat cut into pieces

2 Tbsp Salt

1 Tbsp freshly ground pepper

3 Tbsp Olive Oil

2 medium Onions

7 cloves Garlic

2 Tbsp Balsamic Vinegar

1.5 Tbsp Tomato Paste

1/4 cup Flour

2 cups dry Red Wine

2 cups Beef Broth

2 cups Water

1 Bay Leaf

1/2 tsp dried Thyme

4 large Carrots

1kg baby Potatoes

 

Instructions:

Preheat oven to 160deg C

Pat beef dry and season with salt and pepper.

Heat up heavy pot, heat olive oil and brown meat for about 5-8minutes.

Transfer meat to large plate.

Add onions, garlic, balsamic vinegar. Cook, stirring with a wooden spoon to scrape brown bits off the bottom, about 5mins. Add tomato paste and cook a little longer. Add beef back in, sprinkle with flour and stir until flour is dissolved. Add wine, broth and water, bay leaf and thyme. Stir to loosen any brown bits off bottom of pot and bring to boil.

Cover with a lid and transfer to preheated oven, braise for 2hours.

Remove pot from oven and add carrots and potatoes. Cover and place back in oven for a further hour.

This tastes best the following day! Garnish with fresh parsley if desired.

Enjoy!

Quick Steak and Mushroom Stroganoff

 

Serves 4

Calories per serve 251cal

 

1 Tbsp Oil

1 Red Onion, chopped

2 Garlic cloves, chopped

1 tsp Paprika

1 Green capsicum/pepper chopped

400g Mushrooms

1 Tbsp Red wine vinegar

300ml Beef Stock

400g lean rump steak, sliced and fat removed

300ml Natural yoghurt

 

  1. Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.
  2. Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the yoghurt and season.

 

Serve with rice, make according to packet instructions. A 1 cup serve will keep you within your calorie allowance.

 

Veggie option mushroom stroganoff with rice. Double the amount of mushrooms.

 

Tip: Leave the yoghurt out while cooking to get to room temperature and let the beef and mushrooms cool before you add the yoghurt. This will help it not to curdle or split.

Beef and Black Bean Noodle Stir Fry

Serves 3
Calories per serve: 340
Time to make: 25 mins

INGREDIENTS

  • 1 x 175g pack Trident Wholegrain Noodles
  •  1 tablespoon olive oil
  •  200g beef stir-fry strips
  •  1 brown onion, halved, thinly sliced
  •  1 garlic clove, crushed
  •  1 x 400g pkt Vegetable Stir-Fry
  •  80ml (1/3 cup) water
  •  1/4 cup (50g) Black bean sauce
  •  1/3 cup fresh coriander leaves

DIRECTIONS

  1. Heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.
  2. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.
  3. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.
  4. Divide the stir-fry among serving plates. Top with the coriander to serve.

Vegetarian: Leave out the beef

Spaghetti and Meatballs

 

I suggest dividing the spaghetti and meatballs into 5 portions; have one for dinner and one for lunch the next day. You have it with a side salad and cook pasta or mashed kumara/potatoes for the rest of the family.

 

Serves: 5

Calories: 309 per serve for meatballs and tomato sauce only

 

Meatballs

500g-600g Quality Mark beef mince

1/2 cup breadcrumbs (or use 3/4 cup fresh, made in a food processor)

1 medium onion, finely chopped

3 cloves garlic, crushed

1 free-range egg, lightly beaten

2 tablespoons parsley, finely chopped

1 tablespoon fresh thyme leaves, finely chopped

2 tablespoons tomato paste

1 tablespoon extra virgin olive oil

Generous pinch of salt and a good crack of black pepper

 

Sauce

3/4 cup red wine (or use stock – but I recommend wine for flavour)

1 1/2 cups beef stock

1/2 cup tomato paste

400g can chopped tomatoes in juice

1 tablespoon dried oregano

1 tablespoon balsamic vinegar

2 teaspoons brown sugar

Handful halved ripe cherry tomatoes (optional)

 

To serve


Cooked spaghetti (or your favourite shape pasta, or mash)

Fresh basil leaves, torn

Freshly grated Parmesan cheese

 

Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands.

Shape the mixture into balls slightly bigger than a golf ball.

Cover and refrigerate for 20 minutes to set.

Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches).

Once browned, remove carefully with tongs and set aside on a plate.

Drain any oil from the pan and return it over a high heat.

Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs.

Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir.

Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a thick pasta sauce consistency (it might take longer or less time).

Turn the meatballs over once or twice.

Add the cherry tomatoes (if using) and simmer another minute or so.

Season with salt and pepper, until it tastes right to you.

Beef Stroganoff topped Baked Potato

 

Serves: 1
Calories per serve: 366cal
Time to make 10 mins

INGREDIENTS

  • 1 small (150g) baking potato, pricked with a fork
  • 1/2 cup beef stroganoff mix

DIRECTIONS

  1. Preheat the oven to 190deg.
  2. Bake the potato for about 60 minutes, or until tender (a knife should glide easily into the center without resistance).  Or microwave for 3-6 minutes.
  3. Heat Stroganoff.

To serve:

  1. Slice the sweet potatoes in half lengthwise. Sprinkle each with some salt and pepper, then top with Stroganoff.

Beef and Mushroom Stroganoff

 

Makes 4
Calories per serve: 347cal
Time to make: 40 mins

INGREDIENTS

  • 350g lean beef stir-fry strips
  •  1 teaspoon sweet paprika
  •  1 tablespoon olive oil
  •  1 onion, thinly sliced
  •  250g button mushrooms, halved
  •  1 cup (250ml) Campbell’s Real Stock Beef
  •  1 tablespoon Worcestershire sauce
  •  1 pot (150g) light sour cream
  •  200g green beans, topped
  •  2 tablespoons chopped chives
  •  Salt, to season

TO SERVE

  • 2 cups Cooked Brown Rice (cooked to packet instructions) 1/2 cup serves

DIRECTIONS

  1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
  2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
  3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with rice.

NOTE: Left over serves for lunch or for the freezer.

more to come 🙂