Cook's Nook: 3 beef recipes to beef up everyday meals

  • Food
  • Monday, 08 Jul 2019

Beefy Lettuce Wraps


1 tbsp oil

1 tbsp chopped onion

150g Australian chilled grass fed beef tenderloin, minced

¼ tsp salt

½ tsp sugar

¼ tsp pepper

½ tsp light soy sauce

1 tsp sesame oil

20g red capsicum

2 tbsp chicken stock/water

1 tsp cornflour

Some romaine lettuce, outer leaves separated

½ a tomato, diced

A few sprigs cilantro, chopped

A handful of edamame beans

Heat oil in a non-stick saucepan over medium heat. Sauté onion until just soft. Add minced beef and season with salt, sugar, pepper, light soy sauce and sesame oil. Stir and cook until meat is cooked through. Add red capsicum and fry for awhile.

Add chicken stock or water and cornflour and stir occasionally until mixture is well combined and gravy dries up. Dish out and spoon mixture onto romaine leaves. Top up with tomato, chopped cilantro and edamame beans.

Serve as an appetiser.


100g beef tenderloin, cut into small thin strips

½ tsp salt

1 tbsp cornflour

1 tbsp cooking oil

1 tsp sesame oil

1 clove garlic, finely chopped

15g carrot slices

50g siu pak choy, cut into wedges

10g red capsicum, cut into thin slices

150g kuey teow sauce (combined)

2 tbsp light soy sauce

1 tbsp sweet sauce

½ tsp dark soy sauce

Dash of pepper

½ tsp fish sauce

½ tsp sugar or to taste

Season beef with salt and cornflour and set aside. Heat a non-stick saucepan with oil till hot. Add the seasoned beef strips and fry briskly till meat is fairly cooked. Dish out.

Heat a clean saucepan with sesame oil and sauté garlic till lightly golden. Add carrot, siu pak choy and red capsicum. Toss and fry briskly. Dish out and set aside.

Put kuey teow into the saucepan followed by 1-2 tablespoons of the combined sauce ingredients. Fry the noodle lightly around the saucepan over high heat. Add in the rest of the sauce and pre-fried vegetables and beef. Toss briskly for about 30 seconds but do not over-mix the noodles. Once done, dish out and serve immediately.


500g Australian chilled grass fed beef chuck tender

1 tsp bicarbonate of soda

400ml water

Sauce (combined)

2 tbsp premium oyster sauc

2 tbsp light soy sauce

1 tsp dark soy sauce

2 tbsp castor sugar

1 tsp pepper

½ tsp five spice powder

1 tbsp grated ginger

1 tbsp grated garlic

2 tbsp rice wine

3 tbsp honey or to taste

1 tbsp maltose

1 tsp red yeast rice (hoong kok mei), blend finely

Cut meat into two strips. Rub bicarbonate of soda on beef strips. Place in a bowl. Pour water to cover the meat. Set aside for 30 minutes then drain well. Add prepared soaked beef with the combined marinade sauce mixture. Mix well then put in a zip-lock bag and leave in the refrigerator for about 2 hours.

In a pot, bring water to a boil and add the marinated beef together with the marinade mixture. Cook to a simmering boil over low heat, covered for about 35-40 minutes or till the gravy has thickened. Remove the meat and reserve the remaining gravy.

Put the char siu beef on a heavy based saucepan and char the meat on both sides. Cut into slices and drizzle gravy over the meat. Serve immediately.

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