Explore 3 recipes from the beef dinners collection.
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◷ 86 minmedium
Thinly sliced beef marinated with pear, soy and sesame, then seared in eight small batches for tender folds and browned edges. Served with softened onion, spring onions, sesame seeds and steamed rice.
Oct 16
◷ 62 minmedium
Thin beef strips coated in roasted peanuts, ginger and chilli, grilled until cooked through with lightly charred edges. A juicy tomato, red onion and lime salad balances the spicy crust.
Oct 4
◷ 47 mineasy
Beef köfte seasoned with grated onion, cumin and parsley, bound with breadcrumbs and pan-fried until browned and juicy. Serve these small, oval patties with creamy garlic yogurt.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 29 minutes. Cooking takes 57 minutes. Allow 86 minutes in total. Makes 4 servings. Key ingredients: raw, trimmed whole-cut sirloin or rib-eye, Asian pear or firm, ripe Conference pear, peeled and cored weight, light soy sauce, caster sugar, garlic, peeled weight. Equipment: Sharp knife and raw-meat chopping board, Fine grater, Mixing bowl and cover, Sieve for rice, 1.5–2 litre saucepan with a close-fitting lid, Heavy 28–30 cm frying pan with a flat cooking base at least 24 cm across, Colander and bowl for draining beef, Measuring spoons, including a ½ teaspoon measure, Separate utensils for raw beef and cooked food, Clean heatproof bowl and loose cover for cooked beef and onion, Fine-tip food thermometer.
Kitchen tip: Judge capacity by the flat pan base, not its rim diameter. Keep the slices flat with visible gaps; a smaller base needs more than eight batches.
Preparation takes 35 minutes. Cooking takes 25 minutes. Allow 62 minutes in total. Makes 4 servings. Key ingredients: raw sirloin or rump steak, weighed after trimming, unsalted roasted peanuts, ground ginger, paprika, cayenne pepper. Equipment: Small food processor or spice grinder, Eight approximately 25 cm metal skewers, Approximately 30 × 40 cm shallow metal tray with a grill-safe rack, Overhead grill, Thin-tip digital food thermometer, Tongs and oven gloves, Separate raw-meat and salad chopping boards and utensils, Mixing bowls and a clean platter for cooked beef.
Kitchen tip: If the peanut crust darkens before the beef reaches its temperature endpoint, lower the rack and continue cooking; do not serve undercooked folds to save the coating.
Preparation takes 25 minutes. Cooking takes 22 minutes. Allow 47 minutes in total. Makes 4 servings. Key ingredients: ground beef, preferably 15–20% fat, onion, peeled, fine plain dried breadcrumbs, flat-leaf parsley leaves, ground cumin. Equipment: 28 cm (11-inch) heavy frying pan, Large mixing bowl, Small bowl, Box grater, Fine grater or garlic press, Clean kitchen towel, Knife and cutting board, Kitchen scale and measuring spoons, Spatula or tongs, Instant-read food thermometer, Plate for shaped raw köfte, Separate clean serving plate.
Kitchen tip: Keep the patties evenly thick so they finish cooking at a similar time.