Browse 50 recipes collected around beef.
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◷ 50 minmedium
Soft corn tortillas filled with browned, juicy beef, chunky charred tomato salsa, white onion and coriander, with lime wedges to finish. Makes 12 small tacos in about 50 minutes, assuming the salsa vegetables fit in one batch; allow 12–13 minutes plus handling for each additional charring batch.
Oct 16
◷ 56 minmedium
Springy sweet potato glass noodles, beef and separately cooked vegetables in a lightly sweet soy–sesame coating. Allow about an hour; the exact timing depends on the noodle packet instructions.
Oct 8
◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
Oct 5
◷ 60 minmedium
Korean rice bowls with sesame-seasoned beef, separately cooked vegetables and a fried egg, ready in about 1 hour. Mix at the table with sweet-spicy gochujang sauce. Longer packet cooking instructions or additional beef batches will extend the time.
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 2
◷ 30 minmedium
A vibrant Peruvian stir-fry featuring tender strips of beef sautéed with bell peppers, onions, and tomatoes, served alongside a medley of steamed seasonal vegetables. This dish celebrates traditional flavors through a quick stir-frying technique complemented by gentle steaming to preserve the freshness and nutrients of the produce.
Jan 31
◷ 200 minmedium
This hearty grain bowl features slow braised Ethiopian-style beef tibs infused with traditional spices, served over a bed of fluffy injera-inspired teff grains and topped with sautéed seasonal vegetables. It embraces slow braising as a comforting cooking method and highlights Ethiopian flavors without fusion elements, making it perfect for a wholesome weeknight meal.
Jan 29
◷ 205 minmedium
A comforting Peruvian-inspired stew featuring slow-braised beef seasoned with traditional spices, served atop a fluffy quinoa grain bowl and complemented by oven-roasted seasonal vegetables.
Jan 27
◷ 210 minmedium
A hearty and comforting slow-braised beef stew inspired by classic Caribbean flavors, featuring tender beef chunks, seasonal root vegetables, and warming spices. Perfect for a cozy weeknight meal that embraces traditional cooking methods and showcases the rich culinary heritage of the Caribbean.
Jan 25
◷ 35 minmedium
A vibrant Peruvian-inspired stir-fry featuring tender beef strips, seasonal vegetables, and protein-rich quinoa. This dish combines traditional Andean grains with a quick and flavorful stir-frying technique to create a hearty weeknight meal.
Jan 22
◷ 170 minmedium
A hearty Jamaican pepper pot featuring tender beef slow-braised with callaloo and Scotch bonnet peppers, delivering rich Caribbean flavors. This dish highlights seasonal greens and spices, perfect for a comforting weeknight meal.
Jan 17
◷ 215 minmedium
A hearty slow-braised Caribbean oxtail dish served over a vibrant grain bowl of seasoned rice and black beans, accented with fresh herbs and a squeeze of lime. This recipe embraces traditional Caribbean flavors with tender, melt-in-your-mouth oxtail slowly cooked to perfection, paired with wholesome grains for a comforting weeknight meal.
Jan 13Advert
Compare 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 19 minutes. Cooking takes 37 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, 10–15% fat, neutral oil, white onion, peeled weight, garlic for the beef, ground cumin. Equipment: Two hob rings, 28 cm frying pan for the beef, with a suitable lid, 28 cm cast-iron or heavy stainless-steel frying pan large enough to hold the tomato halves in one layer, Chopping board and sharp knife, Spatula, serving spoon and tongs, Bowl for browned beef, clean plate for charred vegetables and separate salsa bowl, Measuring jug and spoons, Digital food thermometer, Clean tea towel.
Kitchen tip: If mince releases a puddle of liquid, let it evaporate before expecting browning. Brown in two 250 g batches rather than crowding the pan.
Preparation takes 31 minutes. Cooking takes 50 minutes. Allow 56 minutes in total. Makes 4 servings. Key ingredients: sweet potato glass noodles (dangmyeon), beef sirloin or rump, shiitake mushrooms, fresh spinach, carrot. Equipment: 5-litre saucepan with lid, Two hob rings, 28–30 cm frying pan, Mixing bowl of at least 4 litres, Small bowls for marinade and sauce, Colander and slotted spoon, Tongs and kitchen scissors, Knife and chopping board, Scales and measuring spoons, Fine-tip food thermometer, if available.
Kitchen tip: The schedule uses a representative 7-minute noodle boil. Packet instructions and texture take priority; longer boiling times move the subsequent tasks later.
Preparation takes 31 minutes. Cooking takes 81 minutes. Allow 121 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 10% fat, onion, carrots, garlic, rapeseed oil. Equipment: Deep 28 cm frying pan or sauté pan, approximately 3 litres capacity, 3-litre saucepan with lid, Bowl for the browned beef, Colander, Potato masher or ricer, Small saucepan or microwave-safe jug for warming milk, Ovenproof dish with at least 2.5 litres capacity, approximately 26 × 20 × 6 cm, Baking tray, Instant-read food thermometer.
Kitchen tip: The schedule assumes the filling reaches the right consistency after its simmer and the pie is ready at the first baking check. Additional reduction, baking or the optional grill finish will extend it.
Preparation takes 27 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 2 servings. Key ingredients: dry Korean or Japanese short-grain white rice, unseasoned, cold water for the rice, raw sirloin steak, weighed after trimming, light soy sauce, toasted sesame oil, divided. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, 2 litre saucepan for blanching, Two hob rings; no oven required, 26–28 cm non-stick frying pan with a suitable lid, Colander and slotted spoon, Separate raw-meat board and utensils, Digital food thermometer suitable for thin meat strips, Topping platter, clean cooked-beef plate and small sauce bowl, Two approximately 900 ml serving bowls.
Kitchen tip: Check the rice and beansprout packets before starting: longer cooking instructions extend the schedule.
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.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: beef sirloin, thinly sliced across the grain, bell pepper, onion, tomatoes, vegetable oil. Equipment: wok or large skillet, steamer basket or steaming pot, knife, cutting board, mixing bowl, spatula.
Kitchen tip: Slice the beef against the grain to ensure tenderness.
Preparation takes 20 minutes. Cooking takes 180 minutes. Allow 200 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 3 cm cubes, niter kibbeh (Ethiopian clarified butter) or unsalted butter, onion, finely chopped, garlic, minced, fresh ginger, grated. Equipment: large heavy-bottomed pot or Dutch oven, medium saucepan, frying pan, wooden spoon, knife, cutting board, measuring spoons, measuring jug, lid for pot.
Kitchen tip: For best results, use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during slow braising.
Preparation takes 25 minutes. Cooking takes 180 minutes. Allow 205 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 4 cm cubes, vegetable oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: large ovenproof pot or Dutch oven, baking tray, medium saucepan, mixing bowl, measuring cups and spoons, knife, cutting board, wooden spoon.
Kitchen tip: Brown the beef well for richer flavor and better texture.
Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, vegetable oil, onion, finely chopped, garlic, minced, carrots, peeled and chopped. Equipment: large heavy pot or Dutch oven, sharp knife, wooden spoon, measuring spoons, measuring jug.
Kitchen tip: Dry the beef cubes thoroughly before browning to ensure a good sear.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: quinoa, beef, red bell pepper, zucchini, red onion. Equipment: pressure cooker or saucepan, large skillet or wok, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Rinse quinoa thoroughly under cold water using a fine-mesh sieve to remove natural saponins, which can cause bitterness.
Preparation takes 20 minutes. Cooking takes 150 minutes. Allow 170 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, vegetable oil, onion, diced, garlic, minced, Scotch bonnet peppers, whole (pierced) or finely chopped (adjust for heat preference). Equipment: large heavy-bottomed pot or Dutch oven with lid, wooden spoon, sharp knife, cutting board, measuring spoons and cups.
Kitchen tip: When browning beef, avoid crowding the pan to get proper sear and flavor.
Preparation takes 35 minutes. Cooking takes 180 minutes. Allow 215 minutes in total. Makes 4 servings. Key ingredients: oxtail, cut into segments, vegetable oil, onion, finely chopped, garlic, minced, scallions, chopped. Equipment: large heavy-bottomed pot or Dutch oven with lid, frying pan or pot for cooking rice, measuring cups and spoons, knife and chopping board, wooden spoon, bowl for rinsing beans.
Kitchen tip: For best flavor, brown the oxtail well to develop a rich crust before braising.