We’re all very accustomed to our own unique or traditional beef recipes around Eid ul-Adha. The Qurbani brings with it a great deal of meat we all love to enjoy. So today, to shift a little bit away from the traditional, we thought we’d bring you a few different beef recipes for you to experiment with. We’re sure you’ll love them, so have a look.
Beef Broccoli Stir-Fry
1/2 teaspoon garlic powder
3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
0.5 kg boneless beef top round steak, cut into thin 2-inch strips
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
2 tablespoons canola oil
4 cups fresh broccoli florets
1 small onion, cut into thin wedges
Hot cooked rice
- Mix garlic powder and 2 tablespoons each of cornstarch and water; toss with beef.
- In another small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until you get a smooth texture.
- In a large frying pan, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned. Remove from pan.
- In the same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender. Stir soy sauce mixture; add to pan. Cook and stir until thickened; about 1-2 minutes. Return beef to pan to heat through. Serve with rice.
1 cup stir-fry: 291 calories, 11g fat (2g saturated fat), 63mg cholesterol, 974mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 30g protein
Sesame Beef Skewers
0.5 kg beef top sirloin steak, cut into 1-inch cubes
6 tablespoons sesame ginger salad dressing (bought or homemade)
1 tablespoon reduced-sodium soy sauce
2 cups chopped fresh pineapple
2 medium apples, chopped
1 tablespoon sweet chili sauce
1 tablespoon lime juice
1/4 teaspoon pepper
1 tablespoon sesame seeds, toasted
- In a bowl, toss beef with 3 tablespoons dressing and soy sauce and leave for 10 minutes. Meanwhile, in a large bowl, combine pineapple, apples, chili sauce, lime juice and pepper, and toss to combine.
- Thread beef onto four metal or soaked wooden skewers. Grill kebabs over medium heat (covered lid) until desired doneness (rare, medium, well), 7-9 minutes, turning occasionally.
- Brush generously with the remaining dressing for the last 3 minutes. Sprinkle with sesame seeds.
1 kebab with 1 cup salad: 311 calories, 11g fat (3g saturated fat), 46mg cholesterol, 357mg sodium, 28g carbohydrate (21g sugars, 3g fiber), 25g protein.
Spicy Beef & Pepper Stir-Fry
0.5 kg beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1/4 teaspoon pepper
3/4 teaspoon salt
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt and leave for 15 minutes. Meanwhile, in a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until well blended.
- In a large frying pan, heat 1 tablespoon oil over medium-high heat. Add beef and stir-fry until no longer pink. Remove from pan.
- Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
3/4 cup stir-fry: 312 calories, 16g fat (5g saturated fat), 46mg cholesterol, 641mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 26g protein
0.5 kg flank steak
1/4 cup cornstarch
1/4 cup canola oil
2 teaspoons fresh minced ginger
1 tablespoon minced garlic
1/3 cup reduced-sodium soy sauce
1/3 cup water
1/2 cup dark brown sugar
4 stalks scallions green parts only, cut into 2 inch pieces
- Slice the flank steak against the grain into 1/4 inch thick pieces and add it to the cornstarch. Ensure steak is fully coated with cornstarch and leave it to sit.
- Add the canola oil to a large frying pan and heat on medium high heat. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side until desired doneness (rare, medium, well).
- Add the ginger and garlic to the pan and sauté.
- Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
- Add the steak back in and let the sauce thicken (if it isn’t thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan)
- Add the green onions, stir to combine everything and serve.
Yield: 4 servings, Amount per serving: 421 calories, Calories: 421g, Carbohydrates: 35g, Protein: 24g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 71mg, Potassium: 456mg, Sugar: 26g, Vitamin A: 120g, Vitamin C: 2.9g, Calcium: 59g, Iron: 2.1g
Try out these dishes and let us know how they go. We know the same beef recipes won’t suite everyone, but we really do believe you’ll love these. Good luck with the cooking!