5 Healthy Beef Recipes

Healthy beef chow-mong

Ingredients

• two entire meal noodles (85g)
• Two teaspoons of rapeseed, sesame, or oil
• 200g of fillet steak, lean and lean and lean, with fat removed to chop it into pieces
• Red onion of small size (100g) Chopped finely.
• 15g ginger pieces, crushed finely and then peeled
• Chestnut mushrooms of 160g, finely chopped
• Two garlic cloves that are perfectly chopped
• 160g ready-to-eat beansprouts
• 1 1/2 tsp tamari
• 1 tbsp of vinegar made from brown rice
• 4 . Onions from spring (65g) for cutting in diagonal lengths

Method

Cook the noodles according to their packet instructions, while prepping the remaining oil in a wok. Heat up some oil over high heat and stir in onions and ginger until softened - adding water as necessary if necessary to prevent burning. Covered pan over low heat for around 30 minutes before mixing mushrooms with garlic; cooking until mushrooms have softened (around thirty minutes). Finally add beansprouts; continue stirring for 2 more minutes so soup remains warm throughout.

Combine vinegar and Tamari, then stir in an ice cube using two tablespoons of water. Place rinsed noodles into a wok and mix thoroughly. Then stir the tamari-based mixture with spring onions and beef before stir-frying for one minute or until cooked according to your preferences. Finish by seasoning generously with pepper before serving.

Healthy Tuna Pasta Recipe

Ingredients

• 100g of wholemeal, Penne
• 1 . Large leek (200g) cut into halves and then slice thinly
• 1 tsp olive oil
• The cherry tomatoes that weigh 160g are ideal fresh from the vine.
• Sweetcorn can be 198g and cleaned.
• 75g ricotta
• 160g can tuna in spring water, drained
• A few basil leaves are chopped and served with various basil leaves to serve

Method

1. Prepare the pasta and leeks over a massive pan of salted and salted water, according to the directions on the package, until it's ready.
2. In the interim, warm the olive oil in a big pot over medium heat. After a few minutes of cooking, the tomatoes should start to pop and soften. Sweetcorn should be added and cooked for around 2 minutes. Drain the leeks and pasta using some of the pasta's cooking liquid. Leeks, tomatoes, and pasta should all be added to the pan. Combine the ricotta and tuna.
3. Sprinkle generously with black pepper. If you want to make the sauce more pliable, mix pasta water with the crushed basil leaves. Serve the dish with the whole basil leaves.

Tacos with a kick made from beef

Ingredients

• 1 tsp olive oil
• 1 . Large red pepper that has been de-seeded and cut into fine pieces
• 500g beef mince 5% fat mince
• 1 tbsp chipotle paste
• One teaspoon of ground cumin
• Ground coriander, one teaspoon
• 200g canned tomatoes chopped
• 2 tbsp tomato puree
• 20g coriander, the stalks cut, leaves kept for later use
• Red onions are carefully cut.
• Two limes juiced
• Two bags of 250g of microwave-cooked wholemeal rice
• 400g of black beans in a canned, cleaned
• 200g cherry tomatoes, halved
• Sweetcorn in 198g (salt as well as sugar-free)
• Two small avocados, sliced

Method

1. In an oven-proof dish. Grill the pepper for five minutes or until it starts to become soft. Add the beef chipotle sauce, beef, and spices to the same pan. Stir to break down the meat for a few minutes. Mix in tomatoes, purée tomato coriander, 150ml of water, and a few seasonings, then cover. Let it simmer for 20 minutes before reducing the amount. It can be chilled for up to 3 days or frozen for up to three months. Then, defrost, and heat until it's hot.
2. While you're there, Mix the onions and lemon juice in an ice-cold bowl. Set the bowl for picking.
3. After the mince is cooked, cook the rice according to the directions on the packet.
4. Place the rice into four bowls for serving. Then, add the beef. Add the quarter cup of black beans and corn, cherry tomatoes, the half-sized avocado (fan out the slices, if you like), and the coriander leaves. Include the onions you've gathered over the top of the bowl and the lime juice.

Simple salt beef

Ingredients

• 1.6kg round piece of beef brisket that has been pickled
• Two bay leaves

• Four large carrots. Peeled, but not discarded.
• A teaspoonful of black peppercorns
• Four juniper berries
• 1-2 tsp sugar (optional)

Method

the pickled beef be at room temperature before cooking it by placing it on the counter and sitting it for around an hour. This will speed up the cooking time. Put the beef in a large saucepan and cover it in cold water. The water should be brought to a boiling point, then scrape off the foamy scum that forms on the surface. Once the foam is almost gone, it is possible to add other ingredients. Adding these ingredients will ensure they're not in your way when skimming.

The temperature is reduced, covered, and cook for 2 hours 30 mins - 3 hours 30 minutes until the fork inserted into the meat is quickly inserted into the heart. It should be incredibly soft. Examine it after two hours. There is no resistance once you pull the fork to the meat. You can also use an instrument to perform the test. Ensure that you put it in the meaty portion of the body.

Once the meat has been cooked to your liking and removed from the flame, turn off the heat. It is possible to leave it within the liquid that was used for cooking it if you aren't prepared to remove it to eat (it can be left to rest for as long as 1 hour) or use two forks to lift it out, allowing the liquid to evaporate, then put it on a platter. You can save the liquor if you plan to freeze it or reheat this savory beef. Wrap the meat in foil and let it rest for between 10 and 15 minutes. When ready to serve, slice the meat thickly across the grain. If it is not cut, it will break apart. Serve it hot or cold.

Leftover brisket slices can be stored in the fridge for up to three days or frozen for up to six weeks. Before freezing, slice them into thin pieces and wrap with baking parchment and foil - saving any cooking liquid that has been frozen. If you plan to cook it later for eating, defrost before placing dish (with broken brisket slices in its original form as if it's one whole brisket) into an oven-safe container with frozen liquor; cover it tightly with foil and bake at 180C/160C fan/gas4 temperatures (20 minutes).

Beef bhuna

Ingredients

• 100ml vegetable oil
• Four cardamom pods
• 3-4 bay leaves
• Three cinnamon sticks
• A tiny amount of Fenugreek seeds (methi seeds)
• Three onions cut into pieces
• 1kg stewing or braising meat to cut it into pieces bite-size
• 1.5 teaspoons of grated ginger and a few slices of ginger for serving
• 1 1/2 teaspoons minced garlic (about three cloves)
• 2 TSP curry spice powder (we used hot Madras curry powder)
• A teaspoonful of garam masala
• 1 TSP ground coriander
• One teaspoon of ground cumin
• 1 tsp Kashmiri chili powder (optional)
• 1 tsp chili powder
• One teaspoon of turmeric
• Two tomatoes, quartered
• Fresh coriander leaves ready to serve

Method

1. The oil is gently heated in the pan. Include the bay leaves, cardamom sticks, fenugreek, and cinnamon. Cook for about a minute until the aromas have been released. Add the onions, and cook on high heat for approximately 10 minutes, stirring now and then.
2. Include the beef along with the ginger and garlic. The meat will cook until nicely browned across the entire surface, which should take about 10 minutes. Include 1 1/2 teaspoons of salt. Then add the other spices. Mix well, and after that, add tomatoes. Cover and cook at a low for about 5 minutes or until the tomatoes soften.
3. Mix the bhuna, add the cover, and cook for 1 1/2 to 1 hour or until the beef is cooked. (The time will differ based on the size of the pieces of meat.) If the curry begins to look dry, you can add additional water.
4. Add water to let the curry go away. The choice is how you want to add; however, any more liquid you put in, the more water-based the curry will turn. Cook the sauce for between 7 and 10 mins. Sprinkle the coriander and slices of ginger, and serve it immediately.