mccartneysofmoira.co.uk

 

           

Beef Recipes

Corned Beef Hash
Serves 4

Cut enough Potatoes for 4 people into cubes and boil.
Fry off 1 died onion & some garlic.
Add potato & 170g corned beef.
Season to taste

Mix all together and brown top under the grill or in the oven.
Serve with a poached egg.

 

Teriyaki Beef
Serves 4

225g fine egg noodles
1 tsp sunflower oil
300g frying steak, thinly sliced
1 onion, thinly sliced
1 garlic clove, chopped finely
1 carrot, thinly sliced
3 celery stalks, trimmed and thinly sliced
175g mushrooms, sliced
5 tbsp Teriyaki Sauce
1 tsp sesame oil
1 tsp sesame seeds

Cook the noodles according to packet instructions. Heat the sunflower oil in a wok, and stir-fry the beef for 2 minutes. Add all the vegetables to wok and stir-fry for a further 5 minutes. Drain noodles and add to the wok along with the teriyaki sauce, cook for a further 2 mins, drizzle the sesame oil over and toss well. Sprinkle with sesame seeds just before serving.

 

Savoury Beef Pasta
Serves 4

2 tbsp oil
2 cloves garlic, crushed
1 small onion, finely chopped
450g lean minced beef
salt & pepper
400g tin of tomatoes
4 tbsp brandy
340g pasta
56g pine nuts
1 tsp basil (optional)

Heat the oil in a large pan, add the garlic & onion, then stir in the mince and cook until lightly browned. Add seasoning to taste and stir in the tomatoes. Pour in the brandy then reduce the heat so that the mixture is barely cooking. Put a lid on the pan and leave it to cook very gently while the pasta is prepared. Drain pasta and stir it into the meat and sprinkle with pine nuts. Add the basil and serve at once.

 

Quick Beef Stir-Fry
Serves 4

450g frying steak cut into strips
225g vegetables, cut into fine strips
1 tbsp oyster sauce

Marinade:
2 tbsp soy sauce
1 tbsp dry cherry
2 cloves garlic, chopped
2 tbsp cornflour

Mix the marinade together & add the beef. Heat a wok or large pan. Add the oil and stir-fry the vegetables, then remove them from wok and set aside.

Stir-fry the beef in batches. Return the vegetables to the wok and add 2-3 tbsp of water and the oyster sauce. Serve with rice

 
 

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