Recipes of the week

Ingredients:

500g lean beef mince

100g button or Swiss brown mushrooms

1 clove garlic, grated

2 tsp dried oregano, or mixed Italian herbs

Salt & pepper

Salad:

2 large carrots (orange, white or purple)

3 baby beets (try golden or candy cane varieties), or radishes

1 small bulb fennel

100g pea shoots, or other tender greens

½ cup toasted pecans

¼ cup crumbled feta cheese

Dressing:

2 tbsp orange juice

1 tbsp apple cider or red wine vinegar

2 tsp grain mustard

2 tbsp olive oil

Method:

Pulse mushrooms in a processor, or finely chop. Combine beef mince, mushrooms, garlic, dried herbs, and ¼ tsp each salt and pepper. Divide into 8, and form into rissoles.

Shave or thinly slice carrots, beets, and white part of fennel. Pick fennel fronds and add to shaved vegies with pea shoots. Sprinkle over pecans and feta.

Whisk together orange juice, vinegar, mustard, olive oil, and a pinch of salt and pepper. Drizzle over salad.

Preheat a barbecue or heavy-based skillet to medium heat. Cook rissoles for 4 to 5 minutes per side, until browned and cooked through. Transfer to a clean plate, cover with foil and rest for 5 minutes. Serve rissoles with dressed salad.

Tips:

Mixture can also be formed into 4 burger patties or 16 meatballs.

Rissoles can be made in advance and stored, covered in the refrigerator for up to 4 hours.

The best way to avoid them being raw in the middle is to make a small indent in the centre of each rissole. This will prevent the meat from puffing when cooking.

Beef & Cashew Stir-fry

Serves 4

Ingredients:

650g lean beef rump steak, fat trimmed, cut into strips

1 tbsp vegetable oil

1 large brown onion, cut into thin wedges

2 garlic cloves, crushed

1 red capsicum, thinly sliced

250g snow peas, halved diagonally

1 small head broccoli, cut into florets

⅓ cup (80ml) oyster sauce

2 tbsp plum sauce or sweet chilli sauce

½ cup roasted cashews, roughly chopped

Steamed jasmine rice, green onions, thinly sliced, long red chilli, thinly sliced to serve

Method:

Heat oil in a large non-stick frying pan or wok over high heat. Stir-fry beef, in batches, for 1-2 minutes or until well browned. Set aside on a plate loosely covered with foil.

Reheat pan, add onion and garlic and stir-fry for 1 minute. Add remaining vegetables and stir-fry for 2-3 minutes. Add sauces and stir through.

Return beef and any juices to pan and toss to warm through. Sprinkle with nuts and toss to combine.

Serve beef stir-fry with rice. Sprinkle with green onions and chilli, if desired.

Tips:

Ask your butcher to trim and cut your beef into strips for you. Beef mince would also be delicious in this recipe.

For a different way to serve, cook steak to preferred done-ness, slice and serve over stir-fried vegetables.

For an even healthier alternative serve beef stir-fry with basmati or brown rice.

Recipes and photos: https://www.australianbeef.com.au/