Beef Recipes

This brilliant little salad is one for all of those people who say they only like white meat.
I promise, if you like crispy duck ? and most people I know do ? then youll love this because actually, I think this crispy turkey meat is even better!
The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and also be gorgeous over fish or other salads.

Seasoned with garlic, anise, and sesame seeds, chuck roast is slowly simmered in a crock pot for a delicious Italian Beef.

Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.

This spicy beef curry is best served with plain basmati rice, or eaten with naan or pita bread.

This smokey-chipotle sensation is a twist on the ordinary

In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles...

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. I designed this recipe to use a wok, but if you don't have one a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can even brush it on grilled salmon.

You might have heard news reports about mad cow disease and wondered: What the heck is that? Mad cow disease is an illness also known as bovine spongiform encephalopathy (say: bo-vine spun-jih-form en-seh-fah-la-puh-thee), or BSE for short.

According to the Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries. You will want to make this with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also easily substitute yogurt for sour cream and leave out the mushrooms entirely.

My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!