Beef, Potato and Spinach Meatloaf

A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.

Ingredients:

1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard

Method:

1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.

Beef Patties with a Fresh Vegetable Relish

An old trick to extend ground (minced) meat is to begin with a small amount of a light pancake batter and mix the raw meat into this base. It forms a light but meaty patty which won't crumble as you turn it in the pan and it cuts neatly on the plate. A modern touch is given with a topping of diced raw vegetable relish, similar in its nature to the Mexican-style salsas. Recipe serves 4.

Ingredients:

1/4 cup all-purpose (plain) flour
1 egg
2 tablespoons cream or milk
1 small onion
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
12 ounces (375 g) finely ground (minced) lean beef
1 tablespoon tomato or mango chutney
Relish:
1 small onion, finely chopped
1 large tomato, finely chopped
1 clove garlic, crushed
1 small zucchini finely diced
Dash of chili sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
Extra oil, to cook the patties

Method:

1. Put the flour, egg and milk into a bowl. Grate the onion coarsely over the top and add the thyme, salt, pepper, beef and chutney.
2. Mix well with your hands or a wooden spoon. Divide into 8 rounds and using damp hands flatten out to about 1/2 inch (1.25 cm) thick.
3. Refrigerate patties for 20 minutes or they can be kept in the fridge for up to 12 hours if covered with some plastic wrap.
4. To make the relish, mix onion, tomato, garlic, zucchini, chili sauce, lemon juice, sugar and oil together and leave aside for the flavors to mellow. Brush the base of a frying pan with extra oil.
5. Add the beef patties and cook on both sides until brown. Turn the heat down and cook gently until lightly cooked through to the center.
6. Remove and top each one with some fresh relish and serve with a salad for added goodness.

Tip: The relish can be kept for up to 12 hours and if too much liquid forms around it drain in a sieve then add a couple of tablespoons of the liquid and stir to moisten it again.

Italian Beef and Bocconcini Salad with Pesto Dressing

Serves: 4

Ingredients:

1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
6 bocconcini
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
Pesto Dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers

Method:

1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.

Fillet of Beef with Crusted Almonds

Serves: 4

Ingredients:

1 pound (500 g) fillet of beef
1 tablespoon oil
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika pepper
Pinch of ground ginger
1 1/2 ounces (45 g) butter or margarine
2 egg yolks
2 ounces (60 g) flaked almonds

Method:

1. Preheat the oven to hot (450 degrees F/230 degrees C). Mix the oil with the salt, pepper, paprika and ginger and coat the meat on all sides, then put it in the center of the oven and roast for 30 to 40 minutes.
2. Beat the butter with the egg yolks, gradually working them in, and finally mix the almonds into the foamy mass. Coat the top of the meat with the almond mixture and cook for a further 10 minutes so that a crust is formed. Serve immediately.

Serve with young carrots and green beans tossed in butter.

Beef Burgers with Herb Butter Supreme

Make herb butter before preparing meat mixture to give it sufficient time to firm in the refrigerator.

Serves: 4

Ingredients:

1 1/2 pound (750 g) ground beef (mince)
1 onion, finely chopped
Oil for shallow frying
Herb Butter:
3 ounces (90 g) butter
1 clove garlic, crushed
2 tablespoons chopped parsley
2 tablespoon chopped fresh basil
3 tablespoons grated Parmesan cheese

Method:

1. Combine beef and onion, divide mixture into 8 portions. Enclose teaspoonfuls of herb butter in center of each beef portion, shape into burgers. Fry in hot oil on both sides until browned and cooked through.

Herb Butter: Process softened butter, garlic, herbs and cheese until smooth. Place butter in bowl, cover, refrigerate.

Beef in Red Wine Sauce

Serves: 4

Ingredients:

3 pound (1.5 kg) topside, blade or chuck steak
All-purpose (plain) flour
1 tablespoon butter
1 tablespoon olive oil
2 rashers bacon, sliced
1 cup red wine
1 cup water
1 large sprig thyme
1 bay leaf
2 cloves garlic, finely chopped
Sea salt and cracked black pepper
12 small white onions, peeled
8 ounces (250 g) mushrooms, trimmed and halved
2 tablespoons coarsely chopped flat-leaf parsley

Method:

1. Cut steak into 2 inch (5 cm) pieces and dust with flour. Shake off excess. Melt butter and oil in a heavy casserole and brown steak pieces on all sides. Remove. Add bacon and stir over low heat for 2 to 3 minutes. Add red wine and water and bring to a simmer, stirring well. Return meat to pan, add thyme, bay leaf, garlic, salt and pepper. Cover and cook in a slow oven (300 degrees F/150 degrees C) for 1 1/2 hours.
2. Add onions and a little more water if necessary and cook for a further 20 minutes or until meat is very tender. Add mushrooms and cook for a further 10 minutes or until mushrooms are cooked.

Serve sprinkled with parsley and accompanied by creamy mashed potato.

Devilled Beef Loaf

Serves: 5 to 6

Ingredients:

1 1/2 pound (750 g) lean ground beef (mince)
1 cup grated carrot
1 medium-sized onion, chopped
1/4 cup chopped parsley
1 egg, lightly beaten
1 teaspoon salt
Freshly ground black pepper
2 cups grated Cheddar cheese
1 tablespoon honey
1 teaspoon Worcestershire sauce
3 teaspoons dry mustard
Pinch cayenne pepper

Method:

1. Combine the meat, carrot, onion, parsley, egg, salt and pepper. Press into a 8 x 6 inch (20 x 15 cm) loaf pan and bake in a moderate oven for 1 hour. Pour liquid from pan and turn loaf out on to a heatproof serving dish.
2. Combine the remaining ingredients and press over top of loaf. Place under a hot grill until bubbling and golden brown.

Beef Pots with Crunchy Topping

Serves: 4

Ingredients:

8 ounce (250 g) packet frozen spinach, thawed
2 ounces (60 g) butter
1 medium leek, sliced
8 ounces (250 g) cauliflower, chopped
5 ounces (150 g) mushrooms, sliced
1/4 cup dry white wine
Filling:
1 tablespoon oil
1 pound (500 g) ground beef (mince)
1 small beef stock cube
10 ounce (300 g) can Mushroom Supreme
2 spring onions (scallions), chopped
Topping:
4 slices bread
1 1/2 ounces (50 g) butter, melted
1/2 cup grated tasty cheese

Method:

1. Squeeze spinach to remove excess liquid. Heat butter in pan, add leek, cauliflower and mushrooms, cook, stirring, until leek and cauliflower are just soft, add spinach and wine, stir until heated through.
2. Spoon the mixture into 4 ovenproof dishes (1 1/2 cup capacity). Spoon over filling, sprinkle with topping. Place dishes on oven tray. Bake, uncovered, in moderate oven about 15 minutes or until browned and heated through.
Filling: Heat oil in pan, add beef, cook, stirring, until well browned. Add crumbled stock cube, Mushroom Supreme and spring onions, cook, stirring, until hot.
Topping: Remove crusts from bread, cut bread into small cubes. Combine bread, butter and cheese in bowl; mix gently.

Note: Mushroom Supreme is a canned product containing baby mushrooms with milk, cream, cheese, onions and bacon.

Beef Olives

Serves: 4 to 6

Ingredients:

2 pound (1 kg) piece of beef topside, cut into 6 slices
Salt and pepper
1 teaspoon dried thyme
12 thin slices of smoked ham
1 ounce (30 g) butter
1 tablespoon oil
1 onion, chopped
12 fl oz (375 ml) can stout or beer
Thyme sprigs to garnish (optional)

Method:

1. Pound the beef slices until they are thin, then cut each slice in half to make 12 slices, each about 5 x 3 1/2 inches (12.5 x 9 cm). Rub each slice with a little seasoning and thyme, then place a slice of ham on each and trim to fit; reserve any trimmings. Roll up and secure with string.
2. Melt the butter with the oil in a flameproof casserole. Add the beef rolls and brown on all sides. Remove and set aside.
3. Add the onion to the casserole with any ham trimmings and fry until softened. Return the beef rolls to the casserole and pour over the stout. Bring to the boil, then cover and transfer to a preheated moderate oven, 350 degrees F (180 degrees C). Cook for 1 hour or until the beef rolls are tender. Remove the string. Garnish with thyme sprigs.

Crusty Beef Loaf

Serves: 4

Ingredients:

1 cob loaf
1 ounce (30 g) butter
1 onion, chopped
1 pound (500 g) ground beef (mince)
2 tablespoons gravy powder
1 1/4 cups water
1 beef stock cube, crumbled
1/3 cup tomato ketchup (sauce)
1 tablespoon chopped parsley
1 cup grated tasty cheese
1 tomato, chopped

Method:

1. Cutting 1 inch (2.5 cm) in from the edge, cut a circle from base of cob loaf. Remove soft bread from inside, make into crumbs.
2. Melt butter in frying pan, add onion, cook until onion is soft, add beef, stir over heat until browned. Add gravy powder, water, stock cube and tomato ketchup, stir over heat until mixture boils and thickens; stir in parsley and reserved breadcrumbs.
3. Place cheese and tomato into bread case, top with meat mixture, replace round of bread. Wrap loaf in aluminum foil, place on baking tray, right side up, bake in moderate oven 35 minutes or until heated through. Serve hot or cold.

Beef and Mushrooms in Red Wine

Cook 2/3 cup rice for this recipe. Serve with crusty bread.

Serves: 4

Ingredients:

1 1/2 pound (750 g) topside steak
1 tablespoon oil
12 baby onions, peeled
2 cloves garlic, crushed
1/2 teaspoon dried oregano leaves
1 tablespoon all-purpose (plain) flour
1 cup dry red wine
1/2 cup water
1 tablespoon tomato paste
6 1/2 ounces (200 g) baby mushrooms
2 cups cooked rice

Method:

1. Trim fat from steak, cut steak into cubes. Heat oil in frying pan, add steak, whole onions, garlic and oregano, cook, stirring, until steak is well browned.
2. Add flour, cook 1 minute. Stir in wine, water and tomato paste, cook, stirring until mixture boils and thickens. Reduce heat, cover, simmer 45 minutes.
3. Add mushrooms, cover, simmer 5 minutes. Serve with rice.

Thai Crispy Noodles with Beef

Rice vermicelli are very fine, dry, white noodles bundled in large fragile loops and sold in packets. They are deep-fried before being added to this dish, and in the process they expand to at least four times their original size. Recipe serves 4.

Ingredients:

About 1 pound (500 g) rump or sirloin steak
Teriyaki sauce, for sprinkling
6 ounces (175 g) rice vermicelli
Groundnut oil for deep-frying and stir-frying
8 spring onions, diagonally sliced
2 garlic cloves, crushed
4-5 carrots, cut into julienne strips
1-2 fresh red chilies, seeded and finely sliced
2 small zucchini, diagonally sliced
1 teaspoon grated fresh root ginger
4 tablespoons white or yellow rice vinegar
6 tablespoons light soy sauce
About 2 cups spicey stock

Method:

1. Beat out the steak,if necessary, to about 1 inch (2.5 cm) thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2-4 hours to marinate.
2. Separate the rice vermicelli into manageable loops and spread several layers of kitchen paper on a very large plate. Add the oil to a depth of about 2 inches (5 cm) in a large wok and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.
3. Carefully add a loop of vermicelli to the oil. It should immediately expand and become opaque. Turn the noodles over so that the strands cook on both sides and then transfer the cooked noodles to the plate. Repeat the process until all the noodles are cooked. transfer the cooked noodles to a separate wok or deep serving bowl and keep them warm while you cook the steak and vegetables.
4. Strain the oil from the wok into a heatproof bowl and set it aside. Heat 1 tablespoon groundnut oil in the clean wok. When it sizzles, fry the steak for about 30 seconds on each side until browned. Transfer to a board and cut into thick slices. The meat should be well browned on the outside but still pink inside. Set aside.
5. Add a little extra oil to the wok and stir-fry the spring onions, garlic and carrots over a medium heat for 5-6 minutes until the carrots are slightly soft and have a glazed appearance. Add the chilies, zucchini and ginger and stir-fry for 1-2 minutes more.
6. Stir in the rice vinegar, soy sauce and stock. Cook for about 4 minutes until the sauce has slightly thickened. Add the steak and cook for a further 1-2 minutes.
7. Pour the steak, vegetables and all the mixture over the noodles and toss lightly and carefully to mix. Serve at once.

Tip: As soon as you add the meat mixture to the noodles, they will soften. If you wish to keep a few crispy noodles, stir some to the surface so they do not come into contact with the hot liquid.

Meat a la Pizzaiola

Although beef fillet is a relatively expensive cut of meat, in this recipe you use only half a kilogram to feed four people. The meat cooks quickly, so there is little shrinkage and as fillet is lean, there is no waste. The recipe will work just as successfully if you use veal, pork, or chicken. Add a few drops of Tabasco sauce if you want to make the sauce more piquant. Recipe serves 4.

Ingredients:

1 pound (500 g) lean beef fillet
1 teaspoon oil
1 clove garlic, crushed
1/2 cup sliced mushrooms
2 large tomatoes, peeled and chopped
2 spring onions (shallots), chopped
4 leaves fresh basil, roughly chopped, or 1/4 teaspoon dried basil
Freshly ground black pepper
Salt to taste (optional)
Garnish: Spring onion (shallot)

Method:

1. Cut the meat into thin strips, about 1/2 x 2 inch (1 x 5 cm).
2. Brush oil over the base of a heavy frying pan and heat the pan over medium-high heat.
3. When hot, toss in the meat and stir-fry until well sealed and browned (approx. 2-3 minutes).
4. Set the meat aside on a warm plate and continue as follows. To the hot frying pan add the garlic and the mushrooms and stir-fry for a further few seconds until the mushrooms are lightly cooked.
5. Add the chopped tomatoes, spring onions (shallots), fresh basil, pepper and salt, and bring to a simmer. Now return the meat to the sauce and simmer for about 5 minutes, or until the meat is cooked and the dish is hot.
6. Finally, spoon the meat and sauce onto a bed of rice or noodles, garnish with spring onion (shallot) and serve.

Pickled Beef

You may never have considered making your own pickled beef, so this delicious recipe may be an eye-opener. The commercial product tends to be full of salt and saltpeter, which is not desirable. Recipe serves 8.

Ingredients:

2 pound (1 kg) piece of beef topside
12 whole cloves
1 cup wine vinegar (red or white)
1 cup red wine
2 teaspoons brown sugar
1/2 teaspoon prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon finely chopped garlic
1/2 teaspoon peppercorns
1 medium onion, chopped

Method:

1. Trim any fat from meat.
2. Stick cloves into meat, evenly distributed.
3. Place meat in a bowl large enough to hold it snugly.
4. Combine vinegar, wine, sugar, mustard, mustard seeds, garlic, peppercorns and onions and pour over meat.
5. Cover tightly and refrigerate for three days, turning once or twice each day.
6. Remove meat from bowl and place in a large saucepan.
7. Strain marinating liquid through a sieve into smaller saucepan. Bring to the boil and strain over meat.
8. Cover, bring to boil, immediately lower the heat and simmer gently until meat is cooked through (about 1 hour).
9. Serve hot with boiled or mashed potatoes and cooked red cabbage or cold with bread or with a salad.

Meatloaf with Spicy Barbecue Sauce

This lean ground beef meatloaf cooks in its own luscious dark, piquant sauce. Recipe serves 4.

Ingredients:

1 pound (500 g) ground lean beef (mince)
3 slices of wholemeal bread, crumbed
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoon chopped parsley
1 egg
1/2 cup skim or low-fat milk
Sauce:
1/2 cup water
1/2 cup tomato ketchup (sauce)
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1 teaspoon instant coffee
Juice of 1 lemon
1 tablespoon cornflour (cornstarch)
1 tablespoon water

Method:

1. Combine ground beef, breadcrumbs, onion, curry powder, parsley and egg.
2. Stir until mixture is well combined.
3. Add milk and continue stirring until mixture is smooth.
4. Shape meat mixture into a loaf and place in baking dish.
5. Bake in preheated oven (350 degrees F/180 degrees C) for 30 minutes, or microwave, covered, on Medium for 20 minutes.
6. Remove from oven or microwave and drain off any fat.
7. In a saucepan, combine all ingredients, except the cornflour and 1 tablespoon of water, bringing slowly to the boil, reduce heat and simmer for 5 minutes.
8. Pour sauce over meat and return to oven or microwave.
9. Bake for a further 20-30 minutes, basting frequently with sauce.
10. Mix cornflour and water to a smooth paste. Remove meatloaf to a serving plate and slice.
11. Add cornflour mixture to the sauce in the baking dish and bring back to the boil, stirring constantly until thickened.
12. Pour thickened sauce over the meatloaf. Serve hot with vegetables or cold with salad.

Ground Beef with Savoy Cabbage

This hearty and easy to make ground beef and cabbage stir-fry is the ideal dinner for cold winter months. Recipe serves 4.

Ingredients:

10 ounces (315 g) Savoy cabbage
1 large onion
8 ounces (250 g) oyster mushrooms
1/4 cup sunflower or corn oil
3 cloves garlic
1 pound (500 g) lean ground (minced) beef
Salt to taste
Freshly milled pepper to taste
Paprika to taste
3 tablespoons soy sauce
1/2 cup beef stock
Pinch of caster sugar

Method:

1. Separate cabbage leaves and remove pieces of hard stalk from each. Wash leaves well, drain thoroughly and shred with sharp knife.
2. Peel and halve onion and cut each half into thin slices.
3. Wipe mushrooms with absorbent kitchen paper, but do not wash. Cut flesh into thin strips.
4. Heat oil in wok until very hot, but not smoking. Add onion and stir-fry fairly gently until they begin to look transparent. Crush garlic directly into the hot oil.
5. Mix in beef and stir-fry briskly until brown and crumbly. Season generously with salt, pepper and paprika. Remove to bowl with draining spoon.
6. Add cabbage to remaining oil in wok and stir-fry for 4 minutes.
7. Add mushrooms to wok and mix well with cabbage. Stir-fry for 5 minutes. Moisten with soy sauce and stock. Add sugar and adjust seasoning.
8. Return beef to wok and combine with vegetables. Reheat until hot.
9. Serve with long grain rice.

Beef Fillet with Bean Sprouts

Strips of beef combine with fresh bean sprouts and spinach in this quick and easy stir-fry. Recipe serves 4.

Ingredients:

1 pound (500 g) fillet of beef
1/2 teaspoon cornflour
1/4 cup sunflower or corn oil
2 cloves garlic
1/3 cup soy sauce
5 ounces (155 g) fresh bean sprouts
3 1/2 ounces (100 g) fresh young spinach
Salt to taste
Freshly milled black pepper to taste
1/2 cup chicken stock
1 tablespoon medium sherry

Method:

1. Cut beef fillet into very thin slices across the grain. Sprinkle with cornflour.
2. Heat oil in wok until very hot, but not smoking. Add beef, slice by slice, and stir-fry briskly until browned. Remove from wok with ladle. Drain on rack or on absorbent kitchen paper.
3. Crush garlic into bowl with garlic press. Add soy sauce and mix in meat. Cover and leave to marinate.
4. Rinse bean sprouts under cold, running water. Drain thoroughly.
5. Wash spinach thoroughly to remove grit and drain. Pull leaves off stalks.
6. Add bean sprouts to remaining oil in wok and stir-fry for 1 minute. Add spinach to wok and stir-fry for 2 minutes. Lightly season with salt and pepper. Moisten with stock and sherry.
7. Add beef to wok with soy sauce and ginger mixture and mix in well. Bring to boil and cook for 1 minute. Adjust seasoning to taste.
8. Serve with mixture of brown and wild rice, cooked separately then forked together.

Indian Beef Curry

Indian curries are dry curries, cooked with little liquid. Marinate beef steak overnight for best results. Onion, garlic, ginger and chili form the base of authentic Indian curries and are pounded together. Recipe serves 4.

Ingredients:

2 pound (1 kg) chuck or skirt steak
1 tablespoon soy sauce
1/2 teaspoon ground turmeric
1 tablespoon malt vinegar
2 medium onions, grated
4 teaspoons freshly crushed garlic
2 teaspoons fresh ginger (from jar)
1 teaspoon chili powder
4 tablespoons vegetable oil
3 bay leaves
1 cinnamon stick
Water
Fried onion rings for garnish

Method:

1. Cut meat into 1 inch (2.5 cm) cubes, place in a bowl with soy sauce, turmeric, vinegar, stir to mix. Cover and marinate at room temperature 4 hours, or overnight in refrigerator.
2. Grate onion on fine grater over a bowl to catch juices. Add garlic, ginger and chili.
3. Heat oil in a pan, add onion mixture and fry until brown, stirring constantly. Add beef and stir to brown all over. Add bay leaves, cinnamon stick and enough water to half cover beef. Cover and simmer over low heat for 45 minutes or until meat is tender. Add a little water during cooking if necessary.
4. Adjust seasoning and place in a dish. Garnish with fried onion rings, serve with boiled rice or coconut rice.

Chinese Beef Stir-Fry

Oriental food is very popular. Try this authentic yet simple stir-fry. Recipe serves 4.

Ingredients:

1 pound (500 g) lean rump steak
1 small onion
3 spring onions, cut into 1 inch (2.5 cm) lengths
6 ounces (185 g) snow peas, stalk ends trimmed
1 tablespoon olive oil
1 teaspoon freshly chopped ginger
1 teaspoon freshly crushed garlic
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 cup beef stock
2 teaspoons cornflour

Method:

1. Trim steak of any excess fat. Cut steak into thin strips across the grain. Peel and cut onion into sixths, separating leaves.
2. Mix soy, sherry and beef stock with cornflour, set aside.
3. Heat 2 teaspoons oil in a wok or fry pan. Add onion and spring onions and stir-fry over medium heat for 2-3 minutes. Add snow peas and toss over heat for further 5-7 minutes sprinkling with a little water to create steam to soften vegetables. Remove to a bowl.
4. Add remaining oil to wok or fry pan with ginger and garlic and cook for 1 minute. Increase heat, add beef strips and stir-fry until beef changes color and is just cooked through.
5. Return vegetables to wok and toss over heat for a few seconds. Stir mixed liquids again, pour into wok contents.
6. Toss ingredients over medium heat until sauce thickens to coat meat and vegetables. Serve hot with boiled rice.

Lemon Beef Stew

Easy enough to make for a mid-week dinner, this simple one-pot, oven-baked beef stew of cubed steak, chopped vegetables and seasonings will make a big impression on family and friends. Recipe serves 4.

Ingredients:

1 tablespoon oil
2 pound (1 kg) beef chuck steak, cut into cubes
2 large onions, chopped
2 lemons, peeled and chopped
1 medium green capsicum (pepper), cored, seeded and cut into rings
12 1/2 ounce (425 g) can tomatoes
2 teaspoons Worcestershire sauce
Salt and pepper

Method:

1. Pour the oil into a shallow baking dish and add the beef and onions. Put into a preheated hot oven, 450 degrees F (230 degrees C), and cook for 30 minutes or until the beef is browned on all sides, stirring frequently.
2. Reduce the heat to moderate, 350 degrees F (180 degrees C). Cover the meat with the chopped lemons and green capsicum rings. Mix together the tomatoes with their juice, Worcestershire sauce and salt and pepper to taste and pour over the top. Return to the oven and cook for a further 1 1/2 hours or until the meat is tender. If necessary, add a little water to the dish if it seems too dry during the cooking.