– 39 –
Main Fare Meats
(continued)
C
HILLI
B
EEF
Serves: 4
Ingredients:
500
g
minced beef
1 onion, diced
1 clove garlic, crushed
35
g
packet chilli seasoning mix
410
g
can tomato puree
420
g
can kidney beans, drained
Method:
1. Place all ingredients in a 3-litre casserole dish.
Mix well. Cook on 800 W for 20-25 minutes. Stir
halfway through cooking.
2. Serve in taco shells or in tortillas with salad and
cheese.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4
Ingredients:
400
g
rump steak, sliced
1 teaspoon chopped ginger
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons Hoi Sin sauce
1
⁄
4
cup beef stock
2 cups sliced vegetables
Method:
1. Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on 1000 W for 1-2 minutes.
2. In a 1 cup jug combine sauces with stock. Add to
meat mixture. Cook on 1000 W for 2-3 minutes.
3. Add vegetables and cook on 1000 W for 4-5
minutes, stirring halfway through cooking.
4. Let stand for 5 minutes before serving with rice or
noodles.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
500
g
rump steak sliced into ribbons
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1
⁄
3
cup sour cream
200
g
sliced mushrooms
Method:
1. Place all ingredients (except sour cream and
mushrooms) in 3-litre casserole dish. Stir until
combined.
2. Cook on 800 W for 10 to 12 minutes, stirring once
during cooking. Add sour cream and mushrooms.
3. Stir and cook on 600 W for 4 to 5 minutes.
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4
Ingredients:
500
g
minced beef
1 onion, diced
1 clove garlic, crushed
420
g
can tomatoes
1
⁄
2
cup tomato paste
2 tablespoons chopped basil
Method:
1. Combine all ingredients in a 3-litre casserole dish.
Cook on 1000 W for 7-8 minutes, stir.
2. Cook on 600 W for 20-24 minutes. Stirring halfway
through cooking.
3. Serve over hot spaghetti.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion, diced
1 teaspoon mixed dried herbs
200
g
diced potatoes
500
g
chuck steak, cubed
20
g
french onion soup mix
1
⁄
3
cup tomato puree
2 cups beef stock
Method:
1. Place onion and herbs in a 3-litre casserole dish.
Cook on 1000 W for 1-2 minutes.
2. Add remaining ingredients, stir until combined.
Cover and cook on 1000 W for 10 minutes.
3. Stir and cook on 600 W for 20-25 minutes, stirring
once during cooking.
4. Let stand 5 minutes before serving.
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500
g
thinly sliced lean beef
1
⁄
2
red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200
g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
1
⁄
2
cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on 1000 W for 2 to 3 minutes. Add the beef and
cook on 1000 W for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut milk
and cook on 1000 W for 6 to 8 minutes. Mix in the soy
sauce, lemon juice and basil and serve sprinkled with
peanuts.
F0003BW40QP_OI_08_170630.indd 39 2017/6/30 13:28:29
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