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    Recipes — Beef

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    One Pot Teriyaki Beef Zoodles

    Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pan meal perfect for busy weeknights. Made with tender steak, juicy pineapples and spiralized zucchini noodles. It can be made lower carb or gluten free with paleo-friendly options. Takes only 30 minutes to make. It’s an easy meal that comes together in about 30 minutes – perfect for those busy weeknights and a great way to sneak in some extra green.

    The homemade teriyaki sauce is the same one I use for this Teriyaki Chicken and Teriyaki Shrimp recipe and is super simple to make. I am a huge pineapple fan and always love adding it to teriyaki sauce. It gives it that additional layer of tangy sweetness to the teriyaki sauce.

    The zoodles are tossed into the pan near the end for no more than 2 minutes. They soften up slightly with a nice bite. You can also serve the zoodles raw as a salad if you’d like with the beef and pineapples over top. Either way, it’s a fun way to get more oodles of zoodles into your life.

    Prep Time

        •    Prep time: 18 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 3-4


        •   Sauce
        •   1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
    2-3 tbsps honey coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference)
    3 tbsps rice vinegar
    2 garlic cloves minced
    1/2 teaspoon grated ginger
    1 tbsp corn starch or use arrowroot powder or tapioca starch for a paleo version
    2 tbsps water plus more as needed (to thin out sauce)
        •   For the zoodles
    8 ounces flank steak sliced against the grain into 1/4-inch thick slices
    1 tbsp sesame oil
    Salt and black pepper to taste
    5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
    3 tbsps olive oil divided (coconut oil for paleo)
    1 cup pineapple chunks [fresh frozen or canned (drained) - I used fresh - leave out for lower cal option]
    Salt black pepper and red chili flakes to taste, optional)


        •   Sesame Seeds
    Lunch containers for meal prep


    1. For the sauce: Combine all the ingredients (except for the water) for the sauce into a medium bowl.
    2. In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate while you spiralize the zucchini noodles.
    3. Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.

    For the zoodles:

    1. Heat 1-2 tablespoons oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides (about 1 minute). Transfer onto a plate.
    2. Return pan to heat. Heat the remaining oil and add pineapples and cook until softened, around 1 minute. Stir in the beef and sauce, and turn heat to high. Allow sauce to bubble and thicken up. Add reserved water (only as needed) little by little, to thin out the sauce.
    3. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    4. Serve immediately and garnish with green onions and sesame seeds if desired.
    5. For meal prep - divide evenly into lunch containers. Store in fridge for up to four days.

    NOTES: *Be careful not to overcook zucchini noodles - leave them in the pan no more than 1-2 minutes as they continue to soften once they cook.

    MAKE AHEAD-TIPS for this One Pot Teriyaki Beef Zoodles:

        •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
        •   Cut pineapples and store in the fridge the day before in an airtight container

    This great family recipe is thanks to Life Made Sweeter. Recipes at https://lifemadesweeter.com/teriyaki-beef-zoodles/

    Slow Cooked Beef Cheeks in Red Wine with Creamy Mashed Potatoes

    These slow cooked beef cheeks are braised in a beautiful red wine sauce. They are so meltingly tender, you can eat it with a spoon. The braising liquid is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

    Beef Cheeks are a budget cut of meat that are made for slow cooking. Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker or on the stove.

    My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes. Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon. You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes.

    Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods and the mashed potatoes.

    This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week. The other great thing about these Slow Cooked Beef Cheeks is that the leftovers can be used to make fast midweek meals and over the next couple of days I’ll be sharing two recipes – a Beef Ragu Pasta (a 15 minute meal) and a Beef, Mushroom and Vegetable Pie (15 minutes of prep). Don’t you love Cook-Once-Eat-Thrice recipes?? Use this weekend to make a triple batch of beef cheeks!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 hours
        •    Yield: Serves 6


    For Beef Cheeks:

        •   3 tbsp olive oil , separated
        •   1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
        •   1 onion (white, brown or yellow), roughly diced (about 1 cup)
        •   1 celery stalk , roughly diced (about 1 cup)
        •   1 carrot , roughly diced (about 3/4 cup)
        •   4 garlic cloves , minced
        •   6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
        •   4 dried bay leaves (or 3 fresh bay leaves)
        •   1 cup / 250 ml beef stock
        •   2 cups / 500 ml red wine (full bodied eg. cabernet sauvignon or merlot)
        •   2 - 3 tsp salt , separated
        •   Black pepper

    For Creamy Mashed Potato:

        •   800 g/1.6lb starchy potatoes (see notes), diced into 2cm / 3/4" cubes
        •   2 tbsp butter
        •   1 cup milk
        •   Salt and pepper


    1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
    2. Heat 2 tbsp olive oil in a large heavy based pan (or casserole dish with a lid if you are baking or pot if you are cooking on the stove) over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
    3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes.
    4. Follow directions for your chosen cooking method.

    Different Cookers Methods

    Slow Cooker Method:

    1. Pour the onion mixture into the slow cooker and place the beef cheeks on top.
    2. Pour the wine into the fry pan and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
    3. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
    4. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
    5. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
    6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour. If using a slow cooker without a sauté setting, pour the Sauce into a saucepan. If you have a sauté setting, leave it in the slow cooker.
    7. Put the saucepan over medium heat (or set the slow cooker to sauté setting) and bring to simmer.
    8. Simmer until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
    9. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
    10. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

    Pressure Cooker Method: Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

    Stovetop and Oven Method:

    1. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
    2. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
    3. Put lid on and cook on the stove on medium low for 2 to 2 1/2 hours or in the oven at 160C/320F for 3 to 3 1/2 hours until the cheeks are very tender. Turn at least once during cooking.
    4. Open the pot/casserole dish and remove the beef cheeks. Discard the thyme stems and bay leaves.
    5. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
    6. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
    7. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
    8. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

    Creamy Mashed Potatoes:

    1. Place potatoes in a large pot of salted boiling water and cook for 10 minutes until very soft.
    2. Turn the stove off, drain potatoes, then return to the pot.
    3. Add butter and milk and use a potato masher to mash until smooth.
    4. Add salt and pepper to taste. Use more milk to adjust the consistency to your liking. I like it fairly loose because it seems creamier (and less potato goes further).

    To Serve: Serve beef cheeks on Creamy Mashed Potatoes, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.


    1. Beef Cheeks aren’t always available in large supermarkets so you might have to go to the butcher. At my butcher, it’s a bit cheaper than other slow cooking cuts like chuck steak and brisket. If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.
    2. The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.
    3. If you can't find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Cut them into 250g/8oz pieces.
    4. You need to use starchy potatoes for mashed potato as they breakdown when cooked, making them perfect for mashing. The best to use are Russet (common in the US), Yukon Gold, dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
    5. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.
    6. Slow Cooked Beef Cheeks nutrition per serving, excluding mashed potato.

    This great family recipe is thanks to RecipeTin Eats at https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/

        Wagyu Beef Teriyaki

        Being able to cook for my parents and share good food with them gives me great satisfaction. Whenever I get the chance, I will cook them a nice meal. My parents are particularly fond of teriyaki sauce so since I can now make my own teriyaki sauce, I bought two pieces of Australian Wagyu steak to make beef teriyaki for them.

        Round steak is a non-premium cut, but because it comes from the Wagyu breed, it has a small (decent) amount of marbling. This cut of meat is flavorful and tender at the same time. For me personally,I would prefer to buy a non-premium cut from a Wagyu breed than a premium cut from say Black Angus.

        After lots of experimentation, my favorite method for cooking steaks now is using Heston Blumenthal's "Perfect Steak Recipe". Using Heston's method, one has to flip the steak every 15-20 seconds and repeat this to the desired doneness. According to Heston, "by flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre." It's very true, the steak is perfectly cooked all the way through and I can get the crusty exterior that I like.

        The teriyaki sauce is added to the pan 1 minute before the end of cooking time (ie added at 3 minutes, for a medium rare steak) and allowed to boil to a viscous consistency. Do remember not to overboil the sauce (ie do not use very high heat) as the sauce will harden when cooled.  (like caramel). So, use a medium high heat after adding the sauce. It is also important to remember to rest your steaks, for at least 10 minutes, to allow the juices to spread evenly. While waiting for the steaks to rest, I made my parents this scallops with sauteed mushrooms and truffle oil (adding zest of 1 lime towards the end of cooking time) which they enjoyed immensely.

        Nods of approval, with pieces of steak moving swiftly into their mouths tells me that they enjoyed the beef teriyaki that I made them. I was really happy with the results too, as the beef was very juicy. This will make an excellent quick meal (for both lunch and dinner) as it only takes 5 minutes to prepare/cook and another 10 minutes to rest.

        Prep Time

            •    Prep time: 1 minute
            •    Cook time: 4 minutes
            •    Yield: Serves 3


            •   2 Australian Wagyu steaks (I used round steaks, approx. 320g)
            •   2 tbsp Japanese soy sauce
            •   2 tbsp mirin
            •   2 tbsp sake
            •   2 tbsp soft brown sugar
            •   Salt and pepper, to taste
            •   1 tbsp extra virgin olive oil
            •   2 sprigs of parsley, to garnish


        1. To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.
        2. Clean the steaks under running water and pat dry with kitchen towel before searing to get a nice crust. Season both sides with pepper and rub with 1/2 tbsp of extra virgin olive oil. (Do not season with salt at this point to avoid drawing the juices out from the steak)
        3. In a large frying pan over high heat, add 1/2 tablespoon oil and wait until the pan/oil is smoking hot. Place the steaks in the pan, and start your timer. Depending on thickness of the steak (this guide is for 1 inch thick steak), the timings are 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done. Every 15-20 seconds, flip the steak. Repeat this, turning the steaks for 3 minutes for medium rare as you will need to continue cooking your steak in Step 4 for 1 minute (total of 4 minutes for medium rare).
        4. Pour the teriyaki sauce into the pan with the beef, and let it boil over medium high heat. Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze, about 1 minute. Remove steak from pan and allow to rest for at least 10 minutes.
        5. Thinly slice the steak across the grain with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve. Garnish with a sprig of parsley and season steaks liberally with salt.

        This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2012/10/recipe-japanese-wagyu-beef-teriyaki.html?m=1

        How to Cook The Perfect Bone-In Rib Eye Steak (OP Ribs)

        With a meat-loving husband and kids, there was no question that the choice of meat for our Christmas Day dinner this year had to be beef! A couple of months ago, we discovered the bone-in rib eye steak at the butchery section in the supermarket and this has since become our steak of choice to cook at home.

        Also known as OP rib, cowboy steak, it is a single rib cut from the centre of a full rib of beef. The beauty of this cut is that it is thick and chunky, it makes cooking it (to perfection) much easier for a homecook.  For two, we usually get an OP rib which is about 650g but for Christmas Day we cooked a 1.1kg rib for a family of four.

        Prep Time

            •    Prep time: 2 minutes
            •    Cook time: 15 minutes (for 650gm)
            •    Yield: Serves 2-3


            •   650g bone-in rib eye steak (OP Rib / Côte de bœuf), about 1.5 inch thick
            •   Salt and freshly ground pepper
            •   Canola oil

        You need:

            •   Meat thermometer
            •   Grill pan

        Serve with:

            •   Roast potatoes / mash potatoes / fries
            •   Vegetables
            •   Dijon mustard
            •   Fleur de sel / Good-quality sea salt
            •   Gravy or sauce of your choice


        1. Preheat oven to 180°C (roast mode).
        2. Heat grill pan over medium high heat for 4 minutes, until it is very hot.
        3. Rub oil all over the steak, then season one side with generous amounts of salt and pepper. Place meat (seasoned side) and grill for 3 minutes.
        4. Season the top side and flip over, and grill for further 3 minutes. You can test the temperature before putting the steak into the oven, just to gauge roughly how long is needed in the oven. To test, insert the meat thermometer in the centre of the steak.


        A few tips for cooking the perfect bone-in rib eye steak:

        1. Make sure the meat is at room temperature before you start cooking. For such a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
        2. After cleaning, pat it VERY dry with a kitchen towel.
        3. Rub the steak with some oil and season with generous amounts of salt and pepper - this is to get a nice crust on the steak.
        4. Before you start cooking, make sure you preheat the oven to 180°C (roast mode). Make sure your pan is lightly oiled and very hot before the steak hits the pan.
        5. The best way to test the doneness of such a thick cut is to use a meat thermometer. For medium rare, you should aim for 120°F to 125°F after the steak has been in the oven (test in the centre, thickest part). If it has reached this temperature, cover loosely with a foil to rest - you will find that after resting, the residual heat will further "cook" the meat and bring the temperature of the meat up to 130°F to 135°F, a perfect medium rare. Please refer to the below chart for perfect beef doneness.Remove from grill pan and place on a baking tray into the preheated oven until it has reached your desired doneness. For a 650g steak to be cooked to medium rare doneness, it usually requires about 7-8 minutes. Test doneness with a meat thermometer, between 120°F and 125°F is the temp you should aim for medium rare.
        6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F.
        7. Slice the steak tableside and serve with Dijon grain mustard or gravy, and some fleur de sel.

        NOTE: We usually get an OP rib which is around 1.5" thick, but it could get up to 2-2.5" thick, so adjust the cooking time accordingly until it reaches your preferred doneness / temperature.

        This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2014/01/recipe-how-to-cook-perfect-bone-in-rib.html

        Old Fashioned Beef Curried Sausages

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 25 minutes
            •    Yield: Serves 4


            •    8 thick beef sausages
            •    2 tbsp olive oil
            •    1 large brown onion, sliced
            •    2 tbsp mild curry powder
            •    beef stock
            •    1 carrot, peeled and sliced thinly on an angle
        1 cup celery, sliced
            •    1 cup frozen peas
            •    1 apple, peeled and sliced
        1 tbsp cornflour
        ¼ cup chopped flat leaf parsley
        4 cups white rice, cooked, to serve


        1. Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
        2. Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
        3. Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.

        This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages