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    Recipes — Beef

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    Roast Beef Sandwich

    You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 18 minutes
        •    Yield: Serves 1-2


        •    2 tbsps mayonnaise
        •    2 tsps whole grain Dijon mustard
        •    1 tsp freshly grated horseradish
        •    ½ tsp lemon zest
        •    ½ medium red onion, thinly sliced
        •    1 cup packed baby red Russian kale or baby spinach
        •    ½ pound rare roast beef, thinly sliced (from a deli)
        •    1 rosemary ciabatta roll, split horizontally and toasted
        •    Salt, to taste


    1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
    2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
    3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.

    This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm

    Warm & Hearty Cabbage Beef Soup

    A hearty yet light cabbage beef soup that’s low on the carbs but loaded with tons of flavor! This soup is warm and cozy but light enough to enjoy if you’re looking for something waistline-friendly!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 6-8


        •    2 tbsps olive oil
        •    1 ¼ pounds stew meat
        •    1 cup chopped onions
        •    ½ cup EACH: sliced celery AND sliced carrots
        •    6 cloves garlic, minced
        •    6 cups beef stock
        •    2 tbsps white vinegar
        •    1 tbsps EACH: granulated sugar AND soy sauce
        •    1 tsp EACH: dried thyme, dried rosemary, garlic powder, AND onion powder
        •    ½ large cabbage, chopped into bite-sized pieces


    1. PREP: Heat the oil in a large dutch oven or stock pot over medium-high heat. Sprinkle the beef with salt and pepper and brown in batches for roughly 2-3 minutes per batch. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.

    2. COOK: Add the onions, and scape down the brown bits on the bottom of the pan with a wooden spoon, Cook the onions for 4-6 minutes or until they start to turn translucent. Add the garlic and cook for another 30 seconds. Add the seared beef, sliced celery, carrots, beef stock, sugar soy sauce, vinegar, thyme, rosemary, garlic powder, onion powder, and bay leaf.

    3. SIMMER: Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1 1/2 – 2 hours or until the beef is tender. Add the cabbage during the last 15-20 minutes of cooking so that it doesn’t become too mushy. Taste and adjust with salt and pepper as desired. Serve topped with chopped parsley alongside crackers or crusty bread!


        •    When it comes to the carrots and celery, you have two options. You can add the carrots and celery at the beginning, but I found that by the end of the cooking time, they were a little too overcooked for my taste. I like to add the carrots and celery around the last 30 minutes so that they’re cooked but not overly mushy! It’s totally your call though, you can sauté them with the onions and let them cook down, or add them a few minutes before the cabbage, there’s really no right or wrong answer!

        •    be sure to swap the soy-sauce for gluten-free tamari if you follow a GF diet.

    This great family recipe is thanks to Little-Spice-Jar Recipes at http://littlespicejar.com/warm-hearty-cabbage-beef-soup/

    Guajillo Marinated Aussie Beef Pitas

    Guajillo marinated Aussie beef pitas

    Prep Time

        •    Prep time: 1 hour
        •    Yield: Serves 6


        •    Portion size: 8 oz
        •    Alternate Cuts: Aussie grassfed beef sirloin

        •    2 pounds sliced Aussie grassfed beef bottom flat
        •    1 cup guajillo paste marinade
        •    6 each toasted pita bread
        •    2 cups greek yogurt coleslaw
        •    2 cups roasted pineapple salsa
        •    1 cup guajillo chili sauce
        •    1 cup garnish micro greens


    For the beef: Marinade beef with guajillo paste and let marinate for 1 hour. Cook beef in a cast iron pan until desired cooking temperature is reached.

    For the coleslaw: Thinly slice cabbage and mix with seasoned Greek yogurt and combine.

    To plate: Place a toasted piece of pita bread down on the plate. Top with coleslaw and the sliced beef. Garnish with salsa, chili sauce and micro greens.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/guajillo-marinated-aussie-beef-pitas/#

    Garlic Roast Beef

    Gather the family around for #SundaySupper to enjoy this beautiful Garlic Roast Beef. With a crisp garlicky crust on the outside and juicy inside, this elegant meal is special enough for holidays!

    Prep Time

        •    Prep time: 15 minutes (Prepare the beef the day before you plan to roast it)
        •    Cook time: 1 hour
        •    Yield: Serves 6


        •    1 tbsp olive oil
        •    1 1/2 tbsps freshly minced garlic
        •    1 tsp fresh thyme leaves, chopped
        •    1 tsp kosher salt
        •    1 tsp freshly cracked black pepper
        •    3 pound Certified Angus Beef Brand Eye of Round Roast
        •    1/4 cup red wine
        •    1 cup beef stock
        •    1 tsp fresh thyme leaves, chopped
        •    Kosher salt to taste
        •    Freshly cracked black pepper to taste


    1. Prepare the beef the day before you plan to roast it. Combine 1 tablespoon olive oil, with 1 1/2 tablespoons freshly minced garlic, 1 teaspoon freshly chopped thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper. Rub all over roast. Wrap roast tightly in saran wrap and refrigerate overnight. I place the roast in a container in case of leaks.

    2. Remove the roast from the refrigerator about an hour before roasting to allow it come to room temperature. Bringing the roast to room temperature will ensure more even cooking throughout. Preheat the oven to 500°F when you are ready to roast the beef. When dry roasting like this, it is important to place the roast on a rack with the fat cap up as pictured below. There won't be a lot of pan juices with this lean roast, but elevating the roast on a rack allows air to flow all around for even cooking with a crispy outside. You can use a roasting pan with a rack or a 10-12" cast-iron skillet with a small rack as I did. I like to use the cast-iron skillet. It makes it easy to whip up the au jus and it's very easy to clean too. I like that!

    3. Place the roast in the preheated oven and cook for 15 minutes to develop a beautiful crust on the outside.

    4. After the first 15 minutes, turn the oven off completely and cook for 45 minutes for a 3lb roast cooked to 125°F. LEAVE THE OVEN DOOR CLOSED. If you open the oven door, you will lose heat and this will result in your roast not cooking thoroughly. After 45 minutes, check the temperature of the roast by inserting an instant-read thermometer in the center. It should read between 125° and 130°F. If you prefer your roast a little more cooked, I recommend blasting at 500°F for the first 15 minutes and then turning the oven off and leave the roast, undisturbed, for 18-20 minutes per pound. For a 3 pound roast cooked to mid-rare you would leave it in the oven for 54 minutes to an hour until your desired degree of doneness.

    5. When the roast is done to your liking, remove it from the skillet to a carving board for resting. Allow to rest for 15-20 minutes before slicing. Prepare the au jus in the same skillet by first deglazing the skillet with 1/4 cup red wine. Be sure to scrape any browned bits from the bottom of the skillet to incorporate with the wine. Bring the wine to a boil and add 1 cup beef stock. Simmer until the liquid in the skillet is reduced by 1/2 - about 10 minutes. Add 1 teaspoon fresh thyme leaves. Give the sauce a taste and add salt and pepper as needed. Serve with the sliced roast beef. TIP: When in doubt, it is best to under cook the roast slightly rather than overcook it. After it is sliced, you can always add the under cooked slices to the skillet with the au jus and cook to your desired temperature.

    6. Remove the string around the roast. Slice the roast as thinly as you can. A very sharp knife helps or you can even use an electric knife. Serve with the au jus and enjoy!

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Garlic-Roast-Beef-2253841#directions

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/