I have a special treat for you today, 3 recipes in one. I’m posting all three of these recipes together as they’re all super quick and simple and use limited ingredients. They’re basically the ideal mid week meal.

I’ve created this collection of recipes in partnership with Australian Beef to show you how quick and easy it is to cook with a variety of cuts of beef. known.There are a wide variety of beef cuts you can cook with that are all ridiculously flavoursome, like rump and flank steak, yummmmm. These three recipes focus on quick, easy and accessible cuts with heaps of flavour!

Obviously beef is a great source of protein and very versatile for use in different dishes. If you make friends with your local butcher they can suggest the right cuts for different cooking methods, and cut them accordingly! 😉 With it being such a great protein source its a great idea to pair beef with loads of greens and there’s definitely a green theme running through the three recipes! Pairing protein with the healthy carbs and fibre found in vegetables helps keep me full and satisfied for longer.

The recipes? First up we have ginger and sesame flank steak rice bowls with pak choy. I’ll be filming a little how to for this recipe and posting on my Insta stories this week as its so quick and easy. Flank steak is one of my favourite cuts as it’s easy to cook and super flavoursome. I always cook it on the rare side of medium rare and get a good crust on the outside. It’s important with cuts like steak, that can have more chew, that you cut them across the grain. This means the texture is less chewy as you’re biting it. It’s an ideal cut for quick meals. Don’t forget to let it rest before slicing it so you don’t loose all the juices and flavour. Keep the slices nice and thin so you can mix it through the rice and pak choy.

The second recipe is full of spices and flavour but uses mostly pantry staples to achieve this. That means your shopping list is blissfully short! Moroccan beef burgers with a cucumber salad and mint yoghurt are kept really fresh by serving the burger in soft butter lettuce leaves. I went with butter lettuce for these bunless burgers as it’s leaves are sort of more supple (did I just describe lettuce leaves as supple?! Sorry…) so they’re ideal for folding around the bun and holding everything without breaking. Butter lettuce is also rich in vitamins A, C and K and pairing vitamin A rich foods with zinc rich foods (Beef!) helps carry vitamin A around your body, making the lettuce and beef combo a winner.

The last recipe is so quick to throw together, rump steak served with a beetroot, green bean and feta salad. You can throw any other green vegetables you have around into this salad if you’re doing a fridge clean out. It’s a,do a great way to use up any herbs you might have leftover: parsley, mint, basil and fill are all great in it. The fresh greens, earthy beetroot and sharp feta make for a tasty combination that’s the perfect side salad for a simply seasoned steak. Rump is another one of those cuts that’s super tasty. Often rump steaks can be quite large so I’d typically serve one between two but I cook it as one large steak, allow it to rest then slice to serve at the table This saves me prep time, and I’m all about that. However, if you like a large serving size of meat (hey Dad, I’m talking to you) you do you!

So those recipes….

 

Ginger and Sesame Flank Steak Rice Bowls with Pak Choy

Serves 4  

Ingredients

1.5 cups brown rice (or use two ore cooked punches)

500g flank steak

3 Tbs freshly grated ginger

2 cloves garlic

2tsp sesame oil

3 Tbs ponzu sayce

1/4 cup sesame seeds

1 tsp extra virgin olive oil

3 bunches pak choy

Directions

Rinse rice and combine with a pinch of salt and 3 cups of water in a pot, cover with a lid and bring to the boil. Simmer for 30 minutes, until water is absorbed or follow packet directions.

Meanwhile, trim any excess fat from the steak and place in a non reactive dish with 2 Tbs ginger, 1 crushed clove of garlic, 2tbs ponzu and 2 tsps oil. Turn to coat and marinade for at least 15 minutes. You can do this the night before if you like.

Trim and wash the pak choy, separating the leaves, set aside in a colander to drain.

Heat a non stick heavy based fry pan on medium high heat and add the sesame seeds, toast until golden and remove.

Shake the excess marinade from the meat and place in the hot pan, cook for 4 minutes either side, then remove and allow to rest for 5 minutes.

Add the olive oil and pak choy to the still hot pan along with the remaining ginger, garlic and ponzu. Stir fry for a couple of minutes to wilt and then stir through half the sesame seeds.

Cut the steak against the grain in fine slices when ready to serve. Place rice in the bottom of the bowls and top with pak choy and steak slices, sprinkle with sesame seeds.

 

‘Bunless’ Moroccan Burgers with Yoghurt Mint Sauce

Serves 4

Ingredients

500g lean beef mince

1 egg

1 tsp cumin

1 tsp paprika

1/2 tsp ground coriander

1 1/4 cup finely chopped mint

1 Tbs extra virgin olive oil

1 continental cucumber

12 butter lettuce leaves

1 lemon, juice and zest.

2/3 cup plain yoghurt

salt and pepper

Directions

In a large bowl combine the mince with the egg, cumin, paprika, coriander, 1/4 tsp salt and a 1/4 cup of the mint. Mix well with the hand and then shape into 4 burger patties. Don’t make them too flat as they’re easy to wrap and hold in the lettuce when they’re a little more round. Set aside for 5 minutes.

Wash the lettuce and either spin to dry or drain well.

Cut the cucumber in half. Use a mandolin or vegetable peeler to make long thin ribbons of cucumber. Toss with a pinch of salt and few cracks of pepper, 1/4 cup of mint and a squueze of lemon juice. Set aside.

Heat oil in a large non stick pan (or you could bbq instead!), once hot add the 4 burger patties and cook on medium high heat for 2-3 minutes each side. Then turn the heat right down and cook for a further 3 minutes each side.

Meanwhile, combine yoghurt, the remaining mint and the remaining lemon juice and zest from the lemon. Season to taste with salt and pepper.

To assemble burgers, place two larger lettuce leaves on each plate so they are overlapping at the stem end (the soft leaves can fold over the patties) place a smaller leaf over where the larger leaves joint to prevent drips. Top with the cucumber salad, a patty and then drizzle in yoghurt sauce. Wrap the lettuce around to eat.

 

Grilled Rump Steak With Beetroot, Feta and Green Bean Salad

 

Serves 2

Ingredients

300g Rump steak

200g cooked baby beets (vacuum sealed or canned and drained)

150g green beans

1 cups flat leaf parsley, roughly chopped

1/4 cup finely chopped dill

100g feta, crumbled

1 lemon

1 Tbs extra virgin olive oil

Salt and Pepper

Directions

Trim the green beans and cut in half. Bring a medium pot of water to the boil and blanch the beans for 2 minutes. refresh in cold water.

Quarter the beets and combine with the feta, cooked beans, zest of the lemon, juice of 1/2 the lemon, 1/2 the oil, and the herbs. Toss gently to combine and season to taste.

Season the steak with salt. Heat a large heavy based fry pan on medium high heat, a cast iron skillet works really well, add the remaining oil and once hot cook the rump steak for 3 minutes each side for medium rare. Allow to rest for for 3-5 minutes before serving.

I like to serve the steak, sliced in the middle of the table along with the salad so it can be shared between two people – or more if you want to double or triple the recipe.

HH. x

This post is sponsored by Australian Beef.