RECIPE: 10 delicious beef recipes for a decadent dinner

STIR-FRIED BEEF NOODLES IN BLACK BEAN SAUCE

1/10

Serves 4

 

INGREDIENTS

 

1 packet Unicurd fresh Hokkien cooked noodles

1/3 cup or 80ml water, for boiling, plus extra

for stir-frying

3 tsp olive oil, for frying

¾ packet Diamantina stir-fry beef strips

3 tbsp Emborg diced onion

2 tsp Premium Grade chopped garlic

100g Pasar snow peas, rinsed, and with string removed

3 tbsp Lee Kum Kee spicy black bean sauce

*All items are available at Fairprice Supermarkets

 

DIRECTIONS

 

1 Add the noodles into boiling water, then lower the heat and let it simmer for 3min or until tender. Drain and set aside.

2 In a wok, cook the beef in two batches. Heat 1 tsp of olive oil over medium heat. Toss in half the beef and stir-fry for 1-2min or until browned. Transfer to a bowl. Repeat.

3 Heat the last 1 tsp of olive oil in the wok over medium-high heat. Add in the onions and garlic, and stir-fry for 1min or until the onions soften. Add the snow peas and stir-fry for 2min. Add 2 tbsp of water and stir-fry for 1-2min, until the snow peas are tender but crisp.

4 Add the noodles and black bean sauce, and stir well to coat. Toss in the beef and combine well. Remove from heat and serve.

 

SPICED CORN BEEF AND EGG BAKE

2/10

Serves 4

INGREDIENTS

Butter, for greasing

3 tbsp vegetable oil

1 large brown onion, peeled and sliced

2 tsp ground coriander

½ to 1 tsp ground cumin

½ to 1 tsp ground black pepper

1 tin corned beef

2 medium potatoes, peeled and boiled until tender, drained and cubed

Salt, to taste

4 eggs

Coriander leaves, optional

DIRECTIONS

1 Preheat oven to 180 deg C.

2 Lightly grease a deep baking dish and set aside.

3 In a deep pan, heat the vegetable oil. Toss in the onions and fry for about 3min, until they are limp. Add the coriander, cumin and pepper. Stir-fry for 3-4min, until fragrant.

4 Add in the corned beef. Use a spatula to break it up into smaller chunks. Mix well until the meat is well-coated with the spices.

5 Add in the potatoes and salt. Stir for 1min. Then transfer to the baking dish.

6 Make 4 indentations in the mixture. Break 1 egg into each indentation. Bake in the oven for about 15min, or until the eggs are done to your preference.

7 Transfer onto a plate and garnish with coriander leaves. Serve with crusty French bread on the side.

PAN-FRIED GOLDEN MUSHROOM BEEF ROLL

3/10

By Chan Lap Hing

 

INGREDIENTS

200g thinly sliced beef

1 tsp black pepper

240g golden mushrooms

2 tbsp vegetable oil

2 tbsp light soya sauce

½ tsp chicken stock

A pinch of sugar

 

DIRECTIONS

1 Season the beef slices with the pepper.

2 Roll and wrap a few mushrooms in each beef slice.

3 Heat the oil in a hot pan. Fry the wrapped mushrooms for 2min, browning the beef on all sides.

4 Add the soya sauce, chicken stock and sugar into the pan and cook for 2min until the sauce thickens. Drizzle over the beef rolls to serve.

BLACK PEPPER BEEF STEW

4/10

By Rayniati Sikin, 53, and Lily Suzana, 45, both self-employed

Serves 6-8

INGREDIENTS

For the oxtail

2kg oxtail, cut at the joints, fats trimmed and washed clean

2 stalks lemongrass, bruised

5cm galangal, bruised

3cm ginger

3 pandan leaves

1 tbsp black peppercorn

Salt, to taste

 

For the stew

2 tbsp Lee Kum Kee chilli garlic sauce

2 tbsp Lee Kum Kee freshly minced ginger

2 tbsp Lee Kum Kee freshly minced garlic

3 tbsp Lee Kum Kee sauce for black pepper chicken

1 red onion, sliced

4 Chinese leeks, sliced diagonally

2 bay leaves

4 tomatoes, diced

Salt, to taste

1 tbsp Lee Kum Kee sauce for sweet & sour spare ribs

1 tbsp Lee Kum Kee plum sauce

8 red & green chillies (how many of each depends on how spicy you want it to be)

2 tbsp coriander leaves

 

DIRECTIONS

1 In a pot, boil the oxtail for 20min. Discard the water and replace with fresh water. Add in the rest of the ingredients for the oxtail and boil until the oxtail is ¾ tender.

2 Remove from heat and leave to cool. Skim off fat from the surface of the stock. Remove the meat from the bone and set the stock aside.

3 To make the stew, saute the chilli garlic sauce, minced ginger and minced garlic. Add the black pepper chicken sauce and onions. Continue stirring for 2min until fragrant.

4 Toss in the Chinese leek, bay leaves, tomatoes, salt and the rest of the sauces. Stir until well-combined.

5 Put in the meat and continue stirring until it’s well-coated with the sauces. Add the chillies and stir some more.

6 Let the mixture simmer until the gravy thickens or the meat is tender, about 20-30min.

7 Remove from heat and pour into a bowl. Top with coriander leaves and serve with baguette or white rice.

Read more: RECIPE: 7 comforting stews, braises and claypot dishes for cold, rainy days

KIMCHI & BEEF OKONOMIYAKI (PANCAKE)

5/10

Serves 1

INGREDIENTS

50g cake flour

50g water

A pinch of sea salt

A pinch of dashi powder*

60g cabbage, chopped into small pieces

60g kimchi, drained and chopped into small pieces

1 egg

1 tbsp grapeseed oil

3 slices shabu shabu beef

1 to 2 tbsp okonomiyaki sauce or tonkatsu sauce*

Japanese mayonnaise*

A pinch of seaweed powder*

2 tbsp bonito flakes*

DIRECTIONS

1 Combine the cake flour, water, sea salt, and dashi powder to make a batter.

2 Mix in the cabbage, kimchi and egg.

3 Heat the oil in a pan over low heat. Pour in the batter and top with the beef. 

4 Cook for 3-5min, to brown the bottom of the okonomiyaki. Flip it over and cook for 3min until the beef is brown.

5 Cool, then wrap in aluminium foil and put it in the fridge.

6 At the office, reheat it in an oven toaster and top with the okonomiyaki sauce, mayonnaise, seaweed powder and bonito flakes.

TIP: You may use any cooking oil for these recipes, but grapeseed oil is recommended for its high antioxidant content and neutral taste.

*All Japanese condiments in these recipes can be bought at Meidi-ya, #B1-50 Liang Court, tel: 6339-1111, in Singapore.

Read more: 3 new buffets for families who love seafood or wagyu beef

BEEF SKEWERS

6/10

By Emmanuel Stroobant, chef-owner and Muhammad Faris Khaled, sous chef, both of Sque Rotisserie & Alehouse

Serves 1-3

INGREDIENTS

For the beef skewers

1 capsicum, cubed

1 button mushroom, quartered

150g beef strip loin (measuring 5cm by 5cm), cubed

Vegetable oil, to taste

Salt and pepper, to taste

For the lemon sesame dressing

100ml light soya sauce

100ml sesame oil

30ml lemon juice

DIRECTIONS

1 Skewer the capsicum pieces and mushrooms, alternating them with the beef cubes.

2 Season with oil, salt and pepper.

3 Sear the skewers on a hot pan for 2min, until all sides of the meat are seared. Remove from heat and serve on a plate.

4 In a small bowl, mix all the ingredients for the dressing and serve on the side.

Read more: RECIPE: Easy pineapple wrapped with bacon with honey mustard glaze

BRAISED RED YEAST RICE BEEF BRISKET

7/10

Serves 4-6

 

INGREDIENTS

 

800g beef brisket, cut into 3cm cubes

2 tbsp cooking oil

75g yellow onion, minced

2 cloves garlic, minced

20g ginger, minced

50g red yeast rice liquid*

150g tomato ketchup

2 pieces black cardamom (cao guo)*

2 tbsp sugar

2 tbsp plum sauce

250ml chicken stock

Salt, to taste

*Available at Sheng Siong.

 

DIRECTIONS

1 In a dry saucepan over high heat, lightly sear the beef cubes on all sides for 3min until they start to brown. Transfer to a plate and set aside.

2 Heat the oil in a wok, add the onions, garlic and ginger, and stir-fry for 2min until fragrant.

3 Add the seared beef cubes and the rest of the ingredients to the wok and mix well. Bring to the boil and simmer for 10min.

4 Transfer all ingredients to a pot. Make sure that all of them are submerged in liquid.

5 Simmer for 90min to 2 hours, until the beef softens. Serve over steamed rice.

Read more: 6 best restaurants in Singapore to indulge in wagyu beef

BRAISED BEEF KWAY TEOW

8/10

Serves 4

 

INGREDIENTS

For the braised beef:

1.5 litres water

500g beef shin, cubed

40ml dark soya sauce

120ml light soya sauce

40ml oyster sauce

20ml sesame oil

200g sugar

1 slice ginger

150g salted bean paste (or 200g spicy bean paste)

2 tbsp cornflour

600g flat noodles (kway teow)

2 carrots, sliced

100g bean sprouts

Coriander, to garnish

 

DIRECTIONS

1 Bring 1.2 litres of water to the boil in a pot. Add the ingredients for the braised beef except the cornfl our and cook for 30min over medium heat, until the meat is tender. Add the cornflour and the remaining 300ml water to thicken the gravy.

2 In a separate pot, blanch the flat noodles in boiling water for 30 seconds. Drain and divide equally into 4 bowls.

3 Blanch the carrots and bean sprouts in boiling water for 2min. Drain and add it to the bowls.

4 Top with the braised beef and coriander.

BEEF PHO

9/10

Serves 4

 

INGREDIENTS

For the broth

3 yellow onions, unpeeled

1 fresh ginger, 5cm-long and unpeeled

3kg beef marrow bones

1kg oxtail, cut into 6cm-long pieces

8 litre cold water

1kg beef brisket

1kg beef shank

10 star anise

8 cloves

5 cinnamon sticks, 5cm each

2 tbsp coriander seeds, toasted

2 tbsp fennel seeds

6 cloves garlic

200g coriander root

Salt, to taste

Fish sauce, to taste

Rock sugar, to taste

2 packets small, fl at dried rice noodles

 

For the garnish

16 beef balls, cooked

1 beef sirloin, sliced

1 Spanish onion, thinly sliced and soaked in cold water, covered for 10min and drained

8 spring onions, cut the green stems into thin rings and keep the long white stems whole

A bunch of saw mint, fi nely chopped

A bunch of Thai basil, leaves separated from the stems

2 Thai red chillies, thinly sliced

500g fresh bean sprouts

Freshly ground black pepper, to taste

3 limes, cut into wedges

Read more: 5 best places to satisfy your craving for Pho noodles in Singpore

BEEF STRIPLOIN WITH MISO AND MIRIN

10/10

By Sam Ang

 

INGREDIENTS

 

200g striploin, thickly sliced

A pinch of salt

A dash of pepper

1 tsp white miso*

2 tsp mirin

100ml water

½ tsp cornflour

1 tbsp vegetable oil

100g button mushrooms

100g mix of yellow, green and red bell peppers

1 tbsp black and white sesame seeds

A pinch of Japanese seven-spice powder*

 

DIRECTIONS

1 Marinate the beef with salt and pepper.

2 Mix the miso, mirin, water and cornflour in a bowl. Set aside.

3 Add the oil to a hot pan. Stir-fry the beef until halfcooked. Add the miso mixture, mushrooms and bell peppers and stir-fry over high heat for 30 seconds. Top with sesame seeds and seven-spice powder.

*White miso is sweeter and lighter in colour than red miso. Japanese seven-spice powder is spicy, zesty and is used as a rub for meats or to top noodles or rice. Miso is available at the chiller section, and the seven-spice powder, at the Japanese section of major supermarkets.