WHAT’S YOUR BEEF?
Around the world on one ingredient
A pound of beef can take your palate around the world. This nutrient-rich protein elevates flavours in any dishes, working side-by-side with all sorts of ingredients and condiments, and letting you taste the universe right outside your kitchen.
From a Hurry Beef Curry to a Greek Goddess of a burger, it’s all here, courtesy Canada Beef (Canadabeef.ca):
HURRY BEEF CURRY Fast and flavourful!
1 Tbsp. (15 mL) canola oil 1 lb. (500 g) lean ground beef 1 medium onion, diced 2 cloves garlic, minced 2 Tbsp. (30 mL) ginger, minced 11/2 Tbsp. (22 mL) curry powder 1 tsp. (5 mL) garam masala 1/2 tsp. (2 mL) cayenne pepper (optional) 1 medium sweet potato, peeled and diced to 1/2-in (2.5 cm) cubes 1 can (398 mL) stewed tomatoes with juice 1 (400 mL) can unsweetened coconut milk 2/3 cup (150 mL) frozen peas, thawed Salt and pepper to taste Fresh cilantro
In a large skillet, heat oil and add ground beef. Cook, stirring to break up lumps, until no longer pink, about 5 minutes. Add onion, garlic, ginger, curry, garam masala and cayenne pepper (if using). Continue to cook, stirring, until onion is soft, about 3 minutes. Add sweet potato, tomatoes in juice and coconut milk. Bring to a boil, cover, reduce heat to medium and simmer for 15 minutes.
Add peas and cook just to heat through. Serve over rice with chopped fresh cilantro and naan.
Serves 4.
GREEK GODDESS INSIDE OUT SIRLOIN BEEF BURGERS
Absolutely scrumptious. 1 ground lb. (500 beef g) lean sirloin 1 egg 1 clove garlic, minced 1/2 cup (125 mL) crumbled feta cheese 1/4 cup (60 mL) chopped, softened sun-dried tomatoes 1/4 cup (60 mL) EACH bread crumbs and minced onion 2 Tbsp. (30 mL) Worcestershire sauce 1 tsp. (5 mL) dried oregano Pita bread, tomato and cucumber slices, lettuce, tzatziki sauce
Combine beef, egg, garlic, cheese, sun-dried tomatoes, bread crumbs, onion, Worcestershire sauce and oregano in bowl. Divide meat into 6 portions. Form into 3/4inch (2-cm) thick patties. Make a thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for 1 hour or up to 1 day.
Grill patties using medium-high heat for 10-14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160F (71C).
Slather tzatziki sauce on slices of pita bread. Place burger on bread, top with tomato, cucumber and lettuce and other half of bread.
Makes 6 servings
EGYPTIAN BEEF RICE BOWL
Inspired by Koshari, a traditional street food in Egypt, this rice bowl features a hearty mixture of proteinrich ground beef and fibrerich whole grain and beans. Salsa: 1 Tbsp. (15 mL) olive oil 4 tsp. (20 mL) white vinegar 1/2 tsp. (2 mL) sugar 1/4 tsp. (1 mL) salt 3 ripe tomatoes, seeded and chopped 1 shallot, thinly sliced 1/2 cup (125 mL) chopped parsley Rice & Beef: 1 Tbsp. (15 mL) olive oil 1 lb. (500 g) lean ground beef 2 tsp. (10 mL) ground cumin 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) ground cinnamon 1/4 tsp. (1 mL) EACH ground allspice, nutmeg, ground ginger, dry coriander 3 cloves garlic, minced 1 cup (250 mL) brown rice 1 cup (250 mL) no-salt added canned kidney beans or chickpeas, rinsed and drained Wilted Greens (recipe below)
Salsa: Whisk oil with vinegar, sugar and salt until dissolved.
Add tomatoes, shallot and parsley.
Let stand at room temperature until ready to serve.
Rice & Beef: Heat oil in a large, non-stick skillet set over medium-high heat. Crumble in beef.
Stir in cumin, salt, cinnamon, allspice, nutmeg, ginger, coriander and garlic.
Cook, breaking up into small crumbles, for 5-7 minutes or until browned.
Stir in rice until well combined.
Add 3 cups water. Bring to a boil; cover and reduce heat. Cook for 20-25 minutes or until liquid is absorbed. Remove from heat and stir in beans. Let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with salsa.
Wilted Greens: Heat 1 Tbsp. (15 mL) oil with 1 crushed clove garlic in a large skillet set over medium-high heat. Add 1 bunch trimmed, washed and torn rainbow Swiss chard or kale. Season with salt and pepper. Cook, stirring occasionally, for 3-5 minutes or until wilted.
Serves 4.