From quick curries to fiery steaks and delicious pastas, beef remains one of the nation’s favourite meats. In celebration of Great British Beef Week - which takes place between Monday 23rd April and Monday 30th April - we’re encouraging you to cook these delicious and nutritious recipes at home.
Organised by Ladies in Beef, this event is an annual weeklong homage to all things beef, and this year thin cut steaks are the true star of the show. These versatile cuts of meat can be used in a range of contemporary and delicious dishes including stir-fries, fajitas and steak sandwiches and are ideal for mid-week meals that can be created in a matter of minutes.
Jilly Greed, Co-Founder of Ladies in Beef, said: "Our aim is to encourage Brits to eat more red meat by reminding them of the equality and versatility that comes with assured British beef. Thin cuts in particular are ideal for busy working families because they are quick and easy to prepare, yet tasty and nutritious making them appeal to the whole family.
“With food trends constantly evolving, especially in younger Brits and their families, we’re excited to remind people that beef can be enjoyed as part of a healthy balanced diet and is a positive health choice for children and adults to enjoy at any time of the week.”
Try these three exclusive tasty recipes, perfect for time-poor families in need of delicious mealtime inspiration.
Our fiery steaks recipe uses thin cut beefsteaks, are quick to cook and full of flavour. They are pan-fried and served with a spicy, piquant tomato sauce made with red onions, chopped tomatoes, chilli sauce, fresh thyme leaves and a pinch of sugar. A perfect mid-week meal option.
Prep time: 10 minutes
Cook time: 5 minutes
4 thin cut beef steaks1 medium red onion, peeled and finely sliced1 x 227g can chopped tomatoes15ml/1tbsp freshly chopped thyme leaves10ml/2tsp good hot chilli sauceFrom the Store Cupboard:30ml/2tbsp rapeseed or olive oil5ml/1tsp white sugarSalt and freshly milled black pepper
Heat the half the oil in a non-stick pan, add the onion and cook over a medium heat for 3-4 minutes or until soft.Add the tomatoes, sugar, thyme and chilli sauce. Cook for 2-3 minutes. Season.Heat the remaining oil in a clean non-stick frying pan.Place the steaks on a chopping board and season on both sides.Cook the steaks for 2-3 minutes on each side.Serve the steaks with the sauce, sauté potatoes and seasonal vegetables.
If preferred replace the thin cut steaks with sirloin, rump or rib-eye steaks and cook according to your preference using the timings below: (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side
Smoky Beef Wraps with Kale, Onion and Red Pepper
These wraps using thin cut beefsteaks, kale, onion and peppers are quick to prepare and cook. Perfect for brunch or a light supper with a crisp salad.
Prep time: 15 minutes
Cook time: 10 minutes
350g/12oz thin cut beef steaks15ml/3tsp rapeseed or sunflower oil10ml/2tsp smoked paprika5ml1tsp ground cuminSalt and freshly milled black pepper50g/2oz kale or baby spinach leaves, rinsed and roughly shredded1 small red or yellow pepper, deseeded and sliced½ small red onion, peeled and thinly sliced5ml/1tsp lemon or lime juice1 ripe avocado, peeled, stoned and mashed4 -6 tortilla wraps, warmedGreek yogurt, to serveFreshly chopped coriander or flat-leaf parsley, to serve
In a small bowl mix together 10ml/2tsp of the oil, smoked paprika, cumin and seasoning together.Combine the kale or spinach, peppers, onion and lemon or lime juice and remaining oil. Season, toss together and set aside for later.Heat a non-stick pan until hot. Put the steaks on a plate and brush with the seasoning mix on both sides and cook for 2-3 minutes on each side, then slice thinly.To assemble the wraps, place the flour tortillas on a clean work surface and spread with the avocado, vegetables and beef. Top with a spoonful of yogurt and herbs.Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately with a crisp salad.
Tips: If preferred, for extra heat, add 1 small chopped red chilli to the avocado, or use a prepared guacamole instead.
Speedy Beef Curry
Try this midweek beef curry using thin cut beefsteaks, prepared curry paste, coconut milk, stock, new potatoes and herbs. All ready and on the table in under 40 minutes.
Prep time: 15 minutes
Cook time: 20 minutes
450g/1lb thin cut beef steaks, cut into 2inch/5cm strips20ml/4tsp rapeseed or olive oil1 onion, peeled and sliced30ml/2tbsp Thai Massaman curry paste or curry paste of your choice400ml/14 fl oz can reduced calorie coconut milk30ml/2tbsp crunchy peanut butter150ml/¼pint good hot beef or lamb stock450g/1lb small new potatoes, unpeeled and cut into quartersSalt and freshly milled black pepper25g/1oz roughly chopped roasted unsalted peanuts, to garnish (optional)Large handful of freshly chopped coriander, to garnish
Heat the half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.Stir in half the curry paste and cook for 1-2 minutes.Add the coconut milk, peanut butter and stock to the pan. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.In a separate non-stick pan heat the remaining oil, add the beef strips and the remaining curry paste. Stir-fry for 2-3 minutes and add to the coconut and potato mixture.Garnish the curry with unsalted roasted peanuts (if used) and freshly chopped coriander (if used). Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.
For more beef thin cut recipes and information on Great British Beef Week visit: www.ladiesinbeef.org.uk