food
One Dinner 4 Ways
Leftover roast beef? Here are 4 awesome meals to make the most of it!
food
One Dinner 4 Ways
Leftover roast beef? Here are 4 awesome meals to make the most of it!
Supplies
- Crispy Beef:
- 200 grams thinly sliced beef steaks
- 1 teaspoon Chinese five spice
- 2 tablespoons cornflour
- 1 tablespoon garlic puree
- 1 spring onions sliced, reserve a few for garnishing
- 1 peeled carrots, finely sliced
- 1 red chilli, sliced
- 3 tablespoons light soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon rice wine vinegar
- Vietnamese Beef Noodles:
- 150 grams bean sprouts
- 2 garlic cloves
- 3 Spring onions
- 1 green chilli
- Thumb size piece of ginger
- Small bunch mint
- Small bunch coriander
- Asian basil
- 600 milliliters beef stock
- 1 star anise
- 1 tablespoon fish sauce
- 1 tablespoon soya sauce
- 1 lime
- Beef Tacos:
- Taco shells
- Leftover beef
- 80 milliliters beef stock
- 2 Green chillies
- 2 large plum tomatoes
- 1 teaspoon ground cumin
- Sour cream
- Grated cheese
- 1 Red onion
- Any herbs you fancy
- Lime to serve
- Ragu And Pappardelle:
- 1 Tin tomatoes
- 300 milliliters red wine
- Leftover beef
- 200 grams Pappardella pasta
- 2 cloves of garlic
- 1 Onions
- 1 carrots
- 2 celery stalks
- 2 bay leaves & rosemary
Steps
- For the pappardelle: in a large pan sautee the sliced
- Onions, the garlic, the diced carrots and celery in a tablespoon
- Of olive oil. Cut up the beef and add to the pot. Cover
- With the stock, the tomatoes and the wine with the bay
- Leaves and rosemary. Let this cook for as long as you
- Can. Cook the pasta and serve with lots of parmesan, or
- Even some good mozzarella if you fancy.
- For the vietnamese noodles: start by making the beef
- Stock. Heat the stock in a medium pan with the star
- Anise, sliced garlic, the fish sauce, slice the ginger, the
- Herbs with a few reserved and add to the pan. Let this
- Infuse for 20-25 minutes. Then add in the noodles.
- When they have 2-3 minutes to go, add in the beef, the
- Bean sprouts and a squeeze of lime juice and a
- Sliced chilli. Served with the reserved herbs and lime
- Wedge.
- Toss the meat in the cornflour and the Chinese five
- Spice until it's evenly coated. Fry off in a very hot wok
- Or frying pan for 2-3 minutes. Add the garlic and chilli
- And vegetables and coat for a minute with the beef.
- Quickly add in the soya sauce, sweet chilli sauce and
- Rice wine vinegar. The sauce should start to bubble and
- Darken. Turn the heat down and make sure the beef is
- Totally coated. Serve the beef with a sprinkle of the
- Reserved spring onions.
- For the beef tacos: slice the beef and add to a hot pan
- With the beef stock, cumin, one chopped up tomato,
- And one sliced green chilli. Whilst this is getting hot heat
- The tacos, and roughly chop together the salsa
- Ingredients. Top the warm tacos with the beef, cheese,
- Sour cream, lettuce, salsa, the other sliced chillies and
- Coriander leaves.