Beef

Spice up your barbecue with this side of sirloin and sweet ginger rub. Remember to stand the meat for at least 15 minutes before slicing and you'll be rewarded with a moist and tender meat.

With a pile of buttery mash and a serve of your favourite vegetables, these old-fashioned rissoles and gravy for dinner will please the whole family.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

These juicy beef patties taste fantastic with a refreshing beetroot and parsley salad.

Thin slices of rare beef, lime and fragrant herbs and spices are combined to make this mouth-watering, light soup.

You'll be looking forward to lunch all day with this appetising wrap. Filled with tender beef strips, yummy capsicum and piquant horseradish, it's easy to make and satisfying to eat.

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.

Kids will love these bolognese pies topped with cheesy mashed potato.

Spicy black bean sauce is available from Asian grocery stores and the Asian section of larger supermarkets. You can use a milder black bean sauce, if you prefer. Note

Give your steak sandwich a delicious mediterranean twist with the addition of char grilled zucchini and eggplant. Let the meat rest for a few minutes before serving to guarantee a tender, moist result.

This moreish salad makes a great weeknight meal and is also fantastic for the lunchbox.

This crispy and delicious twice-fried sichuan beef stir fry is a popular Chinese dish.

The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

The base of so many traditional family meals, savoury mince can be dished up with pasta, on baked potatoes or with noodles on the side.

Mexican-style baked beef burritos with guacamole and sour cream from Australian Women's Weekly.

Light and refreshing Asian-style teriyaki beef salad from Australian Women's Weekly.

Casserole can be made a day ahead; cover, refrigerate until required. Note

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

A great French bistro classic, pepper steak is often served with fries. We love it served on a bed of creamy mash, slathered with mushroom sauce and accompanied by crisp sugar snap peas.

Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. […]

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Hokkien or fresh wheat noodles can be used in place of fresh rice noodles ­ but be sure to check the manufacturer’s instructions regarding their preparation. Note

In Italian, osso buco means bone with a hole'. It is cut from the shin of the hind leg (shank), and is also known as knuckle. The hole is filled with rich bone marrow, also known as jelly’; stand the bones upright to cook, so you don’t lose the delicious jelly inside. This recipe is […]

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

Take your stew to the next level with this slow-cooked beef tagine.

Piroshki is a delicious Russian turnover made with either fruit, meat or vegetables. Try this mouth-watering beef version.

It might be a touch retro, but Beef Wellington is also a bona fide classic, the jewel in the crown of British cooking.

Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.

If you have some, add ⅓ cup loosely packed fresh coriander leaves (cilantro) to the chilli con carne just before serving. Chilli can be refrigerated for up to 2 days or frozen for up to 2 months. Add a little water when reheating if the chilli has thickened. You can also cook the quesadillas in […]

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

A classic modern pie with beef and caramelised onion from Australian Women's Weekly.

Delight the family with these moreish beef pies with cheesy polenta and potato toppings.

These crunchy beef dumplings with sweet chilli dipping sauce are the ultimate crowd-pleaser.

Done well, there is nothing quite like good old steak and mash. We've gone upmarket here and chosen eye fillet and teamed it with creamy mash, red wine sauce, and some greens. Perfection.

Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator. Note

Fajita is a traditional Mexican dish where grilled meats and vegetables are rolled up in a tortilla and eaten with your hands. Chicken or pork may be used instead of the beef. Note

Braising is a cooking technique that is usually used for tougher, less expensive cuts of meat. The meat is seared, or browned, and then simmered in liquid on a low heat in a covered pot. The resulting meat is beautifully tender and flavourful. Slow cooker: suitable to the end of step 6. Pressure cooker: suitable […]

Wombok is elongated in shape with pale green, crinkly leaves, and is the most common cabbage in South-East Asian cooking. It is found in Asian grocery stores and most supermarkets.

A few slivers of thinly sliced rare beef dolloped with some mustard horseradish, atop a baby spinach covered crispy base and you have a delicious and eye catching hors-d'oeuvre.

A rich, fragrant and authentic beef madras curry for the Indian food lovers.

The kids will love these simple baked jacket potatoes with savoury mince topping, and so will the household budget.

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

Chinese water spinach is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of spinach (which can be substituted) but has longer, more flexible leaves and thicker stems.

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

Rich and creamy mushroom gravy makes a gorgeous topping for a perfectly cooked t-bone steak.

A Portuguese rendition of a traditional dish of coastal India called Sagoti.

Convenience and ease are the hallmarks of this meal, a good addition to a menu plan where you're looking to feed a family well for less.

With hits of flavour from lemongrass, coriander and chilli, this easy beef and noodle dish makes a healthy weeknight dinner.

Lift these tasty beef samosas to the next level with this fresh peach and raisin chutney.

This quick and easy Mediterranean inspired dinner is perfect for a mid-week meal. Serve your tender grilled steak with veggies and tasty baba ganoush for a flavour-packed dish your family will love.

This backstrap and mint pesto is perfect served with sliced cooked potatoes

A herby and crunchy Asian salad with tender beef - a real summer delight.

Tender, delicious and full of colour; warm beef salad with black-eyed peas, corn and chimichurri.

Fragrant and flavoursome dry beef curry with onions and peanuts from Australian Women's Weekly.

Use a whole-egg mayonnaise instead of the aïoli, if you prefer. Note

This romantic steak dinner is absolutely delicious topped with pats of melting anchovy butter, sautéed mushrooms and steamed green beans.

A healthy Asian-style wombok and herb salad with beef and tamarind dressing.

Take your time with these beef ribs, and you'll be rewarded with tender, falling-off-the-bone goodness. Serve topped with our homemade barbecue sauce and easy potato pancakes for a winning meal.

A warm creamy bolognese pasta salad with Australian Women's Weekly.

Rice paper wrappers are available from the Asian food section in supermarkets. Filling ingredients can be prepared several hours ahead. Keep covered in the refrigerator. Rolls can be prepared up to 2 hours ahead. Place on a tray lined with plastic wrap, then cover with a clean, damp tea towel and keep refrigerated. Note

Burgers have a bit of a bad image, mainly due to fast-food chains using highly processed ingredients and loads of fat. In fact, burgers are a wholesome and well-rounded meal if made with quality ingredients. Lean beef, salad vegetables, the bread of your choice – it’s all good, healthy stuff. Some people swear by beetroot on a burger, while others love pineapple, bacon and egg or a whole range of salads. However you like them, they’re a delicious family favourite.

A hearty and spicy green chilli stew from Australian Women's Weekly.

Fun and delicious Mexican beef burrito baskets for the family to enjoy.

A hearty Asian-style salad of beef and mushroom from Australian Women's Weekly.

Serve these juicy meatballs with pasta and a green salad for a quick and easy family dinner.

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

Quick, easy and full of flavour; make this teriyaki beef and soba stir-fry for a tasty snack.

This wonderfully flavoursome cheese and herb stuffing puts a delicious twist on your usual roast dinner. Serve it hot from the oven, sliced thinly with potatoes and our homemade gravy.

In Japan, sukiyaki is traditionally shared at the table from the pan in which it was cooked, making it a great dish for a fun dinner party. Diners use their chopsticks to dip the piping hot ingredients into their individual bowls of egg.

As long as the wine you use is good enough to drink with the meal, any dry red will suffice; however, in keeping with the Italian feel of this recipe, we used a Chianti. serving suggestion Serve with baby rocket leaves sprinkled with flaked parmesan and a squeeze of lemon juice, if desired. Note

If you have time, marinate the steaks, covered, for several hours or overnight in the refrigerator. Note

Roasted garlic is a delicious accompaniment to roasted or grilled meat, or squeezed from the skin and spread on croutes. To ensure a tender roast, remember to stand the meat before serving.

Recipe is not suitable to freeze. Note