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Best of beef

Saturday, April 18, 2015
Sauteed beef.

Many people have cut down significantly on the amount of beef they consume, but the issue isn’t so much the quantity of beef you consume, but the quality of the beef. 

Try to select beef from New Zealand and Australia rather than the United States because in New Zealand and Australia there are more organic and grass fed cattle and the farming practices are very humane. This results in very high quality beef. 

If you are health conscious, there’s no need to omit beef altogether from your diet, simply cut down on the portion size or incorporate other ingredients like vegetables in your beef recipes to reduce the quantity of beef you’re using and you’ll find that you can have your beef and eat it too! 


For the glaze

1 cup sorrel drink

2 tbsp Sorrel jelly

2 tbsp Balsamic vinegar

3 cloves

1 one-inch piece cinnamon

1/4 tsp allspice

1/4 tsp cayenne pepper

1/2 tsp ginger powder

Juice of one lemon or 3 tbsp fresh lemon juice


• Place sorrel drink with cloves, and cinnamon in a small saucepan; boil until reduced to half, about 15 minutes. • Add sorrel jelly and stir to melt. 

• Add Balsamic vinegar, allspice, cayenne and ginger powder.

• Stir well. • Simmer covered until thick, about 20 minutes. • Finish with the lemon juice.• Stir add salt to taste. 

• Use to glaze ribs. 


For the ribs 

2 lbs short ribs

2 tbsp soy sauce

1 tbsp minced ginger

1 tbsp minced garlic 


• Place ribs in a saucepan, cover with water, add the rest of the ingredients, and simmer for about one hour. 

• Ribs will be tender.

Drain. • Preheat BBQ or grill pan to high setting. • Lightly grease. 

• Place ribs onto grill, cook for about ten minutes per side.• Glaze generously with Sorrel glaze on each side. Turn quickly and then remove from grill. • Serves 4. 


For sauce 

3 cups loosely packed fresh flat-leaf parsley leaves, washed and dried. 

2 tbsp red wine vinegar

2 tbsp water

1 tbsp minced red onion

2 cloves garlic, minced

1 tsp dried oregano

1 tsp sugar

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup olive oil 

For beef and onion pitas 

4 (6-inch) pita loaves 

1/4 cup olive oil 

1 lb onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges

1 tsp ground coriander

2 tsp ground cumin

1/2 tsp cayenne pepper

1 pound beef shoulder fillets, sliced and cut into 1/3-inch-wide strips 


Make sauce: Purée all sauce ingredients in a blender until smooth. 

• Make beef and onion pitas: • Warm pitas in a 350 oven for five minutes remove and wrap in a towel to keep warm. • Heat two tbsp oil in a 12-inch heavy frying pan over moderately high heat until hot but not smoking, sauté onions, stirring occasionally, until browned, ten minutes turning occasionally. • Transfer to plate. While sautéing onions, sprinkle beef with coriander, cumin and cayenne. • Rub into beef pieces.

• Heat the balance of the oil in the frying pan, sauté beef, stirring, until browned and to your desired doneness, two minutes for medium three to four minutes for well done. 

To serve 

• Place beef and onions onto half of pita, spoon on parsley sauce, fold over and enjoy.

• Serves 4.


1 lb beef steak cut into 1/2 inch strips

1 tsp each cumin and chili powder

1 tsp ground garlic

2 tbsp vegetable oil

1 onion cut into strips

1 bell pepper cut into strips

4 to 6 Flour tortillas

Garnishes: Tomato salsa, Sour cream

Grated cheese and shredded lettuce. 


• Combine cumin, chili and garlic and rub onto steak. • Sauté steak strips in a pre greased frying pan for about five minutes until cooked and tender. • Sauté onion and sweet pepper together in about 1/2 tbsp vegetable oil until tender crisp about three minutes. • To assemble fajita place one flour tortilla onto a plate, place steak strips, add onion and pepper mixture, top with tomato salsa and sour cream, garnish with grated cheese and lettuce, roll and serve. • Serves 4


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