Steak recipes Archives

Steak recipes

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

10 minutes

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Aliums

Pan-seared thick-cut steaks with toffee onions

25 minutes

Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

Braai recipes

Steak with chargrilled spring onion butter

8 minutes

Beef recipes

Ostrich steaks with grapefruit-and-cucumber salad

10 minutes

Curry recipes

Burmese red curry

1 hour

Burmese red curry

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1⁄4 cup fresh ginger, peeled and chopped
750 g pork rib eye steaks, cubed
2 T red curry paste
50 g light brown sugar
2 t ground turmeric
1 T soya sauce
2 1⁄2 cup water
1⁄4 cup shallots or salad onions, thinly sliced
1 - 2 T crushed garlic
1⁄4 cup fresh lime juice
Steamed jasmine rice, for serving

Method

1. Place the ginger in ⅓ cup hot water and set aside. Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring often, for 15 minutes or until the pork is nicely browned.

2. Mix the turmeric and soya sauce with the water and add to the pork. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for 45 minutes or until the meat is tender and the sauce reduced.

3. Add the ginger with the soaking water, onion, garlic and lime juice. Simmer for 5 minutes to infuse the flavours. Check the seasoning, adding more sugar, lime juice, and a little salt if necessary. Serve immediately with hot jasmine rice.

Cook's note: This is a typically Burmese sweet-and-sour curry without coconut milk. The recipe may vary between households but this delicious version comes from Nancie McDermott’s excellent The Curry Book (have a look at her blog nanciemcdermott.com/blog).”

Discover more curry recipes here.

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Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Whole roast peri-peri rump

Chilli beef ramen

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

Braciole (rolled beef) with pomodoro sauce

Tenderstem broccoli and steak salad with satay dressing

Pan-seared thick-cut steaks with toffee onions

T-bone with parsley-and-walnut salad

Steak with chargrilled spring onion butter

Middle Eastern steak sauce

Ostrich steaks with grapefruit-and-cucumber salad

Burmese red curry

Burmese red curry

Ingredients

Method