It is easy to stick to well-practised cooking methods and a few crucial recipes for beef. An enticing Sunday roast with all the trimmings or a juicy rib-eye steak with Béarnaise sauce can be tempting, but here are four Asian style must-try recipes using beef if you want to cook something different and delectable!
These alternative recipes have an Asian twist, which is proving increasingly popular. The restaurants with the most Michelin stars are located in Tokyo, Japan. Asian recipes are perfect for making meat more appetising in the summer and spring months.
1. Short rib and chipotle mayo bao buns
Make your own bao buns by making a dough from sugar, salt, flour and yeast added to vinegar, oil, milk and water. Once the short ribs are browned in a frying pan for a few minutes, add them to a roasting tin with plenty of water. Tip over onions and a soy sauce marinade, cover with tin foil and roast in the oven for 4 hours, resulting in beef that simply falls off the bone.
Garnish with matchstick spring onions and carrots and a chipotle mayo made from chillies, eggs, lime juice and oil.
For more beef recipes look at websites such as http://food-tales.com/food-recipes/beef/.
2. Rump steak and spring sauce
Blend garlic, sherry vinegar, lemon, shallot, anchovies, watercress and wild rocket together with seasoning and olive oil to make a delicious spring sauce.
Once the steak has been seasoned with salt, sear for 4-5 minutes on each side in a frying pan over a high heat for medium, and rest under foil before carving and spooning over the sauce.
3. Crispy chilli beef
Slice the beef and toss in a bowl with five-spice and cornflour. Heat oil in a frying pan and fry the beef until crisp and golden.
Fry pepper, spring onion, chilli, ginger and garlic for 3 minutes before adding chilli sauce, soy sauce, ketchup, vinegar and water, and then add the beef.
Serve with noodles or rice.
4. Asian spiced brisket
Fry shallots and garlic in oil before adding honey and beef stock. Place the brisket in a roasting tin, pouring over this mixture and a sauce mixed from rice wine, soy sauce, five-spice, ginger and chilli. Cover with foil and roast in the oven for 5 hours until tender and juicy.