Recipes - Bindaree Food Group

Ingredients:

Sirloin, scotch fillet or rump steaks would also be delicious in this recipe.
Always ensure you rest the beef – this will ensure the juices are locked in and the meat is tender.
Serve with mash or puree of your choice – potato, parsnip, sweet potato or cauliflower mash would work well.
For a healthier option, use light thickened cooking cream or yoghurt instead of full-fat cream.

Heat a large non-stick frying pan over medium-high heat. Rub beef with half the oil and season. Cook beef for 3 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Heat remaining oil in same pan over medium high heat. Add mushrooms and cook for 2-3 minutes. Stir in stock, cream, miso and soy and bring to the boil. Reduce heat to medium low and simmer for 5-6 minutes, stirring occasionally, or until sauce thickens. Season with pepper.
Serve beef with potatoes and Chinese broccoli. Drizzle vegetables with extra olive oil. Spoon sauce over beef and sprinkle with chives.

Preheat the oven to 200°C (180° fanforced). Line a baking tray with baking paper. Spread cauliflower and pumpkin onto tray, drizzle with half the oil, season and toss to coat. Roast in oven for 20-25 minutes or until golden and tender.
Meanwhile, prepare quinoa according to packet instructions. Drain and set aside.
Rub steaks with remaining oil and sprinkle with Moroccan seasoning. Heat a large non-stick frying pan over mediumhigh heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Slice beef.
In a screw top jar combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.
In a large bowl combine quinoa, cauliflower, pumpkin and zucchini. Top with beef and drizzle with dressing. Sprinkle with mint leaves and serve with
flat breads and lemon wedges.

Combine green onions, soy, vinegar and honey in a medium bowl. Reserve half the marinade. Place beef in large snap-lock bag with remaining marinade and oil. Set aside to marinate for 10 minutes.
Heat a char-grill pan or barbecue over medium high heat. Drain steak from marinade and cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
Prepare rice
Divide rice between bowls. Top with cabbage, avocado, cucumber, radish, edamame and beef. Drizzle with remaining marinade. Serve with kimchi and sprinkle with sesame seeds and extra green onions.

Place butter, garlic, mustard, capers, cumin, herbs, lemon zest and juice into a medium bowl. Season and stir vigorously until well combined. Spoon butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 15 minutes or until firm.
Heat a char-grill pan or barbecue over medium high heat and cook steaks for 3-4 minutes each side, or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.
Slice butter into rounds and top steaks with butter. Serve with fries and salad.