Recipes — beef

INGREDIENTS 2 tablespoons macadamia oil  600g chicken tenderloins cut into three 2 medium brown onions, cut into thin wedges 1 red capsicum, deseeded, cut into thin strips 250g button mushrooms or mushroom caps, sliced 2 bunches broccolini, cut into three lengthwise 1/2 red cabbage, cored and coarsely chopped 2cm piece fresh ginger, peeled, finely grated or chopped 2 garlic cloves, finely chopped 2 tablespoons tamari 2 tablespoons Broth of Life Chicken Bone Broth 1 tablespoon water Coriander leaves, to serve Cooked konjac noodles, to serve   METHOD Use a wok or large deep pan and heat over high heat for about 1...

INGREDIENTS 2 tbs plain flour (we use Gluten Free Flour) 700g rump beef steak, trimmed, thinly sliced 40g butter, chopped 1 1/2 tbs olive oil 1 large brown onion, halved, thinly sliced 2 garlic cloves, finely chopped 1 tsp sweet paprika 300g button or swiss brown mushrooms, sliced 1/2 cup dry white wine 3/4 cup filtered water 3 tsp Broth of Life Beef Bone Broth 2 tbs tomato paste 3 tsp dijon mustard 1/4 cup quark Cooked fusilloni, to serve (we use Gluten Free Spirals) METHOD Place the beef and flour in a snap lock bag and season with salt...

A variation on Donna Hay's Recipe "Beef Oregano & Tomato Meatballs with Quinoa" INGREDIENTS 2 cups (400g) quinoa 450g beef mince ¼ cup chopped Italian parsley Sea Salt & Cracked black pepper ¼ cup (20g) finely grated parmesan cheese, plus extra to serve 1½ tbs Broth of Life Beef Broth 1 egg, lightly beaten 3 cloves garlic, chopped 1 tbs olive oil 1 brown onion, peeled and chopped 700ml tomato passata 2 tbs chopped basil, plus extra leaves to serve METHOD In a saucepan soak the quinoa with 3 cups of water for 15 mins. Then place the saucepan over high heat &...