Thai Beef Meatballs

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To serve this recipe as elegant hors d’oeuvres, skewer each meatball with picks made from cleaned stalks of lemon grass. Serve on a platter with purchased Thai chili or sweet and sour sauce in a small bowl for dipping. Make Ahead Tip: Cooked meatballs can be frozen for up to 3 months and reheated in microwave to serve.
15 Minutes

23 Servings

2 lb (1 kg) Lean Ground Beef Sirloin or Round or Lean Ground Beef
1 cup (250 mL) dry bread crumbs
¼ cup (50 mL) unsweetened canned coconut milk
1 egg
3 tbsp (45 mL) sweetened dessicated coconut
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) minced ginger root
2 tbsp (30 mL) minced green onions
2 tbsp (30 mL) minced cloves garlic
¼ tsp (1 mL) salt and pepper

Combine beef, bread crumbs, coconut milk, egg, coconut, soy sauce, vinegar, ginger root, green onions, garlic, salt and pepper in large bowl; mix lightly but thoroughly.
Using 1 tbsp (15 mL) measure, shape into 1-inch (2.5 cm) balls. Place in single layer on lightly oiled, foil-lined baking trays.
Cook in 400°F (200°C) oven for 15 to 20 minutes or until completely cooked and digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).

Source of iron (8% DV), good source of zinc (21% DV), 7% DV sodium.

Fruity Glazed Beef Meatballs

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Folks just can’t seem to get enough of this slow-cooker party classic recipe with its tangy sweet-and-sour sauce and tender beef meatballs.
240 Minutes

Makes: About 30 meatballs – 10 to 12 appetizer servings

1 lb (500 g) Lean Ground Beef Sirloin or Round*
1 egg, lightly beaten
½ cup (125 mL) dry bread crumbs
3 tbsp (45 mL) finely chopped fresh parsley
2 green onions, finely chopped
Soy sauce
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
Grape Chili Sauce (recipe follows)

Combine Ground beef, egg, bread crumbs, parsley, green onions, soy sauce, salt and pepper. Mix well and shape into 1-inch (2.5 cm) meatballs.
Arrange meatballs on lightly oiled foil-lined baking tray, bake in 400°F (200°C) oven for 10 to 12 minutes or until digital rapid-read thermometer inserted into several meatballs reads at least 160°F (71°C).
Combine Grape Chili Sauce and meatballs in 3 to 4-quart (3 to 4 L) slow cooker. Cook, covered, on HIGH for 3 to 4 hours, or until sauce is bubbly and meatballs are hot.
Grape Chili Sauce: Combine 1 cup (250 mL) EACH chili sauce and grape jelly, 2 tbsp (30 mL) packed brown sugar, 1 tbsp (15 mL) soy sauce and 1 tsp (5 mL) lemon juice.

*Other Options: Lean Ground Chuck, Lean Ground Beef
Tip: If you are short of time, you can make the meatballs ahead, bake and freeze for up to 3 months. Defrost meatballs before adding to slow cooker.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)
A source of Iron (10% RDI) and a good source of Zinc (21% RDI).

All Kinds of Beef Meatballs

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The grated carrot in this recipe keeps these lean beef meatballs juicy and gets kids to eat vegetables without them even knowing it.
15 Minutes

4 – 6 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
1 egg, lightly beaten
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) finely grated carrot
⅓ cup (75 mL) shredded onion
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) EACH salt and pepper

Lightly combine all ingredients; form into about thirty 1” (2.5 cm) balls.
Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 15 min, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Variations try adding the following to the basic recipe:
Italian: 2 tbsp (30 mL) pizza sauce and 1 tsp (5 mL) dried oregano. Serve with extra pizza sauce or spaghetti sauce.
Asian: 2 tbsp (30 mL) hoisin sauce and 1/2 tsp (2 mL) ground ginger. Serve with peanut sauce or sweet and sour sauce.
Mexican: 1 tbsp (15 mL) chili powder and 2 garlic cloves (minced). Serve with salsa.

Asian Beef Bites with Speedy Slaw

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APPETIZER BITES: Serve one or 2 meatballs on toothpicks in a cocktail glass with the slaw or on bread and butter plates as a tapas-style course; serve with plum sauce on the side. NOTE: Make the slaw recipe ahead to allow time for flavours to blend. Kids love these brochette-style Beef Bites. You can also make the Beef Bites recipe into burgers and serve with the slaw as a topper.
10 Minutes

7 Servings or 30 Beef Bites

1 lb (500 g) Lean/Extra Lean Ground Beef Sirloin*
¼ cup (50 mL) wheat germ
2 green onions, thinly sliced
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) finely grated ginger root
1 egg, lightly beaten
¼ tsp (1 mL) pepper
Speedy Slaw (recipe follows)

Lightly combine beef, wheat germ, onions, soy sauce, ginger root, egg and pepper. Gently form into about thirty 1-inch (2.5 cm) meatballs
Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 10 to 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Thread 3 or 4 meatballs on each skewer and serve with Speedy Slaw.
Speedy Slaw: Whisk together 1/4 cup (50 mL) EACH rice vinegar and granulated sugar, 2 tbsp (30 mL) vegetable oil, 1-1/2 tsp (7 mL) Dijon mustard and 1 tsp (5 mL) sesame oil. Toss with half a bag (16 oz/454 mL size) coleslaw salad mix, 1 green onion (sliced) and 1/2 cup (125 mL) EACH snow peas (halved lengthwise), canned sliced water chestnuts (drained and halved) and roasted shelled peanuts (optional). (Make-ahead: Can be made up to a day in advance.) Makes about 4 cups (1 L)

*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck or Lean/Extra Lean Ground Beef
Source of iron (12% DV) and excellent source of zinc (31% DV). Source of B-complex vitamins: thiamin (6% D).

Spicy Beef with Grilled Mediterranean Vegetables and Penne

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This recipe by Chef Jud Simpson, showcases beef as a healthy main-course pasta salad. Chef Simpson has served as the Executive Chef at Canada’s House of Commons. Serve warm or al fresco along with baby greens.
10 Minutes

6 Servings

Rub:
1 tsp (15 mL) Mexican chili powder
¼ tsp (1 mL) freshly ground black pepper
1 clove garlic, minced
2 tbsp (30 mL) chipotle hot pepper sauce (such as Tabasco®)
1 ½ tsp (7 mL) minced fresh thyme
pinch Kosher salt
1 lb (0.45 kg) Petite Shoulder Tender Beef Oven Roast or thick-cut Strip Loin Grilling Steak, trimmed
Vegetables:
2 medium plum tomatoes, cut in half
1 EACH sweet red and yellow peppers, seeded and quartered
1 medium green zucchini – cut in half lengthwise
1 tbsp (15 mL) olive oil
1 clove garlic, minced
Kosher salt and black pepper to taste
1 tbsp (15 mL) canola oil
1 ½ tsp (7 mL) minced fresh thyme
2 green onions, thinly sliced
2 cup (500 mL) warm cooked penne pasta
¼ cup (50 mL) olive oil

Rub: Combine chili powder, black pepper, garlic, hot sauce, thyme and salt in bowl; rub all over beef. Cover and refrigerate for 2 to 4 hours.
Toss tomatoes, sweet peppers and zucchini with the olive oil, garlic, salt and black pepper. Grill or broil, turning occasionally, until tender-crisp, about 5 to 7 minutes. Cool and cut into 1-1/2 inch (4 cm) chunks. Keep warm.
Slice beef into 1-inch (2.5 cm) thin strips. Pat strips dry with paper towel. Heat canola oil in nonstick skillet until hot; stir-fry strips in batches, until browned but pink inside, about 2 minutes for each batch. Toss beef, vegetables, thyme, green onion, cooked penne and olive oil together in large bowl, until well mixed. Season to taste.

Raclette-Style Beef in Herbed Butter

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If you don’t own a raclette, you can always use an electric fry pan to cook this beef recipe at the table or sauté in a non-stick pan on the stove-top. Make Ahead Tip: The herbed butter can be made ahead and frozen. Use any extra for later meals, stirring into mashed potatoes or steamed vegetables. Accompanying vegetables can all be assembled a few hours ahead of time.
10 Minutes

4 Servings

2 cloves garlic, coarsely chopped
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter, softened
¼ cup (50 mL) chopped fresh Italian parsley
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped fresh rosemary and/or sage
2 tsp (10 mL) Dijon mustard
Pepper
1 lb (500 g) Beef Grilling Steak (e.g. Tenderloin, Strip Loin or Rib Eye), cut into ¼-inch (5 mm) thick strips

Rub garlic and salt together using side of chef’s knife (at tip) in circular motion until paste-like. Combine with butter, parsley, lemon juice, rosemary, mustard, and pepper to taste.
Heat raclette until sizzling; sauté beef strips on raclette in some of the melted butter mixture until browned.

Cook’s Notes: To serve in the traditional manner, serve with mushrooms caps, sweet pepper strips and tiny boiled potatoes. Sauté them in some of the Herbed Butter along with the beef. Also serve with Dijon-flavoured mayonnaise, pickles and Camembert or other soft cheese that have been melted by placing under the raclette or stove broiler element.
Good source of iron (24% DV), excellent source of zinc (50% DV), 8% DV sodium.

Souvlaki Sirloin Beef Meatballs and More

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To round out these dinners, serve any of the versions with our yummy Greek Vegetable Sauté, and your favourite creamy Greek Salad Dressing.
15 Minutes

25 Meatballs

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) fresh or dried bread crumbs
¼ cup (50 mL) crumbled feta cheese (optional)
1 small onion, finely chopped
1 tsp (5 mL) dried oregano leaves
1 lightly beaten egg
¼ tsp (1 mL) EACH salt and pepper
Greek Vegetable Sauté (recipe follows)

Lightly combine ground beef, bread crumbs, feta cheese, onion, oregano, egg, salt and pepper; shape into meatballs.
Bake on parchment paper or foil-lined rimmed baking sheet in 375°F (190°C) oven for 15 minutes until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C). Serve with Greek Vegetable Sauté.
Greek Vegetable Sauté: In large nonstick skillet, heat 1 tbsp (15mL) vegetable oil over medium-high heat. Add 2 onions, cut into wedges, 2 sweet yellow peppers, seeded and thinly sliced and 1/4 tsp (1mL) EACH dried oregano leaves, salt and pepper. Cook, stirring, until vegetables are softened and slightly golden, about 8 minutes.

Speedy Square Meatballs: Line baking sheet with foil and lightly oil. Shape beef mixture into 7-inch (18 cm) square, about 1/2 inch (1 cm) thick. Cut into 25 squares; do not separate. Bake as directed above. Separate into individual cooked meatballs.
Mini Burger Sliders: Shape beef mixture into 12 balls. Flatten each into twelve 3/4-inch (2 cm) thick patties. Bake as directed above. Serve tucked into dinner rolls, topping each with Greek vegetable Sauté and Greek dressing.
Source of iron (13% DV) and excellent source of zinc (37% DV), 6% DV sodium. Source of B-complex vitamins: thiamine (5% DV), riboflavin (13% DV), niacin (26% DV), B6 (8% DV) and B1).

Beef ‘n Cheese Pinwheels

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If left unsliced, this recipe makes 4 delicious wraps that are perfect for a light dinner or lunch. Canadian beef paired with cheese makes them so good and so good for you.

40 Pieces servings

4 large flour burrito-size tortillas
8 oz (227 g) Boursin cheese or Herb and Garlic Cream Cheese
¼ cup (50 mL) red pepper jelly (hot or sweet)
1 bunch watercress, arugula or handful of baby greens
2 cups (500 mL) shaved cooked roast beef (about 10 oz/300 g)
½ cup (125 mL) cashew pieces
Pepper

Divide cheese among tortillas, spreading each right to edge with the cheese. Spread each with about 1 tbsp (15 mL) red pepper jelly. Top each with one quarter of the watercress and beef and 2 tbsp (30 mL) cashew pieces. Season with pepper.
Roll up each tightly; wrap each in plastic wrap and refrigerate for 1 to 8 hours. To serve: trim off ends from each wrap and discard. Cut each into 3/4-inch (2 cm) slices on the diagonal.

Kid Friendly Wraps: Instead of cream cheese you can use shredded Cheddar cheese, iceberg lettuce instead of watercress and use minced sweet pickle or relish instead of pepper jelly. Omit the cashews if desired.

Greek Beef Bruschetta

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This recipe is perfect for a casual gathering. Using Ground Beef Sirloin, it’s a nice recipe to serve for a change from the standard nacho platter.
5 Minutes

48 appetizers (or 16 pizza wedges)

1 lb (500 g) Lean Ground Beef Chuck or Sirloin or Lean Ground Beef
1 tsp (5 mL) lemon pepper
1 tsp (5 mL) dried basil
1 tsp (5 mL) garlic powder
10 oz (300 g) 1 package of frozen chopped spinach, thawed and squeezed dry
14 oz (398 mL) 1 can of pasta-style or Italian seasoned diced tomatoes
½ cup (125 mL) shredded mozzarella cheese
2 Flatbreads, naan bread or baked pizza crusts(12 in/30 cm)
1 ¼ cup (300 mL) seasoned crumbled feta cheese (200 g package)
½ cup (125 mL) sliced pitted ripe olives

Pan-fry beef, lemon pepper, basil and garlic powder in non-stick skillet over medium-high heat for 8 to 10 minutes, breaking up with back of spoon, until browned and completely cooked. Drain. Stir in spinach, tomatoes and mozzarella cheese. Remove from heat.
Lay flatbreads on ungreased pizza pans. Spread beef mixture over flatbreads; sprinkle with feta cheese and olives.
Broil 4 to 6 inches (10 to 15 cm) from element for 5 minutes or until hot and starting to brown on edges. Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

Tagine-Style Beef and Rice

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Transport yourself to sunny Morocco tonight with the bright flavours and exotic scents of this dish. For a simple next-day salad, just add a splash of berry or balsamic vinaigrette salad dressing and a handful of diced fresh veggies to any leftovers. If you use long grain rice, cooking time can be reduced to 20 minutes. Each serving is an excellent source of iron and vitamin C.
40 Minutes

6 Servings

2 tsp (10 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin*
¾ tsp (4 mL) ground allspice
¾ tsp (4 mL) cinnamon
1 cup (250 mL) brown rice
2 cups (500 mL) sodium-reduced chicken broth
1 EACH sweet red and yellow pepper, diced
1 cup (250 mL) dried fruit (e.g. diced apricots, currants, cranberries)
3 tbsp (45 mL) minced fresh mint
2 tbsp (30 mL) lemon juice
½ cup (125 mL) raw sunflower seeds

Heat oil over medium heat in large heavy saucepan or Dutch oven. Add onion and garlic; cook until aromatic, about 1 minute. Add beef; cook, breaking up with wooden spoon, until browned, about 5 minutes. Drain, if desired.
Stir in allspice, cinnamon, rice and chicken broth; bring to boil. Cover and simmer until liquid is absorbed and rice is tender, about 40 minutes.
Remove from heat. Stir in sweet pepper, dried fruit, mint and lemon juice. Top each serving with sunflower seeds.

*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck or Lean/Extra Lean Ground Beef.
Excellent source of iron (27% DV) and zinc (54% DV), 11% DV sodium, 105% DV vitamin C.

Florentine Beef and Cheese Stuffed Shells

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The two-pan plan… Although this recipe may seem a bit fussy, it makes two pans, so you can bake one for the kids right away and refrigerate the other to bake for your Date Night Dinner while they watch their favourite Harry Potter movie. Serve theirs with a glass of milk and some veggies and dip and yours with a side-salad of baby greens dressed with balsamic vinaigrette (using their veggie and dip leftovers to add to your salad of course!) And don’t forget your glass of ‘red’ – you deserve it. Cheers! Makes 10 servings.

1 box (340 g) jumbo pasta shells (approx. 44 shells)
1lb (500 g) Lean or Extra Lean Ground Beef Sirloin – Why choose «Sirloin» lean ground beef?
1 medium onion, finely chopped
2 to 3 large cloves of garlic, minced
1 tsp (5 mL) dried Italian herb seasoning
1 pkg (454 g) light ricotta cheese
1 pkg (300 g) frozen chopped spinach, thawed, squeezed dry
1 1/2 cups (375 mL) part-skim shredded mozzarella cheese
1/2 tsp (2 mL) pepper
4 cups (1 L) fat and sodium-reduced pasta sauce
1/4 cup (50 mL) grated light Parmesan-style cheese

Cook pasta shells according to package directions. Drain and rinse; set aside. (Don’t worry if some shells tear – you won’t need them all).
Meanwhile, cook beef, onion, garlic and Italian seasoning in large, deep frying pan over medium heat for 10 minutes, or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat. Stir in ricotta, spinach, 1 cup (250 mL) of the mozzarella and pepper; combine well. Spoon 2 tbsp (30 mL) into each of about 32 shells.
Spread 1-1/3 cups (325 mL) pasta sauce into each of 13 x 9-inch (3L) baking dish and 9-inch (23 cm) glass pie plate. Place 20 filled shells in baking dish, and 10 to 12 in pie plate. Top shells in baking dish with remaining pasta sauce (none needed for pie plate). Sprinkle parmesan and remaining mozzarella over shells in both pans. (Can be covered and refrigerated or frozen). Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 5 minutes.

Heart-Healthy Makeover: We used lean ground beef and lighter cheeses along with fat and sodium-reduced pasta sauce for this revised version. This dish is a great way to sneak in some spinach for the spinach adverse.
Good source of iron (24% DV) and excellent source of zinc (44% DV).

Beef Noodle Bowl

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Noodle bowls are a traditional comfort food in Asian cuisines. Made with a ginger-infused broth and Beef Stir-fry Strips, this delicious meal-soup recipe is low in fat and high in flavour.
10 Minutes

4 Servings

¼ cup (50 mL) sodium-reduced soy sauce
1 tbsp (15 mL) Asian chili sauce
12 oz (375 g) Beef Stir-Fry Strips or 1/2-inch (1 cm) thick Beef Grilling Steak (Top Sirloin or Strip Loin), cut into thin slices
5 cup (1.25 L) sodium-reduced chicken stock
3 slices (1/4-inch /5 mm thick) ginger root
2 cloves garlic, sliced
2 cup (500 mL) sliced bok choy or spinach leaves
Half a 350 g pkg refrigerated fresh steamed chow mein noodles
¼ cup (50 mL) EACH slivered sweet red pepper or carrot and diced green beans
Chopped green onion and fresh cilantro
Sesame oil

Combine soy sauce and chili sauce in large sealable freezer bag. Add beef strips and set aside. Combine stock, ginger root and garlic in stock pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes.
Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.
Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup (250 mL) of the hot broth. Finish each with a few drops of sesame oil.

An excellent source of Iron (26% RDI) and Zinc (43% RDI).

Pint-Size Beef Sirloin and Pasta

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Now here’s a beef steak that’s served up for junior appetites. It’s a complete meal-in-one recipe with all four food groups represented. You can substitute 1 lb (500 g) lean or extra lean ground sirloin or ground beef for the diced steak if you like.
15 Minutes

6 Servings

1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
Salt and pepper
1 lb (500 g) Beef Top Sirloin Grilling Steak, diced
1 jar (700 mL) tomato basil pasta sauce
5 cups (1.25 L) penne pasta
⅓ cup (75 mL) grated Parmesan cheese

Heat oil in large skillet over medium-high heat; pan-fry onion, garlic and carrots and salt and pepper to taste, stirring until slightly softened, about 5 minutes. Add diced beef; stir-fry until slightly browned, about 4 minutes.
Add tomato sauce; simmer, stirring occasionally, until carrots are tender, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until pasta is tender but firm, about 10 minutes. Drain and divide among serving bowls. Top with sauce and Parmesan cheese.

Yields: 8 cups (2 L) cooked pasta, 6 cups (1.5 L) pasta meat sauce.
Excellent source of iron (32% DV) and zinc (57% DV), 25% DV sodium.

Grilled Beef Burritos with Monterey Jack

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Kids will love to make their own dinner, working their way through the «burrito assembly line! ”You’ll love the fact that each burrito has all 4 of Canada Food Guide food groups represented!
10 Minutes

12 Servings

1 ⅓ lb (0.6 kg) Canadian Lean Ground Beef Chuck (or Ground Sirloin or Lean Ground Beef)
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) chopped fresh parsley
1 egg
½ cup (125 mL) bread crumbs
3 oz (85 g) Canadian Monterey Jack, grated (or Cheddar, Mozzarella or Gouda)
Salt and pepper
12 whole wheat tortillas
Toppings:
4 oz (114 g) Canadian Monterey Jack, grated
¼ cup (50 mL) sour cream
1 tomato, diced
8 lettuce leaves

Combine ground beef, chili powder, cumin, parsley, egg, bread crumbs and Monterey Jack in a bowl. Season with salt and pepper to taste.
Divide mixture into 10 to 12 portions and form into sausage shapes.
Place on greased grill over medium-high heat; close lid and cook, turning frequently, until digital instant-read thermometer inserted lengthwise into each ground beef sausage reads 160°F (71°C), about 10 minutes.
Briefly warm tortillas on grill to soften. Top with beef, Monterey Jack, sour cream, diced tomato and lettuce. Roll and serve.

Find more cheese recipes and subscribe to a free cheese magazine at allyouneedischeese.ca
Good source of calcium,186 mg calcium (17% DV).

Beef Taco Construction

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Lean Ground Beef Sirloin simmers in mild Mexican flavours to make this easy family-pleasing recipe. Add some fun by letting the kids assemble their own – just serve the meal as components on a large tray or platter. It means less work for you and more fun for them!
10 Minutes

4 Servings

1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin*
2 tsp (10 mL) chili powder
1 can (19 oz/540 mL) seasoned stewed tomatoes
Salt and pepper
1 cup (250 mL) shredded lettuce
½ cup (125 mL) light sour cream
½ cup (125 mL) chunky salsa
8 taco shells

Pan-fry onion and garlic in oil, over medium heat until just softened, about 1 minute. Add beef and pan-fry, breaking up with back of spoon, until browned, about 5 minutes. Drain if needed.
Add chili powder and tomatoes; simmer to combine flavours, about 5 minutes. Season with salt and pepper to taste.
Serve meat mixture along with lettuce, cheese, sour cream, salsa and taco shells as toppings.

Yields: 4 cups (1 L) of cooked beef mixture of tacos, about ½ cup (125 mL) per taco, 2 tacos per person
*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef
Excellent source of iron (34% DV) and zinc (70% DV), 58% DV sodium.

Beef Top Sirloin Tostada

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With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.
15 Minutes

8 Servings

1 lb (500 g) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
8 7-inch (18 cm) whole wheat flour tortillas
Pinch salt and pepper
¼ cup (50 mL) vegetable oil
½ cup (125 mL) chopped red onion
2 cloves garlic, minced
2 cups (500 mL) quartered mushrooms
2 cups (500 mL) grape tomatoes, halved
2 cups (500 mL) fresh or thawed corn kernels
1 cup (250 mL) shredded lettuce
2 tbsp (30 mL) minced fresh coriander or parsley
Marinade/Dressing:
1 tbsp (15 mL) grated lime rind
¼ cup (50 mL) lime juice (about 2 limes)
2 tbsp (30 mL) minced fresh coriander or parsley
1 tbsp (15 mL) chili powder
4 large cloves garlic, minced

Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).
Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.
Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.
Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Cook’s Notes: To oven toast tortillas, spray both sides of tortillas with cooking spray; place in single layer on a baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until crisp and lightly browned.
Good source of iron (20% DV) and excellent source of zinc (42% DV), 17% DV sodium.

Grilled Beef Steak and Mango Salsa with Endive

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This recipe features a great combination of flavours — ginger flavoured beef steak with the fresh tart flavours of the mango salsa. APPETIZER BITES: Tuck strips of steak into individual endive leaves and top each with some Mango Salsa. Or serve on a buffet as a warm main course salad.
10 Minutes

30 Appetizer Servings

¼ cup (50 mL) soy sauce
2 tbsp (30 mL) wine vinegar
2 green onions, minced
1 tbsp (15 mL) granulated sugar
1 clove garlic, minced
1 tbsp (15 mL) minced fresh ginger root
2 (6 oz/175 g) Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick
Salt and pepper
2 large endive heads, separated into individual leaves
Mango Salsa (recipe follows)

Combine soy sauce, vinegar, onions, sugar, garlic, ginger root and sesame oil in small bowl. Place half of the marinade in large sealable freezer bag, reserving remainder for dressing. Add steaks to bag; seal and refrigerate for 30 minute or up to 2 hours, turning occasionally.
Lightly oil preheated grill or grilling pan. Remove meat from marinade and season with salt and pepper to taste; discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; let stand for 5 minutes.
Cut steak diagonally into 1/4-inch (5 mm) thick slices; toss with reserved dressing. To serve as layered salad, arrange over layer of individual endive leaves arranged on large platter; top with Mango Salsa. To serve as individual hors d’oeuvres, tuck strips of steak into individual endive leaves and top each with some Mango Salsa.

Mango Salsa: In small bowl, combine 1 mango, peeled and diced, 1 tomato, seeded and diced, 1/4 cup (50 mL) diced red onion, 3 tbsp (45 mL) chopped fresh coriander and 2 tbsp (30 mL) fresh lime juice. Season with salt and pepper to taste.
Source of zinc (7% DV), 4% DV sodium.

Dijon Beef and Greens

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Make salad recipes such as this one substantial by adding strips of grilled lean Canadian beef Sirloin.
10 Minutes

4 Servings

3 tbsp (45 mL) Dijon mustard
1 lb (500 g) Beef Top Sirloin or Strip Loin Grilling Steak
½ tsp (2 mL) cracked pepper
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) mayonnaise
½ tsp (2 mL) granulated sugar
½ tsp (2 mL) crushed garlic
1 package (300 g) mixed salad greens
prepared croutons

Reserve 2 tbsp (30 mL) of the mustard. Spread remainder on steak; sprinkle with pepper. Broil or grill steaks for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest 5 minutes, keeping warm.
Meanwhile, whisk together reserved mustard, vinegar, mayonnaise, sugar and garlic; reserve 2 tbsp (30 mL) for topping. Toss remainder with greens.
Divide greens among serving plates; top with croutons. Slice steaks into thin strips; place on greens. Drizzle with reserved dressing.

Beef with Baby Greens Salad and Horseradish Vinaigrette

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This is a great way to use leftover Oven Roast Beef or Grilling Steak — smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.

6 Servings

¼ cup (50 mL) white wine vinegar
1 tbsp (15 mL) prepared horseradish
⅓ cup (75 mL) canola or vegetable oil
½ tsp (2 mL) salt and freshly ground pepper
2 cups (500 mL) slivered cooked beef Oven Roast or Grilling Steak
½ cup (125 mL) crumbled feta cheese
½ small red onion, thinly sliced
½ cup (125 mL) toasted walnut halves, broken
4 cups (1000 mL) baby greens

In large bowl, whisk together vinegar, horseradish, canola oil, salt and pepper.
Add cooked beef, lettuce greens, cheese, onion and nuts. Toss together to coat with dressing. Serve.

To toast walnuts: Place nuts on large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.

Miso Beef and Romaine Lettuce

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A de-lightful dinner doesn’t have to be difficult! Rub a steak with miso in the morning and make the simple salad to pair with it that night.

1 lb (500 g) thick Beef Grilling Steak (e.g. Bottom Sirloin Flap, Strip Loin or Rib Eye), trimmed
2 tbsp (30 mL) miso paste
Dressing:
1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
1 tsp (5 mL) miso paste
1/2 tsp (2 mL) chili flakes
1/2 tsp (2 mL) granulated sugar
Salt and Pepper
Salad: Torn romaine leaves, thinly sliced seeded sweet red pepper, orange wedges, peanuts and cilantro leaves

1. Rub: steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.

2. Meanwhile, whisk together: fish sauce, lime juice, vegetable oil, 1 tsp (5 mL) miso paste, chili flakes and sugar. Season with salt and pepper to taste.

3. Toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salad.

Pantry Pointers
Miso Paste: The magic of miso is FLAVOUR! This condiment is a pantry staple in Japanese cuisine. Made from fermented soybeans, its rich sweet-salty nuttiness blends perfectly with beef’s big flavour. Find miso in the sushi section at the grocery store and keep refrigerated. Try it in marinades, dressings and mixed into bold beef burgers!
Fish Sauce: This is a savoury tangy seasoning that’s big in Thailand, often taking the place of salt. Made from anchovies, it is the secret weapon in killer stir-fries. Use just a splash to brighten dressings, sauces and marinades. Find it in the Asian section at your grocers. It will keep forever in the fridge.