Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

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Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only – because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. «I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment
90 Minutes

12 – 16 Servings

3 tbsp (45 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh rosemary ( or 1 tsp/5 mL crushed, dried rosemary)
¾ tsp (4 mL) EACH salt and pepper
4 lb (2 kg) Beef Strip Loin Premium Oven Roast, well trimmed
1 cup (250 mL) dried mushrooms (i.e. porcini, cèpes, cremini or oyster)
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 lb (500 g) mixed fresh wild mushrooms (eg. chanterelles, cremini, oyster), coarsely chopped
1 ½ cup (375 mL) beef stock or broth
2 tbsp (30 mL) all-purpose flour
¼ cup (50 mL) minced fresh parsley

Combine mustard, half of the rosemary and 1/4 tsp (1 mL) EACH of the salt and pepper; rub all over roast. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
Oven-sear, by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until meat thermometer reads 145°F (63°C) for medium-rare (about 1-1/2 to 2 hours) or 155°F (68°C) for medium (about 1-3/4 to 2-1/4 hours total time).
Meanwhile, soak dried mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. Drain, reserving soaking liquid and mushrooms. Chop dried mushrooms; set aside. Heat oil in large skillet over medium-high heat; cook onion for 3 minutes or until softened. Add fresh mushrooms and remaining salt and pepper; cook for 5 minutes or until golden brown and liquid evaporates. Set aside.
Remove finished roast from oven. Transfer to cutting board; cover with foil for at least 15 minutes. Meanwhile, drain fat from roasting pan. Add reserved mushroom soaking liquid, soaked dried mushrooms, remaining rosemary and beef stock; bring to boil, stirring and scraping up brown bits. In small bowl, gradually stir 1/3 cup (75 mL) cold water into flour making smooth mixture; whisk into pan and boil until thickened, about 4 minutes. Stir in cooked fresh mushroom mixture and parsley. Heat through. Carve roast into thin slices across the grain and serve with piping hot sauce.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Good source of iron (16% DV) and excellent source of zinc (49% DV), 12% DV sodium.

Beef Steak with Smoked Salmon Roulade

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Smoked salmon has long been a favourite in the Eastern provinces. Resourceful Easterners find unique ways to use this delicacy as here in this beef roulade.
30 Minutes

4 – 6 Servings

1 ½ lb (750 g) Inside Round Marinating Steak, cut into 3/4 inch (2 cm) thick
4 oz (125 g) light spreadable cream cheese
4 oz (125 g) thinly sliced smoked salmon
2 green onions, finely chopped
Pepper to taste

Pound meat with a tenderizing meat mallet to a thickness of 1/2 inch (1 cm).
Spread with cream cheese to within 1/4 inch (0.5 cm) of edge. Sprinkle with green onions and pepper. Cover completely with smoked salmon slices. Starting with long side, roll up like a jelly roll. Tie tightly in several places with butcher’s twine, or hold together with metal skewers.
Grill over medium-high heat for 30 to 35 minutes, turning approximately every 8 minutes to brown all sides. Cook until an digital instant read thermometer inserted into the centre of the roll reads at least 145°F(63°C).
Remove from grill and let stand tented with foil for 5 minutes. Place seam-side-down remove string and slice into slices.

14% DV iron and 67% DV zinc.

Thai Beef Wraps

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These wraps are bursting with fresh flavours and good-for-you lean beef and veggies. This recipe is the perfect sandwich option for the family reunion potluck or picnic in the park.

4 Servings

8 oz (250 g) shaved Cooked Roast Beef (or deli roast beef)
1 cup (250 mL) Thai-style sweet chili sauce
1 small carrot, finely shredded
2 sweet red peppers, finely diced
2 green onions, finely diced
¼ cup (50 mL) finely chopped fresh basil
2 tbsp (30 mL) finely chopped fresh cilantro
8 plain or flavoured 8-inch (20 cm) tortillas

Place cooked beef in sealable bag. Add ¼ cup (50 mL) of the chili sauce; marinate for 10 minutes.
Combine carrot, red peppers, onions, basil, cilantro and ¼ cup (50 mL) of the chili sauce in small bowl. Add drained beef mixture; mix well.
Divide beef mixture evenly among tortillas. For each wrap, fold in both ends and roll up. Cut each wrap in half (secure with toothpicks, if necessary). Serve immediately with remaining sauce for dipping.

Cook’s Notes: As an alternative, these wraps can be made into pinwheel appetizers – nice finger food for brunch or a bridal shower. To make into pinwheels, first spread tortillas with some cream cheese before topping with the vegetable-beef mixture; tightly wrap each with plastic wrap and refrigerate for 1 and up to 24 hours. Cut each wrap into 1-inch (2.5 cm) slices to make about 40 pinwheel appetizers.

Asian Beef Wraps

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Wraps are all the rage; they’re fast, easy to make and filling. This beef wrap recipe can be enjoyed hot or cold.
15 Minutes

4 Servings

¼ cup (50 mL) soy sauce
¼ cup (50 mL) rice vinegar
1 tbsp (15 mL) sesame oil
2 tbsp (30 mL) chopped fresh ginger root
2 tbsp (30 mL) chopped garlic
2 tbsp (30 mL) sugar
¾ lb (350 g) Beef Stir-fry Strips (or Inside Round or Sirloin Tip Marinating Steak, cut into thin strips across the grain)
2 cup (500 mL) cooked sticky rice (e.g. Thai fragrant)
1 tsp (5 mL) canola oil
4 8-inch (20-cm) flour tortillas
1 cup (250 mL) bagged cabbage and carrot coleslaw
2 tbsp (30 mL) chopped pickled ginger (optional)
2 tbsp (30 mL) sesame seeds, toasted
Salt and pepper to taste

Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and sugar in resealable freezer bag. Add beef to bag and refrigerate for 30 to 60 minutes. Remove beef from bag and reserve marinade.
Heat oil in non-stick skillet or wok, add beef and stir-fry for 1 to 2 minutes until browned outside, but still pink inside. Remove from skillet and set aside. Pour reserved marinade into skillet and bring to full boil for 1 to 2 minutes. Remove from heat and set aside.
To assemble each wrap, spread cooked rice over tortilla and top with some coleslaw, pickled ginger (if using) and cooked beef. Sprinkle with some sesame seeds and season with salt and pepper. Drizzle with some of the boiled marinade (or reserve it to use as a sauce on the side). Tightly roll up each wrap and cut in half on an angle.

Layered Beef Mediterranean Loaf

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This recipe for a Layered Beef Mediterranean sandwich is a nice addition to your next picnic.

8 Servings

2 cup (500 mL) thick and chunky salsa
1 tbsp (15 mL) dried sweet basil
¼ cup (50 mL) canned, sliced pimientos (drained)or grilled sliced onion
½ cup (125 mL) sliced, pitted ripe olives
1 loaf of focaccia
½ lb (250 mL) cooked roast beef or deli roast beef (2 cups/500 mL), very thinly sliced
1 cup (250 mL) finely shredded Mozzarella cheese

Combine salsa, basil, pimentos and olives in medium bowl; set aside.
Cut focaccia loaf in half across the middle. Leaving a 1-inch (2.5-cm) border, scoop out a 1/2-inch (1-cm) layer from the inside of each half. Spread salsa mixture evenly over both halves, including border. On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese. Pack filling down slightly. Carefully invert the top half onto the bottom half. Press down firmly on the loaf and wrap tightly in plastic wrap.
Refrigerate loaf for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened. Serve sliced in wedges with your favourite salad OR to serve warm: wrap in foil and place in preheated 300°F (150°C) oven for 15 to 30 minutes until cheese melts.

An excellent source of Iron (29% RDI) and a good source of Zinc (23% RDI).

Mediterranean Roasted Beef and Veggies

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This colourful nutrient-rich dinner recipe cooks all at once for minimal fuss. Serve with cooked couscous, quinoa grain, rice or pasta. Extras from tonight’s dinner can be used to jump-start tomorrow’s lunch or dinner. For next-day’s main course salad or sandwich, set aside 2 cups (500 mL) each of the roasted veggies and slivered thinly sliced roasted beef.
105 Minutes

6 Servings

2 tsp (10 mL) olive oil
3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
PINCH, EACH salt and pepper
1 tbsp (15 mL) basil pesto
Roasted Vegetables:
3 plum tomatoes, cored and quartered
8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices
1 small Spanish onion, cut into 12 wedges
1 EACH baby eggplant and sweet red and yellow pepper, seeded and cut into chunks
4 oz (125 g) mushrooms, quartered
6 cloves garlic, peeled
3 tbsp (45 mL) basil pesto
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) liquid honey

Roasted Vegetables: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable cooking spray; set aside.
Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with salt and pepper; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until thermometer reads 145°F(63°C) for medium-rare, about 1 hour and 30 minutes.
Remove roast to cutting board. Tent with foil and let stand for 10 to 15 minutes. Using rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Carve roast into thin slices across the grain.

Eat Twice Meal Options: Use extra portions from the Mediterranean Roasted Beef and Veggies to make either of these two meal options.
Beef with the Grain or Mediterranean Panini.
Excellent source of iron (30 % DV) and zinc (98% DV), and source of vitamin D (10% DV).

Thai Roast Beef Salad

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This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week; stir before dressing the salad. To keep the salad fresh for a packed lunch, pack meat, veggies and dressing separately and combine at your desk just before eating.

6 Servings

6 cups (1.5 L) sliced romaine lettuce leaves
12 oz (375 g) cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL)
½ cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL) English cucumber, halved lengthwise and thinly sliced
2 cups (500 mL) thinly sliced red cabbage
1 sweet red pepper, seeded and thinly sliced
4 green onions, thinly sliced on diagonal
⅓ cup (75 mL) unsalted cashews
Dressing:
1 tsp (5 mL) grated lime zest
⅓ cup (75 mL) fresh lime juice
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) sodium reduced soy sauce
1 tbsp (15 mL) each fresh minced ginger and garlic
1 tsp (5 mL) granulated sugar
¼ tsp (1 mL) red pepper flakes

Dressing: In large bowl, whisk together lime zest and juice, vegetable oil, soy sauce, ginger, garlic, sugar and red pepper flakes. Season to taste. (Make-ahead: Cover and refrigerate for up to 1 week).
Add lettuce, beef, cucumber, red cabbage, red pepper and green onions to the bowl; toss gently to coat with dressing. Top with cashews just before serving.

Good source of iron (21% DV) and excellent source of zinc (50% DV). Excellent source vitamin C (117% DV, 70 mg) and folate.

Southwestern Beef Steak and Kidney Beans

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This Southwestern Beef Steak & Kidney Beans recipe is much like having a stir-fry without the complicated cooking urgency that a stir-fry demands. For dinner in 20 minutes, start by making rice. As it cooks, you can get everything else made and ready to serve.
20 Minutes

4 Servings

1 tsp (5 mL) Cajun spice
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) salt
¼ tsp (1 mL) hot pepper flakes
1 lb (0.45 kg) Beef Minute Steak (or thin cut Grilling Steak)
2 tbsp (30 mL) olive oil
½ cup (125 mL) chopped red onion
1 sweet red pepper, diced
½ cup (125 mL) salsa
½ cup (125 mL) frozen corn
⅓ cup (75 mL) tomato ketchup
19 oz (540 mL) can kidney beans, drained and rinsed
Lime Wedges

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.
Heat half of the oil in non-stick skillet over medium-high heat, cook steak about 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.
Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture, cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime.

Cook’s Notes: If you don’t have Cajun spice, use 1/4 tsp (1 mL) paprika, dried oregano, garlic powder and thyme.
Excellent source of iron (34% DV), and zinc (62% DV), 41% DV sodium.

Fantastic Beef Fajitas

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For serving ease of this recipe, set out a variety of toppings and wraps and let each person build their own beef fajitas.
2 Minutes

4 Servings

1 lime (grated peel and juice)
2 tbsp (30 mL) orange juice
2 tsp (10 mL) minced garlic (2 cloves) or 1 tsp (5 mL) garlic powder
2 tbsp (30 mL) mild or medium chutney
½ tsp (2 mL) cumin
1 lb (500 g) Beef Stir-fry Strips or Marinating Steak (i.e. Inside Round or Sirloin Tip), cut in strips
8 flour tortillas (6-inch/15 cm diameter) or flavoured wraps
½ cup (125 mL) shredded Cheddar cheese (optional)
½ cup (125 mL) guacamole or sour cream (optional)
Grilled sweet red pepper and red onion strips (optional)

Combine lime peel and juice, orange juice, garlic, chutney and cumin in shallow dish. Add beef strips; cover and marinate for 10 to 15 minutes.
Wrap tortillas in foil; heat in non-stick frying pan over medium heat for 5 minutes, turning once. Remove from pan and turn heat to high.
Drain beef strips; stir-fry for 2 to 3 minutes. Top warmed tortillas with beef strips, cheese, guacamole and grilled vegetables (if using); fold up to eat.

An excellent source of Iron (38% RDI) and Zinc (54% RDI).

Mediterranean Panini

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This meal-worthy sandwich is strong on nutrients thanks to lean Canadian beef. Substitute hummus or tzatziki sauce for the mayonnaise if you like.

4 Servings

4 soft panini buns
3 tbsp (45 mL) light mayonnaise
1 tbsp (15 mL) prepared pesto sauce
2 cups (500 mL) roasted vegetables such as mushrooms, zucchini, eggplant, onions, sweet red and yellow peppers and/or plum tomatoes
2 cups (500 mL) slivered thinly sliced cooked roast beef

Slice buns in half; set aside.
Mix mayonnaise with pesto sauce; spread on inside of each bun.
Top each with 1/2 cup (125 mL) roasted vegetables and 2 oz (60 g) sliced roast beef.

Excellent source of iron (33% DV) and zinc (63% DV).

Texas-Style Beef Brisket Sandwiches

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This down-home favourite recipe for Texas-Style Beef Brisket Sandwiches uses hickory-flavoured barbecue sauce to add a rich, smoky flavour.
600 Minutes

8 Servings

½ cup (125 mL) ketchup
¼ cup (50 mL) liquid honey
¼ cup (50 mL) red wine vinegar
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) hot pepper sauce
2 tbsp (30 mL) hickory-flavoured barbecue sauce
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) soy sauce
2 cloves garlic, minced
1 onion, finely chopped
3 lb (1.5 kg) Beef Brisket Boneless Pot Roast, well trimmed
8 Kaiser buns, split

Combine ketchup, 1/4 cup (50 mL) water, honey, vinegar, sugar, hot pepper sauce, barbecue sauce, Worcestershire sauce, mustard, soy sauce, garlic and onion in large slow cooker; mix well. Place beef brisket in slow cooker, turning to coat in sauce. (If meat is too large for slow cooker, cut crosswise into 2 or 3 chunks.)
Cook covered, on LOW for 8 to 10 hours or until meat is very tender.
Remove meat from slow cooker and let stand for 10 minutes before carving. Using sharp knife, thinly slice meat across the grain. Place meat on one Kaiser half; add 1 tbsp (15 mL) sauce and cover with other Kaiser half. Serve with additional sauce for dipping.

Adapted From: Canada’s Best Slow Cooker Recipes by Donna-Marie Pye (2000)
Tip: You can substitute 1 tsp (5 mL) red pepper flakes for the hot pepper sauce.
An excellent source of Iron (41% RDI) and Zinc (89% RDI).

Super Roast Beef Sandwich

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Here’s a great way to get an extra meal from leftover roast beef. For a do-it-yourself sandwich buffet, set out a platter of thinly sliced roast beef with condiments such as pepper jelly and Dijon, some crumbled or thinly sliced cheese and baby arugula. Even broken pecans or walnuts are a nice touch as a topping. Make sandwiches with Kaiser buns for a he-man style sandwich.

¾ lb (0.34 kg) thinly sliced cooked Oven Roast Beef
4 soft crusted Kaiser rolls, split
½ cup (125 mL) crumbled feta or blue cheese (or 4 slices Havarti cheese)
½ small red onion, sliced
Broken walnut or pecan halves
¼ cup (50 mL) mayonnaise
2 tbsp (30 mL) Dijon mustard
Salt and freshly ground pepper

Divide beef, cheese, onion and broken nuts among each of the 4 rolls; set aside.
Combine mayonnaise and mustard; spread mixture on the 4 bun tops.
Season with salt and pepper to taste.

Barcelona Roast Beef

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Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.
75 Minutes

10 – 12 Sandwich Servings

1 medium orange
¼ cup (50 mL) minced onion
¼ cup (50 mL) cider vinegar
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) crushed dried rosemary
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) ground cumin
2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
⅓ cup (75 mL) mayonnaise

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.
Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. TO COOK WITH ROTISSERIE: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. TO COOK WITHOUT ROTISSERIE: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare, about 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.
Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches (see below) or serve simply as sliced beef with some of the sandwich topping.

Barcelona Beef Sandwiches: Cut Italian rolls in half. Top base of each roll with 3 oz (90 g) thinly sliced cooked Barcelona Beef. Top each with some of the sandwich topping, baby spinach leaves, crumbled Gorgonzola cheese and thin slices of pear or peeled oranges. Serve sandwiches with any extra sandwich topping as a dipping sauce.

Grilled Beef Club with Southwestern Mayo

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This updated club sandwich is dressed up with a lively spice rub and matching Special Sauce. The toasted bun can be topped off with a prepared pesto sauce and some crumbled feta if desired. For a recipe short-cut, substitute some of your favourite smokey barbecue sauce instead of making the spice rub.
15 Minutes

4 Servings

1 lb (500 g) Beef Grilling Steak (Top Sirloin, Rib Eye, Strip Loin or Tenderloin), 1 inch (2.5 cm) thick
1 tsp (10 mL) Southwestern Spice Rub (recipe follows)
1 tbsp (15 mL) vegetable oil
½ lb (250 g) sliced mushrooms (about 3 cups/750 mL)
1 medium onion, thinly sliced
3 cloves garlic, minced or thinly sliced
Salt and pepper to taste
4 large foccacia, onion or panini buns, split and grilled
4 Leaf lettuce, tomato slices, Monterey Jack or provolone cheese slices
SOUTHWESTERN SPECIAL SAUCE:
⅔ cup (175 mL) mayonnaise
½ tsp (2 mL) chili powder
½ tsp (2 mL) ground cumin
2 tsp (4 mL) ketchup or barbecue sauce

Southwestern Special Sauce: In small bowl, combine mayonnaise, chili powder, cumin and ketchup; set aside.
Coat outside of steak with Spice Rub; grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove form gill; cover and let stand 10 minutes.
Meanwhile heat oil in large skillet over medium heat; cook onions, mushrooms and garlic 3 minutes or until softened. Season with salt and pepper to taste; keep warm.
To serve, spread cut side of buns with Special Sauce. Cut steak across the grain into thin slices. Layer bottom of buns with lettuce, tomato, cheese, steak slices and warm mushroom mixture. Top with remaining bun halves and cut in half to serve.
Southwestern Spice Rub: Combine 1 tbsp (15 mL) chili powder, 1tsp (5 mL) EACH ground cumin, coriander and granulated sugar, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) coarse black pepper and 1/8 tsp (0.5 mL) cayenne pepper. Store in sealed container.

Island Inspired Beef Stew

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This beef stew recipe features undertones of cinnamon and ginger with a hint of heat.
90 Minutes

8 Servings

2 tbsp (30 mL) olive or vegetable oil
2 lb (1 kg) Stewing Beef Cubes
¼ cup (50 mL) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 tsp (5 mL) finely grated ginger root
1 cup (250 mL) beef broth
1 can (28 oz/796 mL) diced plum tomatoes
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) paprika
1 tsp (5 mL) dried sage, crushed
1 bay leaf
1 cinnamon stick
½ tsp (2 mL) chili pepper flakes
½ tsp (2 mL) EACH salt and pepper
½ cup (125 mL) raisins
½ cup (125 mL) green olives
1 Coarsely chopped sweet green pepper

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic, onion and ginger root to pot, cooking 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, paprika, sage, bay leaf, cinnamon stick, pepper flakes, salt and pepper. Bring to a simmer.
Simmer, covered, on stove-top or in 325°F (160°C) oven for 1 hour until fork tender; remove cinnamon stick. Add raisins, olives and green pepper; cook 30 to 40 minutes longer until vegetables are tender.

An excellent source of Iron (30% RDI) and Zinc (74% RDI).

Spice-Rubbed Beef and Mediterranean Pasta Salad

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For a more straightforward presentation, use the steak whole, grilling for 12-14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 5 minutes, carve into thin slices and toss with salad ingredients; serve on salad plates.
10 Minutes

8 – 10 Servings

2 tbsp (30 mL) hot pepper sauce
2 tbsp (30 mL) minced fresh thyme
1 clove garlic, minced
1 tbsp (15 mL) chili powder
2 lb (1 kg) Beef Strip Loin or Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
Salad:
3 cups (750 mL) large pasta shapes such as Scoobi Doo, penne or rigatoni (preferably whole wheat)
3 plum tomatoes, quartered
1 EACH sweet red and yellow pepper, seeded and cut into chunks
1 clove garlic, minced
¼ cup (50 mL) extra-virgin olive oil
1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
¼ tsp (1 mL) EACH salt and pepper
2 green onions, thinly sliced
½ cup (125 mL) crumbled feta cheese
Lemon wedges

Combine hot sauce, half the thyme the garlic and chili powder in medium bowl to make smooth paste. Add beef cubes and stir to coat. Thread cubes onto 10 soaked wooden skewers; cover and refrigerate for 15 to 20 minutes.
Salad: Meanwhile, cook pasta according to package directions; drain and transfer to large bowl. Meanwhile, toss together tomatoes, red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil on parchment paper-lined rimmed baking sheet; season with salt and pepper. Broil or grill in grilling basket, turning occasionally, until tender-crisp, about 15 minutes. Set aside.
Grill beef skewers, over medium-high heat for about 5 minutes per side.
Add blanched snow peas and green and yellow beans to pasta. Add green onions, feta cheese, and remaining thyme and oil; toss together. Season to taste with a squeeze of lemon juice. Serve with beef skewers or remove beef from skewers and toss with pasta salad.

Excellent source of iron (25% DV), vitamin C (88% DV) and zinc (61% DV), 12% D).

Asian Beef Hot Pot

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For a fun party, or family dinner, try this lighter recipe of beef fondue.
15 Minutes

4 Servings

5 cup (1.25 L) beef broth
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) minced ginger root
2 cloves garlic, minced
3 tbsp (45 mL) chopped fresh coriander or cilantro
3 green onions, sliced
1 lb (500 g) Grilling Steak (Top Sirloin, Rib Eye, Rib, Tenderloin or Striploin) cut into 3/4 inch cubes
4 cup (1 L) broccoli or cauliflower florets, mushrooms, red pepper chunks or zucchini cubes
DIPPING SAUCES: peanut, honey garlic, teriyaki or soy (optional)
SOUP:
2 cup (500 mL) coarsely shredded spinach
1 oz (30 g) thin rice vermicelli or fine noodles, broken (about 1 cup/250 mL)

Combine broth, soy sauce, ginger root, garlic, coriander and onions in fondue pot or saucepan; bring to a boil and heat 5 minutes.
Arrange beef cubes and vegetable pieces on separate platters; set on table near fondue pot allowing everyone to cook their own in the boiling broth with fondue forks, dipping in sauces if desired.
To make soup: top up broth left in fondue pot with water or additional broth to make 4 cups (1 L); add spinach and noodles. Season with additional green onions and coriander, if desired. Boil 5 minutes or until noodles are tender.
Serve in individual soup bowls.

Oven-Browned Korean Beef Short Ribs

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Serve beef with jasmine or Thai rice in this recipe – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.
150 Minutes

4 – 6 Servings

3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
Salt and freshly ground pepper
2 tbsp (30 mL) sesame oil
1 whole head of garlic, separated into cloves and peeled
½ cup (125 mL) Korean or Japanese soy sauce
¼ cup (50 mL) packed brown sugar
3 tbsp (45 mL) chopped ginger root
½ cup (125 mL) coarsely chopped green onions
2 tbsp (30 mL) rice vinegar or cider vinegar
2 cup (500 mL) water

Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.
Add garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1-1/2 to 2 hours, until the short ribs are quite tender.

Beefy Bundles

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This Korean Style Beef recipe is inspired by bulgogi, a Korean grilled beef dish.
6 Minutes

6 Servings

¼ cup (50 mL) soy sauce
¼ cup (50 mL) orange juice
2 tsp (10 mL) sesame oil
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger root
2 green onions, thinly sliced
1 tbsp (15 mL) sesame seeds, toasted
2 tbsp (30 mL) cornstarch
1 lb (500 g) Beef Sirloin Tip Marinating Steak, 1-inch (2.5 cm) thick, cut into thin strips
1 tbsp (15 mL) vegetable oil (approx)
32 leaf or Boston lettuce leaves

Combine soy sauce, juice, sesame oil, garlic, ginger root, onions and sesame seeds. Set aside 1/4 cup (50 mL) to use for dipping. Stir cornstarch into remaining mixture; pour into bowl. Add beef strips; marinate for 10 minutes.
Heat vegetable oil in large non-stick skillet over high heat. Drain beef, discarding marinade. Stir-fry beef, in 2 batches, until browned, about 3 minutes, adding more oil, if necessary.
Serve on platter with lettuce leaves. To eat, tuck 2 beef strips into a lettuce leaf and roll up. Serve with reserved dipping sauce.

Makes 6 main course/32 hors d’oeuvres servings.
Good source of iron (21% DV) and excellent source of zinc (49% DV), 15% DV sodium.

Hearty Beef and Maple Stew

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With a hint of maple this delicious heart-warming beef stew recipe is sure to become a family favourite. Served with crusty bread, it’s a complete meal in a bowl.
180 Minutes

6 Servings

¼ cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) EACH garlic powder and pepper
2 lb (1 kg) Stewing Beef Cubes
3 tbsp (45 mL) vegetable oil
1 can (19 oz/540 mL) stewed tomatoes
2 medium onions, sliced
½ cup (125 mL) dry red wine or cooking wine
¼ cup (50 mL) maple syrup
3 cup (750 mL) potato chunks
2 cup (500 mL) carrot chunks
1 cup (250 mL) celery slices

Combine flour and seasonings in plastic bag. Add beef and shake to coat.
Heat oil in Dutch oven; brown meat. Add tomatoes, onions, 1 cup (250 mL) water, wine and maple syrup. Bring mixture to a boil. Cover stew and simmer over low heat or bake in 325°F (160°C) oven for 1-1/2 to 2 hours or until meat is tender.
Add potatoes, carrots and celery; continue cooking 45 to 60 minutes until vegetables are tender. If desired, thicken stew with 2 tbsp (30 mL) flour blended into 1/4 cup (50 mL) cold water.