Spicy Beef and Gouda Antipasto

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Serve this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
20 Minutes

4 cups (1 L) servings

2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
1 small onion, chopped
2 cups (500 mL) diced Gouda cheese, about 8 oz (250 g)
1 jalapeño pepper, minced
1 tbsp (15 mL) sambal oelek or Asian chili sauce
Sweet red and/or yellow pepper (optional)
Marinade:
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) cider vinegar
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1 lb (500 g) Beef Grilling Steak, such as Top Sirloin, cut into dice
Salt and pepper

Mix together oil, vinegar, chili powder and cumin in medium bowl. Add beef, tossing to coat. Cover and marinade for 15 to 20 minutes. Discard marinade. Season beef with salt and pepper to taste.
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Transfer to bowl using slotted spoon; toss with Gouda cheese, jalapeño and sambal oelek. Garnish servings of antipasto with diced or thinly sliced red and yellow pepper if desired.
Spring Roll Appetizers: Use two 8-inch (20 cm) spring roll wrappers for each spring roll – 20 total. Double wrapping makes them much easier to handle.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.

Make-ahead: Cover with damp towel and refrigerate for up to 8 hours. Brush each with vegetable oil; bake in 425°F (220°C) oven, turning once, until slightly golden, about 25 minutes. Cut each in half and serve with caramelized onion or plum sauce. Makes 10 spring rolls.
Source of zinc (6% DV), 2% DV sodium.

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.

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.

Beef Empanadas De Picadillo

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Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
10 Minutes

8 Main course servings

2 garlic cloves, minced
1 onion, minced
½ sweet red or green pepper, finely diced
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
½ cup (125 mL) raisins
Salt and pepper
4 frozen pie shells, thawed
1 egg, lightly beaten

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Asian Beef Pot Stickers

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These awesome appetizers start off with a delicious meat base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
60 Minutes

120 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
120 wonton wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together: hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with beef and cook, over medium heat, stirring until combined and slightly thickened. Remove from heat.
Place several wraps on work surface; brush edges with water. Place heaping 1 tsp (5 mL) reserved cooked beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper and cover tightly with plastic wrap. Cook right away, refrigerate or freeze.
To cook (from fresh or frozen), heat lightly oiled large nonstick skillet, over medium-high heat. In batches, lightly brown pot stickers on both sides. Add 1/4 cup (50 mL) water; cover tightly and steam for 4 minutes. Transfer to baking sheet; keep warm in low oven.

Cook’s Notes 1: You can prepare the cooked beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large non-stick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of iron (28% DV) and zinc (79% DV).

Baked Beef Spring Rolls

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
30 Minutes

24 Servings

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
24 egg roll wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.
Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.
To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of Iron (28% DV)and Zinc (79% DV).

Asian Beef Tortilla Bites

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
10 Minutes

40 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) freshly ground pepper
6 leaf lettuce leaves
12 flour tortillas, warmed

Cook beef in non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Keep warm.
Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about 1/4 cup (50 mL) beef filling on each and roll up into cone shape. Secure sides with toothpick.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can use half the cooked beef mixture as a quick supper stir fry: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups (750 mL) trimmed cut green beans and 1 red pepper cut into strips; stir-fry briefly. Add 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring for 3 minutes or until hot. Serve over noodles sprinkled with chopped peanuts (if desired). Makes 6 main and 12 starter courses.
An excellent source of Iron (28% DV) and Zinc (79% DV).

Tangy Thai Beef Pinwheels

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This recipe for Tangy Thai Beef Pinwheel appetizers are pretty finger food at a brunch or party.

40 Servings

½ lb (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 bell peppers, finely diced
2 green onions, finely diced
¼ cup (50 mL) fresh basil, finely chopped
2 tsp (30 mL) fresh cilantro, finely chopped
Cream cheese, softened
8 plain or flavoured 8 inch (20 cm) tortillas

Place cooked beef in sealable bag. Add 1/4 cup (50 mL) of the chili sauce; marinate for 10 minutes. Drain beef, discarding sauce.
Combine carrot, red peppers, onions, basil, cilantro and 1/4 cup (50 mL) of the chili sauce in small bowl. Add drained beef mixture; mix well.
Spread each tortilla with some cream cheese. Divide beef mixture evenly among tortillas. Roll up and tightly wrap each with plastic wrap; refrigerate for 1 and up to 24 hours. Cut off and discard ends from each wrap. Cut each wrap into 1 inch (2.5 cm) slices to make about 40 pinwheel appetizers. Serve with remaining sauce for dipping.

Rosemary Beef Skewers with Winter Salad

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APPETIZER BITES: Make many small skewers of meat and serve with the salad in a cocktail glass or on a bread and butter plate for tapas-style dining. The salad includes vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.
8 Minutes

8 Main Course Servings

⅓ cup (75 mL) pomegranate juice
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) maple syrup
3 tbsp (45 mL) red wine vinegar
½ tsp (2 mL) Dijon mustard
½ tsp (2 mL) grated orange zest
¾ tsp (4 mL) minced fresh rosemary leaves
1 lb (500 g) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into thin strips
4 oranges, peel cut off
1 cup (250 mL) halved, red seedless grapes
1 can, (14 oz/398 mL), beets, drained, rinsed and quartered
8 cups (2 L) mixed salad greens, such as baby spinach, radicchio, Belgium endive and frisée lettuce
½ cup (125 mL) chopped toasted salted or tamari almonds
Salt and pepper (optional)

Whisk pomegranate juice, oil, maple syrup, vinegar, mustard and orange zest in large bowl. Remove 1/4 cup (50 mL) of dressing to shallow container; stir in rosemary and add beef strips, tossing to coat. Let stand at room temperature for 15 minutes or refrigerate for up to 4 hours.
Meanwhile working over large bowl with dressing, cut oranges into segments, letting any juice release into dressing. Add segments, grapes and beets to dressing; toss to coat.
Thread beef strips onto 16 skewers. Broil or grill until just pink in the centre, about 4 minutes per side. Gently toss greens with dressing mixture and almonds. Season with salt and pepper, if desired.

Good source of iron (22% DV) and excellent source of zinc (37% DV) and vitamin C (78% DV), 9% DV sodium.

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.

Grilled Beef Roulades

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Serve as appetizers or with a couscous or pasta side salad for a light balanced meal. Roulades can be made ahead, grilling just before serving. Trim up a Strip Loin Roast to substitute for the Tenderloin if you like.
3 Minutes

6 Servings

1 lb (0.45 kg) Beef Tenderloin Premium Oven Roast, centre cut OR Strip Loin Premium Oven Roast, trimmed
⅓ cup (75 mL) Filippo Berio® Olive Oil
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) French’s® Dijon Mustard
2 green onions, finely chopped
3 cloves garlic, minced
½ tsp (2 mL) EACH salt and pepper
24 asparagus spears
1 sweet red pepper, sliced into 12 strips

Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk olive oil with vinegar, mustard, green onions, garlic, salt and pepper. Slice roast across the grain into 1/3-inch (8 mm) thick slices. Toss with olive oil mixture in shallow baking dish. Let stand for 15 minutes.
Trim asparagus to same length as pepper strips. In large pot of boiling salted water, blanch asparagus for 2 minutes; drain and cool slightly. Wrap each beef slice around asparagus spears and one red pepper strip, overlapping the meat slightly. Secure the rolls with toothpicks.
Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness.

Makes 12 bundles or 6 servings.
A good source of iron (20% DV) and excellent source of zinc (41% DV), (18% DV) sodium.