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).

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).

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.

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.