Beef Noodle Salad

This is another of our mid-week lunches that I made up out of what was in the fridge and pantry. Carlos made me beef empanada last Saturday and had some beef left over which I put in a marinade of ginger, garlic, oyster sauce, fish sauce and ginger wine. Into the fridge it went on Saturday night. On Sunday night, after getting home from Father's day celebrations I fried off the beef and quickled some veg (quick pickled) - this was the most delicious thing! It's my first attempt at cold noodle salads and I can confidently say I will be making a lot more over the coming summer.

Recipe

Makes 4 serves

Cooking time 30 mins

Keeps in fridge 3 days 

Ingredients

100 grams rump beef, marinaded at least 4 hours

2 large cloves garlic, grated finely

1 large piece of ginger, grated finely

1 tablespoon of oyster sauce

2 teaspoons of fish sauce

1 teaspoon of green ginger wine

4 cm wedge of red cabbage, chopped into thin pieces

2 carrot, grated 

3 ribs of celery, grated

1/4 red capsicum, grated

1/2 red onion

1 teaspoon of caster sugar

1 tablespoon of apple cider vinegar

1/4 cup cashew nuts

rice vermicelli noodles, soaked in boiling water for 10 mins

Method

Place the rice vermicelli noodles in a heat proof bowl and cover with boiling water. Set aside for 10 mins. In a small frying pan cook off the beef using a high heat until cooked to your preference. Set aside and let cool.

In a large food processor using a grating plate, process the cabbage, carrot, onion, celery and capsicum. When everything is chopped sprinkle with sugar and vinegar and mix well. Leave for a few mins and the squeeze the excess liquid out of the vegetables. Discard liquid.

Strain the noodles really well and place into a large bowl. Add the squeezed vegetables and mix through. Take the cooked beef and slice thinly, adding it to the salad. Add the cashews and toss well.

Serve.

Slow Cooker Paprika Beef Stew

This dish was inspired by the collection of vegetables available in the fridge. I had some cauliflower, some red cabbage, brussels sprouts, a carrot, a brown onion and some red capsicums. I thought I could make a hungarian-style beef stew with paprika and decided the slow-cooker was going to do the majority of the work for me. I have a 3.5L slow-cooker and this recipe filled it to the brim.

Carrots, cabbage, cauli, and sprouts

Onion, garlic, and capsicum

Recipe

Makes: 6 - 8 serves
Cooking Time: 6 - 7 hours on high

Ingredients

1 kg beef, cubed
1 carrot, chopped
1 onion, chopped
1 small red capsicum, chopped
1/4 small purple cabbage, sliced
1/4 small cauliflower, chopped into large chunks
10 brussels sprouts, halved
3 cloves garlic, left whole
1 680g jar of Passata sauce
1/2 cup apple cider vinegar
1 teaspoon dried oregano
2 teaspoons of hot paprika
1 tablespoon olive oil
freshly cracked black pepper
1 tablespoon white wine
water

For dusting meat:
1/2 cup flour
1 tablespoon hot paprika
1 teaspoon white pepper
1 teaspoon salt

Pimenton Picante = Hot style Paprika

Method

Place flour on a plate and add to it paprika, white pepper and salt. Mix it through thoroughly. Coat the beef pieces with the spiced flour.

Heat 1 tablespoon of olive oil in a fry pan over a medium-high heat. When hot sear the dusted beef cubes in batches, making sure all sides are seared. Remove beef from pan and place into the slow cooker base.

Fry the onion in the same fry pan for 2 mins, then add the capsicum and fry for a further 2-4 mins until cooked. Place in the slow cooker with the beef, along side the jar of passata sauce and a half a jar of water using the empty passata jar to measure. Sprinkle in the oregano, 2 tablespoons of paprika and the apple cider vinegar at this stage.

Add the carrot and cauliflower to the pot and stir through. Crack some black pepper over the top and drizzle the white wine across the surface. Place slow-cooker pot inside slow cooker and turn on, cooking on high for 4 hours. After 4 hours place the red cabbage in the pot, cook for another 2 hours. At the 6 hour mark take the halved brussels sprouts and steam them in the microwave for 2 mins, until soft. Add to the slow cooker and cook for another half an hour. I cooked the brussel sprouts seperatly and then added them because I wanted them to retain their colour and flavour, not to take on the redness and flavour of the stew.

Serve stew in a bowl with some crusty sourdough on the side.

Flour, paprika, white pepper, salt

All mixed together

Ready to be slow cooked

Final result - such pretty colours!

Notes:
This turned out better than I had hoped. The picante quality of the paprika made my mouth tingle for at least 40 mins after eating. There was lots for dinner and to freeze. I think a good idea for the frozen portions would be to serve over mashed sweet potato, or with a small amount of pasta, or with some cooked white beans.