ChefsBuzz - Healthy Recipes & World Cuisines

Ready in 21/4 hours

Ingredients
25g dried porcini mushrooms
2 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 large onion, finely chopped
200g pancetta, finely chopped
3 garlic cloves, crushed
1 sprig fresh rosemary, leaves picked and finely chopped
1kg beef chuck steak, finely chopped
4 tbsp tomato purée
Good pinch of dried chilli flakes
150ml red wine
400g can chopped tomatoes
300ml fresh beef stock, hot

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Ready in 15 minutes

Ingredients

1 tablespoon vegetable oil
180g stir-fry beef slices
290g stir-fry vegetables
300ml sweet and sour sauce
300g pack straight-to-wok medium noodles

1. Heat 1 tablespoon vegetable oil in a wok or large frying pan over a high heat. When hot, add 180g stir-fry beef slices and stir-fry for 2-3 minutes, until browned. Remove the beef and set aside.

2. Add 290g stir-fry vegetables and stir-fry for 2-3 minutes, then stir in 300ml sweet and sour sauce. Add a 300g pack straight-to-wok medium noodles and the seared beef and toss for a few minutes to heat through. Season to taste with salt and freshly ground black pepper.

3. Divide between bowls and serve with soy sauce to drizzle over, if you like.

Ready in 20 minutes

Ingredients

650g sirloin steak
Cornflour
Vegetable oil
1 garlic clove, crushed
Juice of 1 large orange
2 tbsp dark soy sauce
Bunch of spring onions, finely sliced

1. Trim the steak and cut into strips. Working in batches, toss the beef in a little cornflour, shaking off any excess. Heat a little vegetable oil in a non-stick pan and stir-fry for 2 minutes, until golden. Set aside on a plate.

2. Add the garlic, orange juice and soy sauce to the pan, and bring to the boil.

3. Return the beef to the pan plus any meat juices, add the spring onions and heat through. Serve with egg noodles.