3 Healthy Beef Recipes For All You Meat Lovers Out There

Serves 4

2 fl oz. (60ml) tamari
1 tsp. ginger, minced
½ tsp. garlic, minced
1 tbsp. hoisin sauce
juice of ½ lime
salt & black pepper
1.5 lbs. (700g) skirt steak

1. Heat the broiler (grill) to a high temperature and place the rack no more than 4 inches from the heat source.
2. Place the tamari, ginger, garlic, hoisin sauce and lime juice in a large bowl, stir to combine and season with salt and black pepper.
3. Add the skirt steak to the sauce and turn a few times until covered.
4. Leave the steak sitting in the sauce until the grill is hot and ready to cook.
5. Turn the steak one more time, then place the steak on the hot rack, spooning any remaining sauce over the top.
For rare meat, broil for about 3 minutes each side for steaks less than an inch thick. Cooking times are approximate and vary depending on the size and thickness of the steak, and how well you
want the steak cooked.
This recipe can also be adapted to cook over a charcoal or gas barbecue, or a wood fire.

Serves 4

1 lb. (450g) skirt steak, thinly
sliced into ¼” (0.5cm) strips
salt & pepper
3 tbsp. corn starch
1 tsp. + 1 tbsp. olive oil, divided
1 lb. (450g) green beans,
trimmed
3 cloves garlic, minced
3” (7.5cm) piece of root ginger,
peeled & grated
4 tbsp. tamari
1 tbsp. rice wine vinegar
3 tbsp. coconut sugar
2 green onions, chopped
1 tbsp. sesame seeds

1. Place the steak strips into a large mixing bowl and pat dry with paper towels. Season with salt and pepper, and toss with corn starch until well coated, and set aside.
2. Add 1 teaspoon of olive oil to a large skillet over a medium-high heat, add the green beans and sauté for 1 minute. Add 2 tablespoons of water and cover with a lid to steam for a further minute. Transfer the green beans to a plate and discard any excess water.
3. Return the skillet to a high heat and add the remaining tablespoon of olive oil. Add the steak strips and stir-fry for 2-3 minutes until the
beef is almost cooked through. Reduce to a medium heat and add the garlic, ginger, tamari, rice wine vinegar, and coconut sugar; stirring quickly to coat the beef. Add the green beans back into the
pan and top with green onions and sesame seeds. Serve immediately.

Serves 4

•3 tsp. Mexican seasoning

•2 tbsp. olive oil

•14 oz. (400g) lean beef steak

•2 red pointed peppers, cut into rings

•2 cups (400g) can black beans, rinsed and drained

•12 taco shells

•1 avocado

•1 ½ cup (100g) iceberg lettuce, chopped

•scant ½ cup (115g) Greek yoghurt, 0% fat

•1 lime

1. Preheat the oven to 360F (180C).

2. Mix 2 tsp. of the spices with 1 tbsp. of oil and rub the steaks with it. 

3. Heat a dry frying pan and fry the steaks for about 4 minutes (or adjust time to cook to your liking), turning halfway. Place the steaks on a plate, cover with foil and leave to rest for 10 minutes.
 
4. In the meantime, heat the remaining oil in a frying pan and cook the peppers with the rest of the spices for 5 minutes on medium heat. Add the beans and heat for another 1 minute. Season with salt and pepper to taste.
 
5. Heat the taco shells in the oven according to the instructions on the package. 
 
6. Meanwhile cut the avocado in half, remove the stone and scoop out the flesh with a spoon, then cut it into strips. 
 
7. Cut the cooked steaks into thin strips. Fill the tacos with the lettuce, steak strips, peppers, avocado and top with Greek yoghurt and a squeeze of lime.