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CURRIED BEEF STRIPS – PHASE 2

INGREDIENTS 100 grams of beef cut into strips (good cut such as scotch fillet recommended for tenderness) 2 cloves chopped garlic 1/2 teaspoon grated fresh ginger 1 tablespoon curry powder 1/2 teaspoon cumin 1/2 teaspoon coriander powder 1 tablespoon tamari 2-3 tablespoons beef stock DIRECTIONS In non stick pan fry up the ginger and garlic till fragrant being careful not to burn. Add beef strips and brown. Add curry, coriander and cumin. Stir to combine and coat beef. Add tamari and beef stock and cook further 2-3 mins. Careful not to overcook. Ideally this is a fast fry so that meat stays tender and juicy. Serve with lettuce leave wraps or salad. Makes 2 serving By Helen Wu

ROGAN JOSH-ISH BEEF CURRY – PHASE 2

INGREDIENTS 800g blade steak (cheap cuts are best for slow cooking) 2 white onions 2 cups of beef stock 1/4 cup lime juice DIRECTIONS Brown meat and onion for a few minutes in a frying pan Transfer to a slow cooker with HALF of the above curry paste with stock and lime juice Cook for 7-8 hours on low Serve on baby spinach with fresh coriander Serves 8 By Kylie-ann Tighe

SLOW COOKED PULLED BEEF SALAD – PHASE 2

INGREDIENTS 1kg roasting beef - cut in half and trim visible fat 1/2 onion 1/4 cup lime juice 1/4 cup tomato paste 4 tsp garlic 1 1/2 Tblsp apple cider vinegar 2 tsp cumin 1 tsp salt 1 tsp oregano 1 tsp allspice THESE ARE THE INGREDIENTS FOR THE SALAD Baby spinach Cherry tomatoes Spanish onion Salt Black pepper Oregano DIRECTIONS In a food processor or blender mix the following to be poured over the beef 1/2 onion 1/4 cup lime juice 1/4 cup tomato paste 4 tsp garlic 1 1/2 Tblsp apple cider vinegar 2 tsp cumin 1 tsp salt 1 tsp oregano 1 tsp allspice Pour mix over the roast, in the slow cooker. Pour 1 cup beef stock over the top. Cook on low for 8 hours. When...

BEEF AND CUCUMBER SALAD – PHASE 2

INGREDIENTS 100g beef strips Quarter inch ginger 1 inch lemon grass Pinch of coriander leaf 1 bird's eye chilli 4 table spoon lemon juice 3 table spoon tamari soya sauce Half red onion 4 small or 2 medium Lebanese cucumber Salt to taste DIRECTIONS Marinade beef strip with tamari soy sauce and 2 table spoon lemon juice for half an hour. Make a paste of ginger, coriander leaf, lemon grass and bird's eye chilli in pastel and mortal. Mix the rest of the lemon juice. (A little salt can be added) Cut cucumber and red onion into long thin slices. Stir fry the beef in a non stick pan without using any water (5 to...

MINI ZESTY CORIANDER BEEF BURGERS – PHASE 2

INGREDIENTS 100g lean mince 3 cloves garlic chopped 1 tsp cumin 1 tsp coriander powder 1/2 onion chopped 1 tblspn tomato paste 1 juice of a lime Grated zest of one lime 1 tsp tamari soy DIRECTIONS Mix all ingredients and let marinate for half an hour Make round patties and in nonstick fry pan and fry until cooked turning once. Makes 1 serving By Helen Wu

SPAGHETTI BOLOGNESE WITH CUCUMBER NOODLES – PHASE 2

INGREDIENTS 1 onion 1 clove garlic, minced. 500g beef mince A double serving of the "Weigh Less with Jess tomato sauce" (found on the Meatloaf recipe) https://www.lesswithjess.com.au/meatloaf-phase-2/ 1 tin diced tomatoes. Salt Pepper Cinnamon 1 cucumber (per serving) DIRECTIONS Sauté the onion and garlic in a little water until onions are soft. Add mince and sauté until mince is browned. Add the WLWJ tomato sauce, salt, pepper and cinnamon to taste. Pour in a tin of tomatoes. Simmer. (The longer the better!) Before serving, make cucumber noodles. A "spiralizer" has been used for this recipe but I believe it'll work if you julienne the cucumber really thinly too. Boil water and drop cucumber noodles in for...

BEEF OR CHICKEN FAJITAS – PHASE 2

INGREDIENTS 1 teaspoon salt ¼ teaspoon chilli (optional) 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 cup water 300grams flat iron steak or top round steak or chicken breast. 1 cup of celery sliced thinly 1 medium onion, thinly sliced fresh lime juice DIRECTIONS In a plastic bag, combine the chilli powder with the salt, cumin, onion powder, garlic powder, water. Add the steak, seal bag and knead gently to coat. Refrigerate for 15 minutes. Heat a large non-stick frying pan. Empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally, add vegies and cook until the vegetables are crisp-tender and the...

SPICE ENCRUSTED EYE FILLET – PHASE 2

INGREDIENTS 100g eye fillet (chicken breast or veal steak) Prepared spices (see Tip) DIRECTIONS Place ingredients in a plastic bag, toss till whole fillet is coated. Refrigerate for at least 1 hour. Heat non stick fry pan Add seasoned steak, cook on one side till blood rises to the surface. Turn over, cook until steak is done to your liking. (only turn steak once to ensure it remains tender) Makes 1 serving TIP Prepared spices from the spice aisle of any supermarket: Moroccan, Thai, Smokey BBQ, Italian, Portuguese, Bush Spices, Aussie BBQ…Just to name a few…experiment. By Jess Arroyo

BAKED ITALIAN MEATBALLS – PHASE 2

INGREDIENTS 100 grams lean ground beef ¼ teaspoon basil 1/8 teaspoon oregano 1/8 teaspoon garlic powder 1/8 teaspoon oregano 1 tablespoon minced onion 1 clove garlic crushed and minced 1 serving Melba toast crumbs 1 can tinned tomatoes DIRECTIONS Combine meat, crumbs and spices and mix thoroughly. Form into balls. Place into baking dish and cover. Place into the oven and bake. Bake for 20-30 minutes at 350 degrees. After meatballs are baked, place them into a pan, cover meatballs with a tin of organic canned tomatoes. Simmer until you like the taste of the sauce and add herbs and spices. Serve hot over phase 2 vegetables. Garnish with fresh basil. Makes 1 serving (1 protein, 1...

MEATLOAF – PHASE 2

INGREDIENTS 100 grams - Ground Steak 1/2 teaspoon - Milk 1 Grissini Breadstick/Melba Toast (Ground up) 2 Cloves Minced Garlic 1/2 teaspoon - Minced Onion 1/2 teaspoon - Spicy Mustard 1/8 teaspoon - Sage 1 Pinch - Sea Salt and Pepper Weigh Less with Jess Tomato Sauce (see below) DIRECTIONS Preheat oven to 180 degrees. In small bowl, combine all ingredients and form into a small meatloaf. Place into a small glass dish and cover. Bake for 25 to 30 minutes. Remove from oven and spread a little Weigh Less with Jess Tomato Sauce on top. Bake for an additional 5 to 10 minutes. Serve and enjoy. Weigh Less with Jess Tomato Sauce 80 grams - Tomato...