Beef Recipe

Hot & Sour Noodle Soup

Learn how Hayden Quinn and Caitlyn Paterson make a flavoursome hot and sour Beef noodle soup. A healthy and easy meal to make!

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Prep: 10 mins
Cook: 30 mins
Serve: 4


600 g rump steak, fat trimmed
1 tbsp sunflower oil
300 g button mushrooms, halved
2 cloves garlic, crushed
3cm ginger, finely grated
500 ml salt-reduced beef stock
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
4 long red chillies, sliced lengthways (optional)
300 g carrots, cut into long thin strips
300 g snow peas, thinly sliced
2 tbsp lime juice
200 g vermicelli noodles, soaked in boiling water until soft
Coriander leaves, to serve


1. Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.

2. Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked

3. Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.

4. Finish off with snow peas, lime juice and coriander.

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Teriyaki Steak with Buttered Greens

Watch Hayden Quinn and Adam Liaw cook a delicious Teriyaki Steak with buttered asian greens.

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Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves 4


2 tbsp vegetable oil
3 cloves garlic, sliced
2 x 300g good quality rump steaks (or tri-tip)
steamed rice, to serve

Light teriyaki glaze

3 tbsp soy sauce
2 tbsp sake (or 2 tbsp vodka)
2 tbsp mirin (or 1 extra tbsp caster sugar and 2 tbsp water)
1 tbsp caster sugar

Buttered Asian greens

1 small bunch each spinach, pak choy and gai lan, trimmed
1 tbsp salt
20g butter


1. To make the teriyaki glaze mix together the soy, sake, mirin and sugar and stir to dissolve the sugar. If the sugar will not dissolve, heat the glaze in the microwave for 10-20 seconds, or in a small saucepan on the stove, and stir again.

2. Heat a heavy frypan over medium heat and add the oil. Fry the garlic until lightly browned, then remove and drain on absorbent paper. Increase the pan heat to medium-high and add the steaks, browning well on all sides.

3. Add the glaze to the pan around the steaks and repeatedly flip the steaks through the glaze, cook the steaks to your liking and checking doneness by pressing the steak with your fingers. As the glaze begins to thicken it will stick to the steaks. Remove the steaks to a warm plate in a draught-free spot, pour over any sticky glaze left in the pan, and rest for 5 minutes.

4. Slice the steaks, arrange the slices on a plate and scatter over the garlic.

5. For the buttered greens, but the gai lan into 8cm lengths and quarter the pak choy. Bring a large pot of water to the boil and add butter. Then add the thicker stems of the gai lan to the water first, then the thinner stems, bok choy, and finally the spinach. Add the salt and mix well. Remove the vegetables and strain.

6. Serve the steak with the buttered vegetables and steamed rice.


Suggested other greens – Broccoli, Broccolini, Bok Choy

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Beef and Pumpkin Salad

Watch Hayden Quinn and Kate Waterhouse make a tasty warm beef pasta and roasted pumpkin salad

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Prep time: 15 mins
Cook time: 30 mins
Serves: 4


600 g beef rump steak, trimmed
800 g pumpkin, peeled, seeded, cut into 1.5cm cubes
250 g farfalle pasta
200 g green beans, trimmed, cut into 3cm lengths
1½ tbsp olive oil
200 g baby spinach leaves
125 g fresh ricotta
2 tbsp toasted pine nuts, to garnish


1. Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.

2. Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well.

3. Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.

4. Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts.


Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food.

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