Preparation and cooking time: 30 mins
• 450g Scotch Beef PGI rump steak, trimmed of excess fat, thinly sliced
• 1 tbsp olive oil
• 20g unsalted butter
• 1 clove garlic crushed
• 200g button mushrooms, sliced
• 200 ml soured cream
• 1 tbsp Dijon mustard
• Salt and pepper
• A little beef stock made from good quality stock cube
• 1 tbsp parsley, roughly chopped
• Egg pasta or rice to serve
1 Cook the pasta or rice as per pack instructions.
2 Meanwhile fry the steak strips in a hot pan with the oil and butter for a minute or two to brown it. With a slotted spoon transfer the browned meat to a plate while you continue.
3 Tip the mushrooms and garlic into the hot pan and stir fry until they are brown and any mushroom juices are reabsorbed, 3 or 4 minutes.
4 Add the soured cream and mustard and about 100 ml beef stock and season to taste. Return the steak to the mushrooms and reheat, stirring. If the sauce is very thick add a little extra hot beef stock.
5 Sprinkle on the parsley and carefully fold it into the mixture.
Serving Suggestions - Serve over pasta or rice.
Preparation and cooking time: 30 -40 mins
Serves 2 - 3
• 300g sirloin Scotch Beef steak, trimmed of fat and sliced into thin strips
• 2 cloves garlic, finely chopped
• 2 tbsp groundnut oil
• 3 spring onions, diagonally sliced
• 1 red pepper cut into thin strips
• 80g tenderstem broccoli
• 1 large carrot cut into matchsticks
• 80g sugarsnap pea , sliced lengthwise
• 1 tbsp finely chopped ginger
• 1 tsp finely chopped red chilli
• 100g bean sprouts, rinsed and drained
• 100g chestnut or oyster mushrooms, sliced
• 3 tbsp light soy sauce and 3 tbsp water
• 1 extra tbsp groundnut oil
• 5 tbsp oyster sauce
• Plain boiled brown basmati rice to serve
1 Sprinkle the chopped garlic over the steak slices and set aside.
2 Heat the oil in a wok or non-stick pan and fry the onions, carrot, and broccoli for 2 minutes while stirring. Add the peppers and sugar snap peas and stir-fry for a minute before adding the chopped ginger and chilli, followed by the bean sprouts and mushrooms. Toss all together and then add the soy sauce and water. Shake the pan then put on a lid and steam the vegetables for 2 or 3 minutes until tender, but still with a little bite.
3 Heat another pan, add the oil and when “shimmery hot” toss in the garlic beef and stir-fry for a minute till brown, then add the oyster sauce and stir to coat the beef. Remove from the heat.
Serving suggestions - Serve a nice big pile of vegetables on each plate, topped with the succulent glazed beef slices, and some rice if you like.
Preparation and cooking time: 30 mins
• 300g cooked Scotch Beef, shredded
• 1 - 2 tbsp olive oil
• 1 onion, chopped
• 2 red chillies, chopped
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 400g can black beans, drained and rinsed
• 1 tbsp wine vinegar
• 2 tsp brown sugar
• 4 tbsp chopped coriander
• tortilla chips, soured cream, grated cheese, to serve
1 Heat the oil in a large pan and cook the onion and chilli for 5 minutes until softened. Add the paprika and cumin and cook for a minute more. Stir in the beef and tomatoes, cover and cook for 15 minutes. Check the seasoning.
2 Stir in the beans, vinegar, sugar and a splash of water and cook for a further 10 minutes. Divide between bowls and scatter over the coriander.
Serving suggestions - Serve with tortilla chips, soured cream and grated cheese.
Cooking and preparation time: 35 mins
• 500g lean Scotch Beef mince
• 2 teaspoon medium chilli powder
• 600g jar of tomato based pasta sauce
• 410g can of red kidney beans, rinsed, and drained
• 340g can corn kernels, drained
• 1 green pepper, seeded and diced
• 500g spaghetti
• Olive oil spray
1 Spray a large saucepan with oil and heat. Add beef and chilli powder and cook over medium heat for about 5 minutes, until browned, breaking up any lumps. Stir in stock and pasta sauce, and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally.
2 Add beans and vegetables and cook a further 5 minutes. While sauce is simmering, cook pasta in a large saucepan of boiling water. Drain and serve with the sauce. Garnish with shredded parsley and spring onions, if desired.
Tips - This sauce keeps in the fridge for up to two days – in fact the flavour improves if made ahead. It also freezes well for up to 2 months. Freeze in individual portions, labelled and dated.
Cooking and preparation time: 45 minutes
• Lean minced Scotch Beef
• Can of sweetcorn
• Tomato ketchup
• Penne pasta
• Tomato pasta sauce
• Low-fat Cheddar cheese
1 Preheat oven to 200°C/400°F/gas mark 6
2 In a large bowl, mix 450g (1lb) lean minced Scotch Beef with 50g (2oz) canned sweetcorn, drained, and 30ml (2tbsp) tomato ketchup. Shape into16 meatballs.
3 Place 225g (8oz) penne pasta in a large oven-proof dish and arrange the meatballs evenly over the top.
4 Cover with 500g (approx) jar tomato pasta sauce and 450ml (3/4pt) boiling water. Carefully mix so that the pasta is covered by the water and sauce.
5 Top with 50g (2oz) low-fat Cheddar cheese, grated and cook in a preheated oven for approximately 30 minutes.
Serving suggestions - Serve this delicious pasta bake with garlic bread and a large mixed salad.