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Beef

Beef might be an excellent choice for a roast, but there's so much more to this versatile meat. Check out our best-ever beef recipes, including stews, curries and pies
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Showing: 9 recipes
Marmite beef stir-fry
Marmite beef stir-fry

Marmite, while delicious spread on buttery toast, works extremely well as a flavour booster in this easy stir-fry. It adds a salty savouriness, similar to soy sauce

Recipe by Spencer Lengsfield

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Serves: 4
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Slow cooker beef and barley one-pot with zesty gremolata
Slow cooker beef and barley one-pot with zesty gremolata
Deliciously nutty barley contains soluble fibre, while garlic is good for cholesterol and blood pressure. Carrots add flavour and vitamins without spoiling the colour of the beautifully creamy barley

Recipe by Anna Glover

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Serves: 4
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Mauritian roti beef with star anise
Mauritian roti beef with star anise
'This is a classic Mauritian gajak (snack) eaten with a fresh crusty baguette. It’s essentially a stir-fry and is a Sino (Chinese) Mauritian-inspired dish – you’ll always see a version of this for special occasions, and it is perfect for Eid al-Fitr,' says chef Shelina Permalloo

Recipe by Shelina Permalloo

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Serves: 6 as a snack, 4 as a main
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Keema and dill pulao
Keema and dill pulao
‘This fragrant rice dish can be made with any kind of mince – even turkey or soya,' says Darjeeling Express founder Asma Khan. 'Dill adds a distinctive fresh flavour'
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Serves: 4 as a side
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Coffee and rum-marinated steaks
Coffee and rum-marinated steaks
This steak packs a flavour punch - fire up the BBQ and serve with roasted tomatoes and griddled courgettes

Recipe by Elinor Hill

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Serves: 4
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Thai-style onion burger
Thai-style onion burger

Recipe by James Ramsden

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Serves: 4
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Moroccan minced beef-stuffed tomatoes
Moroccan minced beef-stuffed tomatoes

Recipe by Sainsbury's magazine

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Serves: 4
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Bulgogi (thinly sliced beef)
Bulgogi (thinly sliced beef)

Recipe by Sainsbury's magazine

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Serves: 4
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Massaman beef patties with noodles, lime and peanuts
Massaman beef patties with noodles, lime and peanuts

Recipe by Sarah Randell

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Serves: 4
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