Best Rainbow Beef Recipes

OVEN-ROASTED RAINBOW POTATOES WITH BEEF TENDERLOIN AND CHIMICHURRI DRESSING

Steps:

• Preheat the oven to 450 degrees F.
• For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
• For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
• For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
• For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
• To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.

BBQ RAINBOW BEEF SALAD

Steps:

• Remove the steak from the fridge 1 hr before you're ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
• Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
• Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.

RAINBOW BEEF

Steps:

• Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
• Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
• Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.