When it comes to cooking dinner on a weeknight, the last thing you want is a recipe that takes hours to prepare. That’s where quick beef recipes come in handy. Whether you’re cooking for your family or meal prepping for the week, Provenir’s sizzle steaks are a versatile and tasty ingredient that can be used in a variety of recipes. Here are three quick dishes you can create with our quick sizzle steaks.
Sweet and spicy Asian beef stir-fry
This stir-fry recipe is perfect for those who love a bit of heat in their food. The sizzle steaks are coated in a sweet and spicy sauce that will leave your taste buds tingling. This recipe serves four people.
Sweet and spicy Asian beef stir-fry
- Preparation: 5 min
- Cooking: 15 min
- Ready in: 20 min
- 500 g sizzle steaks (cut into strips)
- 2 tablespoon Soy sauce
- 2 tablespoon Honey
- 2 tablespoon sriracha sauce
- 2 cloves Garlic cloves
- 1 tablespoon Ginger (grated)
- 1 tablespoon cornstarch
- 1 tablespoon Vegetable oil
- 1 Red capsicum (sliced)
- 1 Yellow capsicum (sliced)
- 1 Onion (sliced)
- 1 cup Snow peas
- 1 cup cooked rice
- In a small bowl, whisk together soy sauce, honey, sriracha sauce, garlic, ginger, and cornstarch.
- Add the sizzle steak strips to the sauce and toss to coat.
- Heat vegetable oil in a large skillet over high heat.
- Add the capsicums and onion and cook for 2-3 minutes, until slightly softened.
- Add the sizzle steak strips and cook for 2-3 minutes, until browned and cooked through.
- Add the snow peas and cook for an additional minute.
- Serve the stir-fry over cooked rice.
- Prepare all the ingredients before cooking: Stir-frying happens quickly, so it’s essential to have all the ingredients chopped and ready to go before starting. This includes slicing the meat, chopping the vegetables, and mixing the sauce.
- Use high heat: Stir-frying is all about cooking quickly over high heat. Make sure your wok or frying pan is hot before adding the oil and ingredients. This will help to create the deliciously crispy texture and flavour that stir-fry is known for.
- Add vegetables in order of cooking time: Some vegetables, like onions and bell peppers, cook faster than others, like broccoli and carrots. To ensure all the vegetables are cooked to the desired level of tenderness, add them to the pan in order of cooking time, starting with the vegetables that take the longest to cook.
- Don’t overcook the vegetables: Overcooked vegetables can become mushy and lose their vibrant colour and flavour. Be mindful of cooking times and aim to keep the vegetables crisp-tender.
- Serve immediately: Stir-fries are best served immediately after cooking. Waiting too long can cause the vegetables to become soggy and the meat to dry out.
Mexican burrito bowl
This recipe is perfect for those who love Mexican food. It’s a healthier take on the classic burrito bowl and can be easily customised to your liking. This recipe serves four people.
Mexican Burrito Bowl
Scott Reardon’s favourite beef dish.
- Preparation: 15 min
- Cooking: 10 min
- Ready in: 25 min
- 500 80 Lean beef rump steak (fat trimmed, cut into strips)
- 2 tbsp Taco seasoning (salt-reduced)
- Olive oil spray
- 80 g Baby spinach leaves
- 200 g Baby tomatoes (halved)
- 2 large Carrots (peeled, shredded)
- 1 Avocado (quartered)
- 400 g can Black beans (rinsed and drained)
- 80 gm Cheddar Cheese (grated)
- Coriander leaves, light sour cream, hot chilli sauce, lime wedges (to serve)
- Place beef strips and taco seasoning in a large snap lock bag. Seal bag and rub to coat. Spray a large non-stick frying pan with olive oil and heat over medium-high heat.
- Cook beef strips, in batches, for 1-2 minutes each side or until browned and cooked through. Set aside on a plate.
- Divide spinach, tomatoes, carrots, avocado and beans between 4 bowls.
- Top with beef, sprinkle with cheese and coriander. Serve with sour cream, hot chilli sauce and lime wedges.
- Beef mince or any other beef steak cut into strips would work well in this recipe.
- Leftover cooked beef strips can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
- Try swapping carrots for chargrilled corn, mash the avocado with a little diced red onion and chopped coriander for a guacamole, swap the sour cream for yoghurt.
Craving something more traditional? Try these alternatives:
- As a burrito: Instead of serving the ingredients in a bowl, wrap them in a tortilla to create a classic burrito. To do this, warm the tortilla in a dry pan, then fill it with the spinach, tomatoes, carrots, black beans, sizzle steak strips, and cheese. Roll up the burrito and serve with the avocado, coriander, sour cream, chilli sauce, and lime wedges on the side.
- As a quesadilla: Quesadillas are a delicious and easy way to use up leftovers. To make a quesadilla with this recipe, place a tortilla in a dry pan over medium heat. Sprinkle half the tortilla with cheese, then top with the sizzle steak strips and vegetables. Sprinkle more cheese on top, then fold the other half of the tortilla over the filling. Cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is crispy. Serve with avocado, coriander, sour cream, chilli sauce, and lime wedges on the side.
Beef schnitzel sandwich
If you’re looking for a hearty and filling sandwich, this beef schnitzel sandwich is perfect for you. This sandwich recipe is easy to make in minutes using our quick sizzle steaks. Packed with flavour, it’s sure to be a hit with your family and friends.
- 4 sizzle steaks
- 1 cup plain flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper
- 4 crusty bread rolls, sliced
- 4 slices of cheese
- 4 tbsp mayonnaise
- 1/4 cup pickles, sliced
- 1/4 cup red onion, sliced
- 1/4 cup lettuce leaves
- Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Place the flour, lightly beaten eggs, and breadcrumbs into separate bowls.
- Mix the paprika, garlic powder, salt, and pepper with the breadcrumbs.
- Tenderise the sizzle steaks by pounding them with a meat mallet or rolling pin.
- Coat the sizzle steaks in the flour, shaking off any excess. Then, dip them in the egg and coat them in the seasoned breadcrumbs.
- Heat a large frying pan over medium heat and add enough oil to cover the base. Fry the schnitzels for 2-3 minutes on each side or until golden brown and cooked through. Place on the baking tray.
- Top each schnitzel with a slice of cheese and bake in the oven for 3-5 minutes or until the cheese is melted and bubbly.
- While the schnitzels are in the oven, slice the bread rolls in half and spread mayonnaise on each half. Place pickles, red onion, and lettuce leaves on the bottom half of each roll.
- Once the schnitzels are done, place them on top of the salad ingredients on the bread rolls.
- Serve hot, and enjoy!
Schnitzels are super versatile – try serving your sizzle steaks with the following:
- With mashed potatoes and steamed vegetables: This is a classic side dish that goes perfectly with schnitzel. To make mashed potatoes, boil potatoes until tender, then mash them with butter and milk. For the steamed vegetables, you can use your favourite veggies, such as broccoli, carrots, or green beans.
- As a salad: If you want a lighter option, you can serve the schnitzel on a bed of greens with some fresh vegetables. You can use lettuce, cucumber, tomatoes, and any other vegetables you like. Drizzle with a vinaigrette or dressing of your choice.
- In a wrap: To make a schnitzel wrap, warm a tortilla in a dry pan, then add some mayonnaise, sliced schnitzel, lettuce, and tomato. Roll up the tortilla and enjoy!
- With pasta: Schnitzel also goes well with pasta. You can serve it on top of your favourite pasta dish or make a simple tomato sauce by cooking canned tomatoes with garlic and olive oil and serve it with some cooked spaghetti or fettuccine.
Top tips for cooking perfect sizzle steaks
- Quality counts: Grass-fed beef is generally considered higher quality than conventionally raised beef, as it tends to be leaner, contain more nutrients, and have a richer flavour.
- Let the steak come to room temperature: Take the steak out of the fridge at least 30 minutes before cooking to let it come to room temperature. This will ensure that it cooks evenly.
- Preheat your cooking surface: They don’t call them minute steaks for nothing! Sizzle steaks cook quickly, so you want to make sure your pan or grill is hot before you start cooking. Preheat your cooking surface to medium-high or high heat.
- Season the steak: Season the steak with salt and pepper or your favourite steak seasoning. Don’t be afraid to use a lot of seasoning, as some of it will fall off during cooking.
- Cook the steak quickly: Sizzle steaks should be cooked quickly over high heat. Cook for 2-3 minutes per side for medium-rare or until the internal temperature reaches 135°F (57°C).
- Let the steak rest: Let the steak rest for a few minutes before slicing to allow the juices to redistribute. This will make the steak more tender and juicier.
- Slice against the grain: When slicing the steak, cut it against the grain. This will help break up the muscle fibres and make the steak more tender.
- Serve immediately: Sizzle steaks are best served immediately after cooking. After you’ve made a quick beef recipe, enjoy it right away. Alternatively, keep things simple and serve with your favourite sides, such as roasted vegetables, mashed potatoes, or a salad.
Remember, minute steaks are meant to be a quick and easy meal, so don’t overthink it. With these tips, you’ll have a delicious and satisfying steak in no time. Happy eating!