- Beef + Egg Fried Rice
- Thai Basil Beef
- Spaghetti Bolognese
Mostly made by Fabian, except for the beef | Extra Spice by Lin | Reading time: 10 minutes.
I absolutely love beef in all cuts (except the urban slang forms.) NutrifyPrep’s 80/20 Minced Beef uses New Zealand’s grass-fed beef which is lightly seasoned with garlic, Himalayan pink salt, and black peppers which tastes amazing on its own without any extra sauce claories. However, if you love beef as much as I do, you can pair this with any other carb daily.
1. Beef + Egg Fried Rice
Fried Rice is such a simple Asian dish, yet quite hard to master correctly. Minced Beef really takes it up a notch in terms of textures and flavours! If you want the perfect fried rice dish that is simple to make for your family (or impress your significant other), look no further.
What you will need per serving:
- 100g of NutrifyPrep’s 80/20 Minced Beef – thawed, not frozen
- Cooked rice (preferably leftovers)
- 1 or 2 large eggs, beaten
- your choice of vegetables – I like caramelised yellow onions or pieces of celery for extra crunch
- chopped garlic is optional
- a tablespoon of cooking oil to brown the garlic, onions, and egg
- chopped chives for garnishing
- a bit of sesame oil
- a dash of premium soy sauce
Fire up your wok and let it heat up for 2 or 3 minutes. You have a wok right? Nice, now add your tablespoon of oil and wait for it to bubble a bit. This means it’s hot enough to add your onions, if you really dig extra chopped garlic, go ahead and add till the vampires come home.
(For those of you who want to skip the oil, you can if you use a non-stick induction pan to cook the onions and egg first. The 80/20 beef contains a just right amount of fats that you can use to stir-fry everything all at once, I reckon. But haiyaa, why you no use a wok?!)
The swish and cackle of the vegetables in oil one of the most satisfying sounds you can hear in a kitchen. After the garlic and onions are browned, toss in the 80/20 and stir-fry with an even hand, ensuring the beef does not form any lumps, and breaks down into nice even bits mixed with the sliced onions and garlic. Once the beef is cooked and the onions and garlic are slightly browned and caramelised, put everything onto a plate and set it aside.
Omgosh, I forgot to ask! Did you put away your laundry or close the kitchen door? Nothing’s worse than your washed clothes absorbing the fumes of your cooking even if you love the aroma of a good meal.
Anyway, now that you’re back from scent-guarding your precious items in your studio apartment, get your heat back on and pour your beaten eggs into the wok. Add your salt and pepper now, and stir to break up the eggs gently while they cook. I said gently, what are you in a hurry for? They should be a nice bright yellow, and ooh, I love the smell of freshly fried scrambled eggs.
Ok, ok, I know you’re a very busy person; we’re finishing up. Clear a hole in the middle of the wok and add your leftover rice from yesterday’s dinner. Happy right? No food wastage, very good. Break up the lumps, and you can start adding in your minced beef mixture from earlier as well. Continue mixing everything evenly, before finally adding in the soy sauce and sesame oil. Some of you are going to add your extra sambal belachan I know. Garnish with the green chives.
Now look at that, this is the fried rice that will make Uncle Roger go, “FUIYOH!”.
You don’t know who he is? Well…
P.S You can add other ingredients that you desire, such as peas and carrots, other spices/sauces and certainly other proteins like seafood to take this up a notch! Just please, please… don’t wet your rice.
2. Thai Basil Beef
Since we cannot travel during this pandemic, we shall do so in spirit. With this dish, we are going to the exotic land of Thailand! This is one of my favourite Thai dishes, and being able to use NutrifyPrep’s Minced Beef: Win-win. It takes me less than 10 minutes, and depending on your family’s spice tolerance, you can adjust the spices accordingly.
What you’ll need per serving, and I’ll try to be a bit more precise here:
- 100g Nutrify Prep’s 80/20 Minced Beef
- 1 scallion
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 tsp soy sauce
- 1 tsp garlic chilli paste or more, or not
- fresh Thai Basil leaves
- sliced green spring onions
- 1 tsp vegetable oil
Start by adding your vegetable oil into your wok again (because everything tastes better with wok hei), and then adding 80/20 minced beef. Brown it quickly and break it up into small chunks.
Now, add in your garlic, ginger, green spring onions. Continuously stir-fry for about 3 or 4 minutes. At this time, your kids or partner should be busybodies, busting into the kitchen asking what you’re cooking, crowding around the countertop, because it smells heavenly; the fusion of garlic and onions, with the hint kick from ginger. WOW. Now recall if any of them has been misbehaving today, and you know how much garlic chilli paste to add later. Hint, chilli padi is the best. *evil glint*
After you are done plotting your villainous revenge (or not), add your soy sauce, fresh thai basil and the aforementioned amount of chilli paste into your wok. Mix everything till it becomes a whole dish for about another 30 seconds and it’s ready to be enjoyed. This is why cooking is so satisfying right?
3. Spaghetti Bolognese
Fancy some classic Italian Spaghetti Bolognese? This recipe is simple to make, and absolutely mouth-watering. The best part is, most of the ingredients are probably readily available at home, and the whole family will enjoy this dish.
What you’ll need per serving:
- 100g 80/20 Minced Beef
- 1 tbsp Olive Oil
- onion, finely diced
- tomato puree
- chopped garlic (if you like more garlic)
- a pinch salt and pepper
- spaghetti or other pasta
- Parmesan cheese / Pecorino Romano (optional but I LOVE CHEESE)
Start by boiling a pot of water. Once it’s bubbling, add your spaghetti into the pot along with your salt. The salt helps to flavour the noodles once it’s cooked and makes it al dente, bueno. While that’s doing its thing for the next 5 minutes, it’s time to concoct your sauce.
Prepare your wok or pan, with the olive oil prepared. Start sauteeing your onions for about 2 or 3 minutes till caramelised. The smell is always intoxicating, but don’t get distracted by that, you want caramelised, not burnt.
Now add your chopped garlic and continue for about one more minute till it becomes a golden brown mix. Is it burnt yet? No? Great. Mix in your 80/20 minced beef and bring it altogether. You cannot ask for anything better than beef with onions and garlic (as you can see I like this combi a lot). It is a match, (or trio) made in heaven.
For the final act, add your tomato puree, salt & pepper into the mix, and simmer it for 2 or 3 minutes. You know you got it right when it looks like a scene out of a vampire movie. Don’t fret, it tastes absolutely amazing for what it looks like, you’ll see.
Your spaghetti should be done by now. An easy trick to check if it has become al dente yet; use a fork to fish out a strand from the pot and pinch it. If it’s cooked with a nice chewy feel to it, you got it. Now strain your golden strands and mix it with your bolognese sauce. Yes, you can savour it all now. Don’t forget your grated cheese, lots and lots of it!
ps. If you find the sauce too acidic, you can add heavy cream or milk to it which adds a nice creamy touch to it. I like both versions! Herbs such as oregano and parsley can also be added if you have those, classic Italiano. Mi gusto!
Do let us know what other ways you pair your 80/20 Minced Beef with!
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