Victor Liong’s stir-fried beef hor fun
Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.
Sichuan-style beef
An express version of the spiced beef braise from China's Sichuan region.
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Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.
What are beef cheeks?
A master butcher explains everything you need to know about one of the most interesting beef cuts, beef cheeks.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.
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Grilled steak with gochujang butter
Gochujang plus butter. Why didn't we think of this before?
Flank steak with mustard sauce, herbs and capers
This steak dinner is yours in just 20 minutes.
Sarah Cicolini’s beef and ricotta cannelloni
This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.
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Carne cruda
This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.
Beef agnolotti with hazelnut and sage butter
Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.