Taco rice,or takoraisu,is an Okinawan fusion dish dating back to the mid-1980s.
Like any flavoured butter,keep this in the freezer so you can bring it out whenever you need it.
This play on the Italian classic,vitello tonnato,uses sirloin steaks instead of veal.
Crunchy breadcrumbs turn an economical cut of beef into a cosy dinner that everybody loves.
The shiitake dashi base can be made from scratch,or use my shortcut if you’re tight on time.
Taco Tuesday meets Soup Night in this hearty Tex-Mex meal with all the toppings.
Plus a hearty steak and Guinness pie and a chilli con carne macaroni melt that will come up beautifully in your slow cooker.
If you want to give Tex-Mex cuisine a try,the classic beef fajita is a great place to start.
Beef mince comes to the rescue in this speedy riff on a Chinese favourite,sweet-savoury Mongolian lamb.
You can serve your mince stroganoff with buttered pasta or even a thick slice of sourdough,but I love it best with rice.