Here’s the Beef: 6 Internationally Inspired Meaty Meals

Let’s get a few things sorted about beef. This slice of protein has gotten a pretty bad rap in recent years, but as Harvard HEALTHBeat explained in 2012, it is all about moderation. The publication advised eating red meat on occasion to cut down any potential health risks. Eating it less often means that when you do cook up a red meat dish, it needs to be worth it, not to mention pack a punch. There are many dishes that can be created around beef, bringing in a variety of cultures and cuisines. To see where beef can take you, check out these six recipes by SORTED Food.

1. Roast beef doorstep sandwich

Instead of serving up your usual Sunday roast, try putting the classic flavors in a sandwich. In the U.K., “doorstep” sandwiches are those served between super thick slices of bread. You’ll need about 2.87 pounds of beef, and remember that 4 tablespoons in the U.K. isn’t the same in the U.S. — instead, it will be about 4.8 tablespoons.


  • topside of beef (1.3 kilograms)
  • 3 onions
  • 3 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • a handful of rosemary
  • a glug of olive oil
  • 1 farmhouse loaf
  • 4 tablespoons of creamed horseradish
  • handful of fresh rocket

Directions: Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit). Halve the onions and peel away the skin. Cut the ends off the carrot, slice in half lengthways, then smash up the garlic bulb. Scatter the onion, carrot, celery, garlic, and rosemary in the middle of the baking tray and lay the beef on top. Season with salt and pepper and rub in a glug of oil.

Roast in the oven for 15 minutes, then turn down the oven to 180 degrees Celsius (356 degrees Fahrenheit) for another 50 minutes of cooking to end up rare; make sure you add a splash of water to the vegetables during cooking to prevent them from burning and baste the beef with the pan juices to stop it from drying out. Add another 20 minutes to make it medium if you prefer.

Leave the beef to rest for 20 minutes, then thinly carve a few slices. Cut the bread into doorstep slices and spread with the creamed horseradish. Layer the beef, a few of the roasted vegetables, and some rocket onto a slice of bread and top with another to complete, saving the leftover beef for other dishes.

2. Asian beef short ribs

You may have had pork ribs, but what about beef ribs? This dinner for two from SORTED is bursting with Asian flavors, which pair nicely with sweet potato fries. According to this converter, 1⅓ cups of brown sugar in the U.S. is the equivalent of 226 grams of brown sugar. One kilogram of beef is around 2.2 pounds.


  • 3 cloves of garlic
  • knob of fresh ginger
  • 1 red chili
  • 2 star anise
  • bottle of light soy sauce (150 milliliters)
  • brown sugar (225 grams)
  • beef short ribs (1 kilograms)
  • 2 sweet potatoes
  • drizzle of vegetable oil
  • squeeze of wasabi
  • shot of rice wine vinegar
  • bunch of fresh coriander

Directions: Peel and crush the garlic and grate the ginger into a large saucepan with a lid. Slice the chili and add to the bowl with the star anise, sugar, and soy sauce. Submerge the ribs into the marinade and leave for anywhere between 1 and 6 hours. Preheat the oven to 140 degrees Celsius (284 degrees Fahrenheit).

Pour 2 glasses of water over the marinated ribs and place into oven to cook for 3 hours. Cut the sweet potato into even-looking chip shapes that are approximately 1 centimeter in diameter. Whisk together the oil and wasabi in a bowl and add the chips. Toss them to coat, adding a pinch of salt and pepper, then arrange on a lined baking tray.

Remove the ribs from the oven once cooked and turn the temperature up to 220 degrees Celsius (428 degrees Fahrenheit). Scoop the ribs from the liquid, transfer to a plate, and cover with tin foil to keep warm. Reduce the marinade to a thicker consistency and splash in a shot of rice wine vinegar. Serve the ribs on a platter to share with the sauce dribbled over, scattering everything with freshly picked coriander leaves.

3. Italian beef Wellington

Beef Wellington is often associated with the British, specifically the 19th century Duke of Wellington. In SORTED’s version, it has been updated with Italian ingredients for a meal that serves two. For the beef, 300 grams is approximately 0.66 pounds.


  • 1 beef fillet, 300 grams each
  • 1 large flat mushroom
  • 1 knob of butter
  • 1 clove of garlic, peeled
  • 2 slices of Parma ham
  • a few basil leaves
  • pack of ready rolled puff pastry
  • 1 egg, beaten
  • large handful of green beans
  • 1 sheet of leek
  • 2 medium sized potatoes
  • splash of milk

Directions: Preheat oven to 210 degrees Celsius (410 degrees Fahrenheit) and place a nonstick baking tray in the oven to heat up. Trim the green beans and wash and slice thin strips of leeks lengthways (about 15 centimeters long). Boil some salted water and add the green beans for a few minutes until just cooked; 20 seconds before ready, add leek strips, then drain and cool under running water.

Take half the green beans and tie with a piece of leek, repeat with the other one. Dice or blitz the mushroom and grate the garlic. Cook both in pan with the butter until the mushrooms are soft and much of their natural water has evaporated, then season and cool. Season the beef and fry in the same pan as the mushrooms for 20 seconds on each side to color the outside of the beef. Lay the slices of Parma ham on a clean surface, lay a few basil leaves on top, add the mushrooms, and place the beef on top and roll in the Parma ham.

Roll out a thin piece of pastry big enough to just wrap round the beef. Place the beef on top and brush the edges of the pastry with egg. Roll up to seal in the beef; trim away any excess pastry. Brush all over with egg wash and put onto greaseproof paper. Place in the oven for 15 minutes to be cooked medium, then allow to rest for 5 minutes.

Peel and cut up the potatoes quite small, then boil in cold, salted water for 15 minutes. Drain and mash the cooked spuds with a splash of milk and plenty of salt and pepper. Reheat the beans in a microwave for 1 minute. Serve the beef with green beans a dollop of mash and glass of red wine.

4. Chinese five-spice beef and cucumber salad

You can make your own blend of Chinese five spice or pick it up at the grocery store before tossing this salad together. It will make a dinner or lunch for two people.



  • 2 beef steaks (150 grams each)
  • 2 tablespoons of cornflour
  • salt and pepper
  • 2 teaspoons of Chinese five spice
  • 1 cup of jasmine rice
  • 1 cucumber
  • handful of cashew nuts
  • couple of spring onions


  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 lime, juiced
  • 1 tablespoon sugar
  • 1 red chili, finely chopped
  • few sprigs of fresh coriander, chopped

Directions: Slice the beef across the grain into thin strips. Coat the beef with the cornflour, salt, pepper, and five-spice powder in a bowl. Toast the cashew nuts in a dry frying pan for a couple of minutes before adding a pinch of salt and the ginger until the nuts are golden. Remove from the pan and leave to one side to cool. Steam or boil the jasmine rice in salted water with any ginger trimmings as per packet instructions. Whisk all the dressing ingredients in a bowl and leave to infuse.

Peel the cucumber into long ribbons using a potato peeler and toss into the dressing. Heat up a shot of oil in a frying pan or wok and when really hot, add the beef, dusting off the excess of corn flour. Fry for 2 minutes, stirring all the time so it becomes crispy but still tender inside. Drain the rice and serve with the crispy beef, cucumber salad, and toasted cashews.

5.  Chimichurri steak and cassava chips

SORTED points out that chimichurri sauce started in Argentina but has its popularity in Brazil, too. As the bottle of beer you enjoy while eating this dish suggests, the crew took its cues from the Brazilian flavors when creating this meal for four.



  • 4 rump steaks
  • 1 cassava (500 grams)
  • vegetable oil to fry
  • sea salt and cracked black pepper


  • 2 green chillies
  • 2 cloves of garlic
  • bunch of fresh parsley
  • 1 shot of red wine vinegar
  • glug of olive oil
  • pinch of salt


  • 1 carrot
  • ¼ small white cabbage
  • ¼ small red cabbage
  • handful of cashew nuts
  • 1 papaya
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of red wine vinegar

Directions: Allow the steak to come to room temperature. Peel and cut the cassava into chip-like shapes with approximately 1 centimeter diameter. Cover them with cold, salted water in a pan and bring to a boil. Simmer gently for 10-12 minutes, then drain and season with salt and pepper. Char the green chillies to burn a little on a grill or over a flame.

Deseed the chili and add the flesh to a small blender along with the peeled garlic cloves, a generous bunch of parsley, the vinegar, a pinch of salt, and olive oil. Blitz to a smooth sauce and transfer to a bowl to serve it in. Peel and finely slice the carrot, both cabbages, and papaya into matchstick0shaped pieces. Toss them together with the mayonnaise, dash of vinegar, and some salt and pepper.

Heat oil in a deep fat fryer to 170 degrees Celsius (338 degrees Fahrenheit) or use a half-filled pan of oil, but never leave it unattended. Season the steak with salt and pepper and flash fry in a very hot pan with a shot of oil for 1-2 minutes on each side depending on its thickness. Rest the steak on a warm plate.

Fry the cassava chips for 2-3 minutes, then drain. Serve the steak sliced up as soon as it’s had a couple of minutes to rest, and drizzle the chimmichurri sauce along it. Position the coleslaw and chips beside it and finish the slaw with a handful of crushed cashew nuts. Serve with ice-cold Brazilian beer.

6. Beef stroganoff

Originally a Russian dish, SORTED took beef stroganoff and made it its own. It is a great way to use up any leftover beef you might have from any of the previous recipes while making a meal that serves four.


  • 2 white onions
  • a glug of olive oil
  • 2 cloves of garlic
  • 2 handfuls of chestnut mushrooms, dirt brushed off
  • a glug of brandy
  • wild rice (300-400 grams)
  • leftover rare beef slices (500 grams)
  • 1 tablespoon of paprika
  • sour cream (500 milliliters)
  • a squeeze of a lemon
  • a handful of fresh parsley, chopped
  • a handful of gherkins, chopped

Directions: Bring a pan of salted water to boil. Peel and slice white onions. Fry the onions in a medium-hot deep pan for a few minutes. Crush the garlic and slice the mushrooms, then add to the pan to cook for a few minutes. Pour in the brandy, bubble, and reduce.

Put the rice into the boiling water; stir and cook for the time stated on the packet instructions. Slice the beef into strips and add to the pan once the brandy has reduced. Add the paprika and sour cream, and heat to a gentle bubble. Squeeze in the lemon, take off the heat and add the parsley, gherkins, and some salt and pepper to season. Drain the cooked rice and place a neat heap onto 4 plates. Scoop the stroganoff onto each plate and garnish with a little more fresh parsley.

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