Beef and onions

Ready for those winter warmers

It is feeling a lot more like winter here in the southern hemisphere. I’m feeling it a lot more thanks to some regular trips to Wellington because of my day job. While I’m a way off breaking out the winter coat, I am looking for warmer meals at night to make me feel warm and toasty.

Beef and onions on a bed of cauliflower rice
Beef and onions

Slow cooker meal

This is quickly becoming one of my favourite slow cooker meals because it is so tasty. There is something so satisfying to put dinner in the slow cooker in the morning and come home to a perfectly cooked meal that just needs to be plated up. The bonus is having enough food to cover lunch for a few days; if Jaime doesn’t go back for seconds and thirds.

Sear in the flavour

I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy. 

Brisket and onions Recipe

Ingredients

Beef and onions ingredients
Beef and onions ingredients
  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef roast
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper
slice the onions
slice the onions
In a large frying pan, heat the olive oil over a medium heat.
In a large frying pan, heat the olive oil over a medium heat.
Add the sliced onions to the pan and let them cook for about 15 minutes
Add the sliced onions to the pan and let them cook for about 15 minutes
Be sure to stir the onion now and then
Be sure to stir the onion now and then.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
Season the beef well.
Season the beef well.
Sear the beef in the pan the onions were cooked in.
Sear the beef in the pan the onions were cooked in.
Sear the beef on all slides.
Sear the beef on all slides.
When the meat is browned all over, place it on top of the onions in the slow cooker.
When the meat is browned all over, place it on top of the onions in the slow cooker.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Cook the beef on a low heat setting for 6 to 8 hours.
Cook the beef on a low heat setting for 6 to 8 hours.
Serve on a bed of cauliflower rice.
Serve on a bed of cauliflower rice.

Beef and onions

  • Servings: 10
  • Rating: ★★★★★
  • Print

This slow cooker meal is one of my favourites and delivers so much flavour.



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef brisket
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Directions

  1. In a large frying pan, heat the olive oil over a medium heat.
  2. Add the sliced onions to the pan and let them cook for about 15 minutes, be sure to stir the onion now and then.
  3. When the onions are caramelised, spread them out on the bottom of your slow cooker.
  4. Return the frying pan to the heat.
  5. Season the beef well.
  6. Sear the beef in the pan the onions were cooked in.
  7. When the meat is browned all over, place it on top of the onions in the slow cooker.
  8. Put half of the onions on top of the brisket.
  9. Pour the Worcestershire sauce, coconut aminos and broth over the meat.
  10. Cook the beef on a low heat setting for 6 to 8 hours.
  11. The meat should pull apart with a fork when it is ready.
  12. Turn off the heat and let the meat rest for 20 minutes before serving.
  13. Use two forks to pull the beef apart.
  14. Using the forks mix the meat and onions together with the juices from cooking.
  15. Serve on a bed of cauliflower rice.

Nutrition

Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring jug
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Tongs
  • Whisk

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Reuben slaw

I don’t want it hot

I’m a fan of the Reuben Sandwich, I love the flavours and would happily fall off the no grain wagon to snarf a grilled Reuben Sandwich. As I try my best not to fall off the wagon coming up with alternatives seems like the best approach. Sometimes it is too warm for a Reuben roast or a Reuben casserole; sometimes I want all the excellent flavour without spending hours in the kitchen or turning on the oven. Enter the Reuben slaw. This slaw brings together the peppery pastrami, creamy mayo and crisp cabbage with some mellow Swiss cheese. A few minutes of chopping and you have a perfect meaty bowl of slaw.

Reuben slaw

Ingredients

  • 450g pastrami, finely sliced
  • 300g Swiss cheese, finely sliced
  • 1/2 head cabbage, finely sliced
  • 1/4 cup easy mayo

Reuben slaw

  • Servings: 8
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 450g pastrami, finely sliced
  • 300g Swiss cheese, finely sliced
  • 1/2 head cabbage, finely sliced
  • 1/4 cup easy mayo

Directions

  1. Mix together all ingredients in a bowl.
  2. Chill for 2 hours before serving.

Nutrition

Per Serving: 254 calories; 18 g fat; 2 g carbohydrates; 16 g protein

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray steak fajitas

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

One tray steak fajitas ready to eat
One tray steak fajitas ready to eat

Taking a break from tacos  

This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.   

One tray steak fajitas video

One tray steak fajitas  

One tray steak fajitas  ingredients
One tray steak fajitas  ingredients

Ingredients   

  • 450g steaks  
  • 2 tsp chilli powder  
  • 1 tsp ground cumin  
  • 1 tsp garlic powder  
  • 1 tsp paprika  
  • 1/2 tsp salt  
  • 1/4 tsp black pepper  
  • 1/4 cup olive oil  
  • 1 tsp minced garlic  
  • 1 onion, thinly sliced   
  • 1 red pepper, thinly sliced  
  • 1 yellow pepper, thinly sliced  
  • 1 green pepper, thinly sliced  
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
Add the onions to the bowl.
Add the onions to the bowl.
Add the steak to the bowl.
Add the steak to the bowl.
Mix well
Mix well
Ready to spread out on the baking tray
Ready to spread out on the baking tray
Transfer the ingredients to the baking tray.
Transfer the ingredients to the baking tray.
Spread the ingredients out
Spread the ingredients out
Sprinkle over the seasoning and mix well
Sprinkle over the seasoning and mix well
Bake
Bake
One tray steak fajitas ready to eat
One tray steak fajitas ready to eat

One tray steak fajitas

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 450g steaks  
  • 2 tsp chilli powder  
  • 1 tsp ground cumin  
  • 1 tsp garlic powder  
  • 1 tsp paprika  
  • 1/2 tsp salt  
  • 1/4 tsp black pepper  
  • 1/4 cup olive oil  
  • 1 tsp minced garlic  
  • 1 onion, thinly sliced   
  • 1 red pepper, thinly sliced  
  • 1 yellow pepper, thinly sliced  
  • 1 green pepper, thinly sliced  

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.   
  2. In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.   
  3. In a large bowl, mix together the steak, onions and peppers with the olive oil.   
  4. Sprinkle with the minced garlic and mix again.  
  5. Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
  6. Sprinkle the fajita seasoning over the meat and vegetables.  
  7. Cover the tray with foil.  
  8. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.  Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.  
  9. Remove the tray from the oven and let the meat rest for 5 minutes before slicing.  
  10. Serve.  

Nutrition

Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein

Equipment  

  • Knife  
  • Chopping board  
  • Baking tray  
  • Baking paper or a silicone liner
  • Aluminium foil
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Teriyaki steak bowl

Using up some leftovers

This recipe was born out of a collection of leftovers in the fridge. Most of the meals I make don’t lead to leftovers but on the odd occasion some. By the end of the week there is never a full portion of anything hanging around, just a few random bits and bobs.  Normally I smash together a quick frittata or an egg scramble.  This was rare, cauliflower rice sitting in there with some tasty steak, it seemed wrong to do something so bland with such amazing ingredients.

The combination of steak and onions is always a winner so adding the cauliflower, courgette and corn seemed like a good idea. A little ginger, sesame oil and left over teriyaki sauce on the steak brought it together nicely.

A little drizzle of mayo over the top was just what was needed to finish the dish off.

Teriyaki steak bowl

Good enough for everyone

When I’m cooking up a storm, the family is usually prowling around looking for a snack or an opportunity to have a nibble on something new. I love that everyone is open to tasting and trying new things, but there is always a danger I’m likely to lose my dinner. This experiment was an example of me almost missing out on my own creation. Three people asking if there is more than just one portion is usually a good sign. 

Bigger portions

On this occasion, I managed to fend off the family, but the positive reaction to the recipe had me decided on turning it into a proper recipe. I did change much about the recipe; I just upsized the ingredients so that they will feed two people, but it can be easily scaled to feed four.

Teriyaki Steak Bowl recipe

Teriyaki steak bowl ingredients

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo
Teriyaki steak bowl

Teriyaki steak bowl 

  • Servings: 2
  • Rating: ★★★★★
  • Print

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Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo 

Directions

  1. In a bowl mix together the teriyaki sauce, ginger and sesame oil, add the steak to the marinade and put in the fridge for 20 minutes.
  2. In a frying pan over a medium heat fry off the sweetcorn, courgette and onion until the onion is soft. 
  3. When the vegetables are cooked remove them from the pan and set them to one side.
  4. Take the steak out of the marinade and fry the steak over a medium to high heat
  5. When the steak is cooked remove it from the pan and let it rest.
  6. While the meat is resting re-heat the cauliflower rice in the pan that the steak was cooked in.
  7. Plate up the cauliflower rice, top with the vegetables and the sliced steak, serve with some easy mayo on top.

Nutrition

Per Serving: 258 calories; 16 g fat; 13 g carbohydrates; 16 g protein

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Frying pan
  • Wooden spoon
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray mini meatloaf

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Who doesn’t like meatloaf? 

I’m sure some people will say they don’t like meatloaf, like most meals if you are forced to eat it every week as a child you wouldn’t want to eat it as an adult. Generally speaking, meatloaf goes down well in our house; if you can wrap meat in another meat, it goes down well. The one complaint I am most likely to get is that the slice of meatloaf doesn’t look nice. Talk about first world problems. This minor grumble got me thinking about making mini meatloaves that could be served as is. 

Quick cooking and eating

Making a traditional meatloaf takes time. You are looking at a good hour in the oven if you don’t want a meatloaf that is cooked on the outside and raw in the middle. These mini meatloaves are simple to make because you don’t need a tin, and they cook in about 30 minutes, which is a bonus. Each loaf also hides a cheesy treat in the centre, which makes them perfect. 

One tray mini meatloaf with potatoes recipes 

One tray mini meatloaf with potatoes ingredients
One tray mini meatloaf with potatoes ingredients

Ingredients

  • 350g new potatoes, quartered 
  • 1 tbsp. olive oil 
  • Salt and pepper 
  • 500g minced beef 
  • 1/2 cup onion, chopped 
  • 2 tbsp. coconut flour 
  • 2 garlic cloves 
  • 1/2 tbsp. Dijon mustard 
  • 1 egg 
  • 1/2 tsp. oregano 
  • salt 
  • black pepper 
  • 150g cheddar, diced into 24 cubes 
One tray mini meatloaf with potatoes ready for the oven
One tray mini meatloaf with potatoes ready for the oven
Perfectly cooked potatoes and mini meatloaves
Perfectly cooked potatoes and mini meatloaves
Dished and ready to eat
Dished and ready to eat

One tray mini meatloaf with potatoes 

  • Servings: 4
  • Rating: ★★★★★
  • Print

This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 350g new potatoes, quartered 
  • 1 tbsp. olive oil 
  • Salt and pepper 
  • 500g minced beef 
  • 1/2 cup onion, chopped 
  • 2 tbsp. coconut flour 
  • 2 garlic cloves 
  • 1/2 tbsp. Dijon mustard 
  • 1 egg 
  • 1/2 tsp. oregano 
  • salt 
  • black pepper 
  • 150g cheddar, diced into 24 cubes 

Directions

  1. Preheat the oven to 200 degrees c/ 400 degrees f. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. Spread the new potatoes out on the baking tray, drizzle them with oil and season them. 
  4. In a pan, sauté the garlic and onion until the onion softens, remove the onions and garlic from the pan and let them cool slightly. 
  5. In a bowl, mix together the coconut flour, oregano, parmesan cheese, salt and pepper. 
  6. Add the minced beef and Dijon to the bowl mix everything together. 
  7. Divide the meat into eight portions and shape each portion into a mini loaf shape. 
  8. While shaping each loaf put three cubes of cheese in the centre and squeeze them so that no cheese is exposed. 
  9. Place the meatloaves on the baking tray with the potatoes. 
  10. Bake for 25- 30 minutes or until the potatoes are cooked, and the meatloaves are cooked through. 

Nutrition

Per Serving: 332 calories; 24 g fat; 61 g carbohydrates; 39 g protein

Equipment

  • Baking tray 
  • Baking paper or a silicone liner
  • Knife 
  • Chopping board 
  • Frying pan 
  • Wooden spoon or spatula 
  • Large bowl 
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Mexican rice

Simple meals don’t have to be boring. 

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. 

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make you can cook quickly and easily. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Mexican rice with cheese and guac

Not quite a one pot meal

This recipe is easy to make and perfect for a busy weeknight, it isn’t quite a one pot meal to cook, but you serve it in one pot, so it counts in my book. Everyone who knows me knows I have Mexican inspired meals so this should be no surprise to anyone. I love the combination of pork and beef with the cayenne and garlic, the coriander and avocado bring a fresh edge to the rich flavours of the meat. Serving it all in one pot means all the flavours party together before they reach the table. 

Mexican rice recipe 

Mexican rice ingredients
Mexican rice ingredients

Ingredients

  • 1 cauliflower, cut into florets 
  • 1/3 cup broth or water 
  • 1 tsp. garlic powder 
  • 1/8 tsp. cayenne pepper 
  • fresh coriander, roughly chopped 
  • juice of 1 lime 
  • 250g pork mince 
  • 250g beef mince 
  • 1/2 onion diced 
  • 1 avocado, finely diced 
  • salt and pepper, to taste 
Mexican rice
Mexican rice

Mexican rice 

  • Servings: 6
  • Rating: ★★★★★
  • Print

This quick and tasty meal is a great for those busy weeknights



Credit: Cath @ easycleaneats

Ingredients

  • 1 cauliflower, cut into florets 
  • 1/3 cup broth or water 
  • 1 tsp. garlic powder 
  • ⅛ tsp. cayenne pepper 
  • fresh coriander, roughly chopped 
  • juice of 1 lime 
  • 250g pork mince 
  • 250g beef mince 
  • 1/2 onion diced 
  • 1 avocado, finely diced 
  • salt and pepper, to taste 

Directions

  1. Use a food processor to rice the cauliflower. 
  2. Place the cauliflower rice and onion in a saucepan over medium heat with the broth. 
  3. Let the cauliflower cook for 10 minutes. 
  4. Stir the cauliflower now and then so that it does not stick to the bottom of the pan. 
  5. Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper. 
  6. In another pan cook the pork and beef mince over a medium to high heat. 
  7. As the meat cooks break it up into small pieces. 
  8. Once the meat is cooked through add it to the pan with the cooked cauliflower. 
  9. Mix everything together and add the diced avocado. 
  10. Serve with salsa, guacamole and cheese. 

Nutrition

Per Serving: 207 calories; 12 g fat; 9 g carbohydrates; 19 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Food Processor 
  • Saucepan with lid 
  • Frying pan 
  • Wooden spoon 
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.