Food & Wine


Quick, delicious and simple beef recipes perfect for the entire family.
There are a lot of recipes that claim to be quick and easy, but very few take as long as
they claim to. Often, 15 minute has flown by and you’ve only just read the recipe! With
our increasingly busy lives, a delicious and healthy meal that the entire family loves
that can be prepared in 15 minutes is a lifesaver.
So to make meal times exciting yet deliciously simple, the team from You’re Better On
Beef have created a range of 15 minute recipes – that actually take 15 minutes from
start to finish. From tacos and skewers to stir-fries and salads, these lip-smacking
recipes are the perfect addition to your weekly repertoire. Using commonly known cuts
such as mince, diced and rump, they also demonstrate just how versatile beef is.
Sounds too good to be true? Dive in and give the 15 minute beef challenge a go! And
once you fall in love with these dishes, head to Beef 15 for more recipes.
For additional recipes, images or information please contact Tina Cheung at One Green
Bean at [email protected] or phone (02) 8020 1868 or visit for more inspiration.



This zingy Thai salad is perfect for when you’re craving a fresh and light meal

Serves 4
Preparation Time: 5 min
Cooking Time: 10 min


600g beef rump strips
2 tbsp. vegetable oil
1 tsp. minced garlic
1 tbsp. lemongrass paste
Juice of 2 limes
100ml sweet chilli sauce
60ml (1/4 cup) fish sauce
2 tsp caster sugar
150g mixed leaf salad
1 carrot, peeled, grated
Coriander sprigs, to serve
1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding
half the garlic and lemongrass, then half the beef and cook for about 3 to 4
minutes or until browned and tender. Set aside on a plate. Repeat process with
remaining oil, garlic, lemongrass, and beef.
2. To make the dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in
a bowl.
3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the
dressing with the beef in the wok and drizzle the remaining dressing over the
salad, tossing to coat.
4. To serve, divide the salad between plates and top with beef.