4 Beef Dishes for a Buffet

4 Beef Dishes for Your Buffet

Beef Maki Rolls

These Asian-inspired rolls lend sophistication to any party platter. Outside round quick-fry steaks are perfect for this quick and satisfying holiday recipe. Add a little sizzle with this beef dish for your next buffet.

Ingredients:

1 lb thinly sliced Outside round Ontario beef, about 3 pieces , 1/8-inch (2 mm) thickness

3 green onions, trimmed

12 thin slices red pepper

12 thin slices ripe mango

2 tbsp soy sauce

1 tbsp rice wine

2 tsp sugar

1 tbsp vegetable or canola oil

1 tbsp sesame seeds

Optional: sweet chili sauce (for dipping)

Directions:

1. Arrange 3 beef slices (about 7x 4 in, 18 x10 cm) on 3 separate sheets of plastic wrap. Divide onions, pepper and mango evenly among each piece of beef and lay slices across beef at end closest to you; tightly roll up meat around vegetables to form a log, using plastic wrap as an aid. Refrigerate in the plastic wrap for 30 minutes or up to 1 day. Stir together soy sauce, rice wine and sugar in a small bowl until sugar is dissolved.

2. Remove rolls from plastic wrap. Put rolls in a small baking dish and pour soy marinade over them, turning to coat. Marinate, turning occasionally, 15 minutes. Heat a 10-inch (25 cm) heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade and pat dry. If rolls won’t stay closed, secure at regular intervals with toothpicks or tie with butcher’s string.

3. Add oil to skillet, swirling to coat bottom, then cook rolls with any extra marinade, turning with tongs, until well browned on all sides, 2 to 4 minutes total (depending on thickness of beef) for medium-rare. Transfer rolls to cutting board and let sit for 5 minutes.

4. Sprinkle sesame seeds over rolls. Using a sharp knife, slice each roll crosswise into 8 pieces. Serve with sweet chili sauce.

Makes about 24 pieces.

Chef’s tip: If you find that your beef slices are too thick, gently pound each piece between two sheets of plastic wrap with the flat side of a meat mallet or with a rolling pin to achieve 1/8-inch (2 mm) thickness. Add a small amount of cooked short grain rice to the filling for a different twist.

Nutritional Facts:

PER (3 piece) SERVING: about 120 cal, 11 g pro, 6 g total fat (2 g sat fat), 4 g carb, 1 g fibre, 25 mg chol, 260 mg sodium. %RDI: iron 8%, calcium 0%, vit A 10%, vit C 30%.

4 Beef Dishes for Your Buffet

Afghani Beef and Rice

This versatile beef dish for a buffet meal is ideal for large holiday celebrations either as a main or a side dish. In this simplified recipe, the ground spices provide all the flavour for an exceptional meal that can be quickly and easily prepared.

Ingredients:

1 lb Ontario top sirloin, cubed

2 cloves garlic, minced 1/2 tsp each, turmeric, cardamom, cumin, red pepper flakes and salt

1/4 tsp cinnamon, nutmeg

2 tbsp oil

2 cups julienne carrots

2 tbsp oil, divided

1 cup finely chopped onion

1 cup basmati rice

1 cup beef broth

1 cup water

Garnishes: Fresh sprigs of cilantro Toasted pine nuts

Directions:

1. In bowl, combine beef, garlic, turmeric, cardamom, cumin, red pepper flakes, salt, cinnamon, nutmeg and oil. Stir until well combined and the beef is evenly coated. Let sit for 30 minutes at room temperature or covered in the refrigerated for up to one day.

2. In large deep skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Brown beef on all sides; toss in carrots and cook one minute. Transfer to plate. Add remaining oil to skillet and sauté onions until golden. Add rice, stirring until all coated with oil and starting to crackle, about one minute. Pour in beef broth and water. Bring to a boil, reduce heat to low, cover and simmer until all the liquid has been absorbed. Stir in beef and carrot mixture. Let sit for 10 minutes before serving sprinkled with cilantro and pine nuts (if desired).

Makes 4 servings.

Nutritional Facts:

PER SERVING: about 510 cal, 25 g pro, 23 g total fat (5 g sat fat), 55 g carb, 4 g fibre, 55 mg chol, 120 mg sodium. %RDI: iron 25%, calcium 4%, vit A 180%, vit C 10%.

4 Beef Dishes for Your Buffet

Jerk Beef and Pineapple Bites

These bite-sized appetizers make a fresh and flavourful addition to any holiday cocktail party. Prepare skewers a few hours in advance and let sit in the refrigerator so you don’t have to fuss when guests arrive. Guests love finding beef dishes in a buffet as they are tasty and satisfying.

Ingredients:

2 green onions, minced

2 tbsp lime juice

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp grated fresh ginger

1 tbsp vegetable oil

1 tsp salt

1 tsp dried thyme

1 tsp ground allspice

1/2 tsp cayenne pepper

1-1/2 lbs boneless Ontario top sirloin steak, cubed

40 pineapple chunks

40 3-inch (7.5 cm) bamboo skewers or toothpicks

Directions:

1. In bowl, whisk together green onions, lime juice, brown sugar, Worcestershire sauce, ginger, vegetable oil, salt, thyme, allspice and cayenne. Toss with beef and marinate for at least 1 hour and up to one day.

2. Assemble one piece of beef and one pineapple chunk onto each skewer. Arrange in a single layer on a greased, foil-lined baking sheet.

3. Broil on high, turning once until beef is browned and pineapple starts to caramelize, about 4 to 8 minutes.

Makes 40 pieces.

Chef’s tip: For larger skewers, add 1-inch (2.5 cm) pieces of green onion and cubed red pepper to each skewer.

Nutritional Facts:

PER (4 piece) SERVING: about 140 cal, 12 g pro, 6 g total fat (2 g sat fat), 9 g carb, 0 g fibre, 35 mg chol, 290 mg sodium. %RDI: iron 10%, calcium 2%, vit A 2%, vit C 15%.

4 Beef Dishes for Your Buffet

Korean Kalbi Beef Ribs

Food is so important during the holidays. A buffet style dinner party can take a lot of the stress out of entertaining. These sweet and savoury Korean Kalbi Beef Ribs make a great beef dish for an easy buffet recipe and can be served with a side of rice prepared in your rice cooker. These multi-purpose ribs may also be cut into smaller pieces and served as a holiday appetizer.

Ingredients:

1 cup packed brown sugar

1 cup soy sauce

1/2 cup water

1/4 cup sweet rice wine

1 onion, minced

1 Asian pear, finely chopped

1/4 cup minced garlic

1 tbsp sesame oil

1/4 tsp cracked black pepper

5 lbs Korean style Ontario beef short ribs

1/4 cup thinly sliced green onion (if desired)

Directions:

1. In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic, sesame oil and pepper. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade evenly, pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days.

2. Heat a grill or grill pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side.

3. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibbles. Makes 12 main course servings.

Chef’s tip: These can be marinated and kept frozen for up to one month. They can be thawed in the refrigerator or cooked directly from frozen by adding about 2 minutes to each side during cooking.

Nutritional Facts:

PER SERVING: about 450 cal, 38 g pro, 23 g total fat (8 g sat fat), 24 g carb, 1 g fibre, 110 mg chol, 650 mg sodium. %RDI: iron 25%, calcium 4%, vit A 0%, vit C 6%.