INSTRUCTIONS

To make the tamari and ginger sauce, mix all the ingredients together in a bowl and set aside.

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain. Drizzle 1 tablespoon olive oil over the noodles and toss to combine. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. If using rice noodles, soak in hot water as per packet directions, drain.

Meanwhile, melt the remaining oil or fat in a wok or large heavy-based frying pan over high heat. Working in batches, stir-fry the beef until just brown (about 1 minute). Transfer to a plate.

Add more oil or fat to the pan if necessary. Add the onion and garlic and stir-fry for 1 minute until just turning brown. Add the rest of the vegetables and stir-fry for a minute or so until they reach your preferred level of crunch (about 5 minutes). Return the beef to the pan. Pour in the tamari and ginger sauce, mix everything together and cook for 1 minute. Season to taste with salt and pepper and mix in the cilantro.

Divide the noodles between four serving bowls and spoon over the stir-fry.

 
Note: Sweet potato vermicelli noodles are clear noodles made from sweet potato starch. You can find them at Asian grocery store, health food stores or grocery stores.

BEEF AND BROCCOLI STIR-FRY - By chef Pete Evans

My mum was the stir-fry queen when I was growing up. She would experiment with different proteins, such as chook, beef, lamb, pork, prawns or fish, and a multitude of vegetables to entice my growing taste buds. I tend to do the same now with my girls. They love a good stir-fry and it is a great way to introduce new spices.

Serves: 4

Prep time: 20 minutes

Cook time: 15 minutes

Allergens: soy (tamari), sesame, chili

 

INGREDIENTS

9 oz sweet potato vermicelli noodles or rice noodles (see note)

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow), extra if needed

1 ¼ lb tri-tip beef, cut into strips

1 onion, sliced

3 garlic cloves, thinly sliced

1 head of broccoli, broken into small florets, and stalks thinly sliced

8 mushrooms (about ½ lb), sliced

2 carrots, julienned

sea salt and freshly ground black pepper

chopped cilantro leaves, to serve

 

Tamari and Ginger Sauce

½ cup tamari or coconut aminos

¼ cup beef, chicken broth or water

1 ½ tablespoons honey (optional)

1 ½ tablespoons grated ginger

1 ½ teaspoons dried chili flakes (optional)

2 teaspoons sesame oil

INSTRUCTION

To make the tamari and ginger sauce, mix all the ingredients together in a bowl and set aside.

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain. Drizzle 1 tablespoon olive oil over the noodles and toss to combine. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. If using rice noodles, soak in hot water as per packet directions, drain.

Meanwhile, melt the remaining oil or fat in a wok or large heavy-based frying pan over high heat. Working in batches, stir-fry the beef until just brown (about 1 minute). Transfer to a plate.

Add more oil or fat to the pan if necessary. Add the onion and garlic and stir-fry for 1 minute until just turning brown. Add the rest of the vegetables and stir-fry for a minute or so until they reach your preferred level of crunch (about 5 minutes). Return the beef to the pan. Pour in the tamari and ginger sauce, mix everything together and cook for 1 minute. Season to taste with salt and pepper and mix in the cilantro.

Divide the noodles between four serving bowls and spoon over the stir-fry.

 
Note: Sweet potato vermicelli noodles are clear noodles made from sweet potato starch. You can find them at Asian grocery store, health food stores or grocery stores.

INSTRUCTIONS

Preheat the oven to 325°

Combine the beef pieces, curry powder, turmeric, cayenne pepper and sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.

Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium–high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.

Wipe the dish clean and melt the remaining oil over medium–high heat.

Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.

Cover the dish with the lid and transfer to the oven to cook for 2 hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes. Season the curry with salt and pepper, if needed, and fold in the spinach.

Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.

VIETNAMESE BEEF CURRY - By chef Pete Evans

This is perfect for any ocassion with your family and friends.
It is delicous and you will wow your mates with this dish!


Prep time: 15 min (plus 15 min for marinating)

Cooking time: 2 hr 15 min

Serves: 6

Allergens: cayenne pepper (chili)

INGREDIENTS

2 ½ lb tri-tip beef, cut into 1 inch cubes

3 tablespoons curry powder

2 teaspoons ground turmeric

pinch of cayenne pepper

1 tablespoon sugar or coconut sugar (optional)

sea salt and freshly ground black pepper

4 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow)

4 shallots, cut into ¼ inch thick slices

1 carrot, chopped

1 ½ inch piece of ginger, finely chopped

5 garlic cloves, sliced

2 ¾ cups beef, chicken bone broth or water

3 tablespoons fish sauce

1 ¼ cups coconut cream

1 large handful spinach leaves

1 large handful of Vietnamese mint or cilantro leaves

lime wedges, to serve

Serve with cauliflower rice (see our cauliflower recipe) or steamed rice

INSTRUCTION

Preheat the oven to 325°

Combine the beef pieces, curry powder, turmeric, cayenne pepper and sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.

Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium–high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.

Wipe the dish clean and melt the remaining oil over medium–high heat.

Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.

Cover the dish with the lid and transfer to the oven to cook for 2 hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes. Season the curry with salt and pepper, if needed, and fold in the spinach.

Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.

INSTRUCTIONS

Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers. 

Cut
beef into 1 inch cubes. Thread 3–4 cubes onto each skewer and set aside on a tray. 

To make the sauce, place the garlic and a little salt in a mortar and
crush with the pestle. Add the chili, parsley and cilantro and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. 

Pour half the sauce over the skewers, cover and place in the fridge to
marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge. 

When you are ready to serve, heat a barbecue to medium–hot and grease
with a little oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes. 

Serve with the remaining chimichurri sauce on the side. 

 

 

CHIMMICHURRI BEEF SKEWERS - By chef Pete Evans

Chimichurri is an Argentinean sauce used for grilled meats, and it is my absolute 

favorite at the moment. The ingredients alone from a health point of view are 

astounding: garlic, parsley, cilantro, apple cider vinegar and coconut oil. You can use chimichurri as a sauce or condiment, as a marinade for meat, chicken or seafood, or you can thin it down with a little water to make a beautiful salad dressing. Chimichurri is also delicious with sweet potato, pumpkin and plenty of other vegetables.

Prep time: 15 min (2 hours marinating) 

Cooking time: 10 min 

Serves: 4 

Allergen: chili 

INGREDIENTS

2 ¼ lb tri-tip beef  

olive oil or coconut oil, for cooking (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

sea salt and freshly ground black pepper 

 

CHIMICHURRI SAUCE 

4 garlic cloves, peeled 

sea salt 

1 – 2 pinches dried chili flakes  

2 very large handfuls of flat-leaf parsley leaves 

2 very large handfuls of coriander leaves 

1/3 cup apple cider vinegar   

1 teaspoon ground cumin 

1 cup olive oil 

freshly ground black pepper

INSTRUCTION

Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers. 

Cut
beef into 1 inch cubes. Thread 3–4 cubes onto each skewer and set aside on a tray. 

To make the sauce, place the garlic and a little salt in a mortar and
crush with the pestle. Add the chili, parsley and cilantro and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. 

Pour half the sauce over the skewers, cover and place in the fridge to
marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge. 

When you are ready to serve, heat a barbecue to medium–hot and grease
with a little oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes. 

Serve with the remaining chimichurri sauce on the side. 

 

 

INSTRUCTIONS

Melt the oil or fat in a large frying pan over medium–high heat. Add the onion, carrot and celery and cook for 4–5 minutes or until the onion is soft. Stir in the garlic and cook for 1 minute or until fragrant and starting to brown. Add the beef and brown, breaking up any lumps with a wooden spoon, for 5–6 minutes. Add the tomato paste, stir and cook for 1 minute. Mix in the oregano and wine and cook for 4–5 minutes until the wine has almost evaporated. Add the passata, half the broth and the chili flakes (if using) and season with salt and pepper. Simmer on low heat for 30 minutes, adding more broth if needed. 

Spoon the vegetable or wheat spaghetti or pasta into four serving bowls, top with the Bolognese sauce, then sprinkle with basil.

Vegetable Spaghetti
To make the
vegetable spaghetti, use the thick noodle blade on a spiralizer to create carrot and zucchini noodles. If you don’t have a spiralizer, simply julienne the carrot and zucchini using a sharp knife. 

Bring a saucepan of salted water to the boil. Add the carrot noodles and cook for 30 seconds, then add the zucchini noodles and cook for a further 30 seconds until just tender. Drain well. Toss with oil and serve.

 

SPAGHETTI BOLOGNESE - By chef Pete Evans

Bolognese is one of the most-cooked family meals in Australia and to be able to offer a paleo version is just brilliant. I serve it here with some vegetable noodles; however, you can bake a whole sweet potato until tender, then cut it open like a hotdog bun, fill the centre with Bolognese and serve it with a delicious salad and some fermented veg on the side. 


Serves: 4 

Prep time: 10 – 15 minutes 

Cooking time: 50 minutes 

Allergens: Gluten (if using wheat pasta), chili

INGREDIENTS

2 tablespoons olive oil or coconut oil (you can also use good-quality animal fat if you like such as, duck fat, tallow or lard) 

1 onion, chopped 

2 carrots, finely diced 

2 celery stalks, finely diced 

4 garlic cloves, finely chopped 

1.1 lb beef mince (or minced pork) *see our recipe on how to grind your meat at home. 

2 tablespoons tomato paste 

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 

¾ cup dry red wine 

1.1 lb tomato passata or whole peeled tomatoes 

2 cups Chicken Bone Broth or water 

pinch of chili flakes (optional) 

sea salt and freshly ground black pepper 

Serve with your choice of vegetable spaghetti (spiralized zucchini and carrots) or wheat spaghetti or pasta (for the recipes, please see below) 

baby basil leaves, to serve.

Vegetable Spaghetti 

3 zucchini 

2 carrots 

1 tablespoon olive oil

 

INSTRUCTION

Melt the oil or fat in a large frying pan over medium–high heat. Add the onion, carrot and celery and cook for 4–5 minutes or until the onion is soft. Stir in the garlic and cook for 1 minute or until fragrant and starting to brown. Add the beef and brown, breaking up any lumps with a wooden spoon, for 5–6 minutes. Add the tomato paste, stir and cook for 1 minute. Mix in the oregano and wine and cook for 4–5 minutes until the wine has almost evaporated. Add the passata, half the broth and the chili flakes (if using) and season with salt and pepper. Simmer on low heat for 30 minutes, adding more broth if needed. 

Spoon the vegetable or wheat spaghetti or pasta into four serving bowls, top with the Bolognese sauce, then sprinkle with basil.

Vegetable Spaghetti
To make the
vegetable spaghetti, use the thick noodle blade on a spiralizer to create carrot and zucchini noodles. If you don’t have a spiralizer, simply julienne the carrot and zucchini using a sharp knife. 

Bring a saucepan of salted water to the boil. Add the carrot noodles and cook for 30 seconds, then add the zucchini noodles and cook for a further 30 seconds until just tender. Drain well. Toss with oil and serve.

 

INSTRUCTIONS

Combine the carrot, garlic, wine, broth (or water), beef, bay leaves, thyme and pepper in a non-reactive dish. Cover with plastic wrap and refrigerate overnight. 

Remove the meat from the marinade and pat dry with paper towel. Season with salt and pepper and set aside. Strain the marinade through a fine sieve, reserving the liquid and the vegetables and herbs. Set aside. 

Melt 3 tablespoons of the oil or fat in a large flameproof casserole dish over medium–high heat. Add the meat in batches and cook for 2 minutes on each side until browned. Remove from the dish and set aside.  

Reduce the heat to medium, add the remaining oil or fat to the dish, then add the reserved vegetables and herbs and sauté for 6–8 minutes until starting to caramelize. Stir in the tapioca flour (if using) and cook for a further minute.        

Return the meat to the dish, pour in the reserved marinade and bring to the boil. 

Reduce the heat to low, cover and simmer for 1 hour until the meat is tender. 

Add the bacon, shallots and mushrooms to the dish. 

Cook for a further 45 minutes until the shallot is very soft and the beef is meltingly tender. Season with salt and pepper and serve.

BEEF BOURGUIGNON - By chef Pete Evans

I am very proud to have started off learning traditional French cookery at culinary school, as it became the foundation for my technique and taught me to respect the produce I am working with. Beef bourguignon is a classic French dish that I think I learned to make in my very first semester. Here is my nod to those early days that helped shape the chef I am today. Bon appetite! 

Pete

Prep time: 15 min  

Cooking time: 2 hours  

Serves: 4-6

 

INGREDIENTS

2 large carrots, roughly chopped 

6 garlic cloves, finely chopped 

3 cups red wine 

2 cups Beef Bone Broth or water 

3 1/3 lb tri-tip beef, fat trimmed and meat cut into 1 inch pieces 

2 bay leaves 

4 thyme sprigs 

½ teaspoon freshly ground black pepper, plus extra for seasoning 

sea salt 

4 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

3 tablespoons tapioca flour  

6 bacon rashes, rind removed, flesh diced 

10 oz mushrooms, halved 

6 shallots, quartered.

INSTRUCTION

Combine the carrot, garlic, wine, broth (or water), beef, bay leaves, thyme and pepper in a non-reactive dish. Cover with plastic wrap and refrigerate overnight. 

Remove the meat from the marinade and pat dry with paper towel. Season with salt and pepper and set aside. Strain the marinade through a fine sieve, reserving the liquid and the vegetables and herbs. Set aside. 

Melt 3 tablespoons of the oil or fat in a large flameproof casserole dish over medium–high heat. Add the meat in batches and cook for 2 minutes on each side until browned. Remove from the dish and set aside.  

Reduce the heat to medium, add the remaining oil or fat to the dish, then add the reserved vegetables and herbs and sauté for 6–8 minutes until starting to caramelize. Stir in the tapioca flour (if using) and cook for a further minute.        

Return the meat to the dish, pour in the reserved marinade and bring to the boil. 

Reduce the heat to low, cover and simmer for 1 hour until the meat is tender. 

Add the bacon, shallots and mushrooms to the dish. 

Cook for a further 45 minutes until the shallot is very soft and the beef is meltingly tender. Season with salt and pepper and serve.

INSTRUCTIONS

Preheat the oven to 350°F. 

Generously salt both sides of the eggplant slices and leave for1 hour (this draws out excess moisture and stops the eggplant becoming bitter and watery). Rinse under cold water and pat dry with paper towel. Brush the eggplant with about 1 tablespoon of the oil and cook in batches in a frying pan over high heat until lightly browned. Remove from the pan and set aside. Wipe the pan clean, then add another tablespoon of the oil and sauté the swiss chard over medium heat for 2 minutes or until wilted. Remove from the pan and set aside. 

Melt the remaining oil in the frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Stir in the ground beef and cinnamon, breaking up any lumps with a spatula. Season with salt and pepper and cook until the meat is browned. Add the tomato paste and bone broth or water, mix to combine and simmer for 15 minutes. Stir through the offal and remove from the heat. 

Meanwhile, to make the cauliflower white sauce, steam the cauliflower for 15 minutes until very soft. Pour half of the coconut milk into a saucepan and bring to the boil. Mix the arrowroot with the remaining coconut milk until combined. When the milk has boiled, turn the heat down to low and whisk in the coconut and arrowroot mixture. Cook, whisking constantly, for 1 minute until the sauce has thickened. Remove from the heat and whisk in the egg, then stir in the cauliflower. Transfer the cauliflower mixture to a food processor and process until smooth and creamy. Season with salt and pepper and allow to cool slightly. 

To assemble, lay half the eggplant slices in a single layer in a large baking dish. Spread the swiss chard on top, then pour on the beef mixture. Add the remaining eggplant slices then sprinkle over the parsley. Finally, pour over the cauliflower white sauce. 

Bake for 40 minutes, or until lightly golden. Allow to stand for 15 minutes before cutting and serving with a simple green salad. 

Note 

Arrowroot is a gluten-free starch made from the roots of the tapioca and cassava plants. You’ll find it at supermarkets and health food stores.

BEEF MOUSSAKA - By chef Pete Evans

The key to going paleo is to make food that the whole family will enjoy and that will last a day or two. 

This moussaka fits the bill perfectly – it is bursting with flavour and will easily keep in the fridge for a few days. Serve with a Greek salad (minus the cheese) and some sauerkraut.

PREP TIME: 20 MIN (Plus 1 hour for salting the eggplant)  

COOKING TIME: 55 min  

SERVES: 6 

ALLERGENS: egg

INGREDIENTS

1 large eggplant (about 1 lb), sliced ½ inch thick 

sea salt 

4 tablespoons olive oil or melted coconut oil 

½ bunch of swiss chard (about 7 oz), central stalks removed and leaves chopped 

2 onions, chopped 

4 garlic cloves, crushed 

1.3 lb ground beef  

1 teaspoon ground cinnamon  

freshly ground black pepper  

6 oz tomato paste 

1 ¼ cups Beef or Chicken Bone Broth or water 

3 tablespoons chopped flat-leaf parsley leaves 


Cauliflower white sauce
 

½ head cauliflower (about 1 ¼ lb), cut into florets 

2 cups coconut milk 

3 tablespoons arrowroot (see note) 

1 egg

INSTRUCTION

Preheat the oven to 350°F. 

Generously salt both sides of the eggplant slices and leave for1 hour (this draws out excess moisture and stops the eggplant becoming bitter and watery). Rinse under cold water and pat dry with paper towel. Brush the eggplant with about 1 tablespoon of the oil and cook in batches in a frying pan over high heat until lightly browned. Remove from the pan and set aside. Wipe the pan clean, then add another tablespoon of the oil and sauté the swiss chard over medium heat for 2 minutes or until wilted. Remove from the pan and set aside. 

Melt the remaining oil in the frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Stir in the ground beef and cinnamon, breaking up any lumps with a spatula. Season with salt and pepper and cook until the meat is browned. Add the tomato paste and bone broth or water, mix to combine and simmer for 15 minutes. Stir through the offal and remove from the heat. 

Meanwhile, to make the cauliflower white sauce, steam the cauliflower for 15 minutes until very soft. Pour half of the coconut milk into a saucepan and bring to the boil. Mix the arrowroot with the remaining coconut milk until combined. When the milk has boiled, turn the heat down to low and whisk in the coconut and arrowroot mixture. Cook, whisking constantly, for 1 minute until the sauce has thickened. Remove from the heat and whisk in the egg, then stir in the cauliflower. Transfer the cauliflower mixture to a food processor and process until smooth and creamy. Season with salt and pepper and allow to cool slightly. 

To assemble, lay half the eggplant slices in a single layer in a large baking dish. Spread the swiss chard on top, then pour on the beef mixture. Add the remaining eggplant slices then sprinkle over the parsley. Finally, pour over the cauliflower white sauce. 

Bake for 40 minutes, or until lightly golden. Allow to stand for 15 minutes before cutting and serving with a simple green salad. 

Note 

Arrowroot is a gluten-free starch made from the roots of the tapioca and cassava plants. You’ll find it at supermarkets and health food stores.

INSTRUCTIONS

Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of oil and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan.  

Melt the remaining oil in the pan and reduce the heat to medium–high. Add the garlic, bell pepper and choy sum or bok choy (if using) and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute. 

Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through.  

Place on a large platter or individual plates and serve.

BLACK PEPPER BEEF - By chef Pete Evans

My family loves a Chinese stir-fry as a mid-week cook up. And the best news about my black pepper beef is that it takes only 20 minutes to get it on the table. The amount of crushed black pepper used here may seem like a lot, but it is actually the star of this dish, so don’t skimp on it. 

Pete
 

Prep time: 10 min 

Cook Time: 15 min 

Serves: 4 

Allergens: tamari, sesame

INGREDIENTS

1 ¾ lb tri-tip beef, cut into ¾ inch cubes 

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

3 garlic cloves, finely chopped 

1 bell pepper, seeds removed, roughly chopped  

1 choy sum or bok choy, roughly chopped (optional) 

2½ teaspoons black peppercorns, finely crushed  

3 tablespoons honey  

2 teaspoons apple cider vinegar  

4 tablespoons tamari  

4 tablespoons water 

1 teaspoon sesame oil  

2 teaspoons grated ginger 

2 tablespoons tapioca flour, mixed with 2 tablespoons cold water 

2 carrots, spiralized into thin noodles 

2 zucchini, spiralized into thin noodles

INSTRUCTION

Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of oil and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan.  

Melt the remaining oil in the pan and reduce the heat to medium–high. Add the garlic, bell pepper and choy sum or bok choy (if using) and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute. 

Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through.  

Place on a large platter or individual plates and serve.

INSTRUCTIONS

Preheat the oven to 400[Symbol]F. Lightly coat a large baking tray with oil. 

Place the sweet potato wedges in a bowl, add 1 tablespoon of the oil or fat and some sea salt and pepper and mix well. Spread wedges on the prepared tray in a single layer. Bake for 20 minutes, then turn the wedges over and bake for another 20 minutes, or until tender and golden. 

Meanwhile, place the beef strips, lime juice and spices in a non-reactive bowl and season with salt and freshly cracked pepper. Toss the meat until well coated. Cover with plastic wrap and allow to marinate for 15 minutes. 

Heat a frying pan with another 1 tablespoon of the oil over medium-high heat. Add the onion and sauté for 3 minutes or until softened and translucent. Add the bell pepper and continue to sauté for 5 minutes or until slightly softened. 

Add the garlic, and sauté for 30 seconds or until fragrant. Pour in the tomatoes and stir in ¼ cup of water. Reduce the heat to medium-low and simmer for 15 minutes. Season to taste with salt and pepper. 

Place another frying pan over medium-high heat with the remaining 1 tablespoon of oil. Add the marinated meat strips in batches and sauté for 2 minutes until slightly charred and cooked to medium-rare, or cook to your liking. Add the vegetable sauce and gently mix through to combine. 

To serve, garnish the chili beef fajita with cilantro and serve with sweet potato wedges and lime wedges.

BEEF FAJITA WITH BAKED SWEET POTATO WEDGES - By chef Pete Evans

Serves: 4 

Prep time: 10 – 15 minutes 

Cook time: 40 minutes 

Allergens: chili

INGREDIENTS

2 sweet potatoes (about 1 ½ lb), cut into 1 inch wedges 

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow) 

sea salt and freshly cracked black pepper 

1 lb tri-tip beef, fat and sinew removed and cut into strips 

juice of ½ lime, plus extra to serve 

½ teaspoon ground cumin 

1 teaspoon smoked paprika 

½ teaspoon chipotle powder or chili powder 

1 onion, sliced 

1 bell pepper, deseeded and sliced 

4 cloves garlic, minced 

1 x 14 oz can diced tomato 

Cilantro sprigs and lime wedges, to serve

INSTRUCTION

Preheat the oven to 400[Symbol]F. Lightly coat a large baking tray with oil. 

Place the sweet potato wedges in a bowl, add 1 tablespoon of the oil or fat and some sea salt and pepper and mix well. Spread wedges on the prepared tray in a single layer. Bake for 20 minutes, then turn the wedges over and bake for another 20 minutes, or until tender and golden. 

Meanwhile, place the beef strips, lime juice and spices in a non-reactive bowl and season with salt and freshly cracked pepper. Toss the meat until well coated. Cover with plastic wrap and allow to marinate for 15 minutes. 

Heat a frying pan with another 1 tablespoon of the oil over medium-high heat. Add the onion and sauté for 3 minutes or until softened and translucent. Add the bell pepper and continue to sauté for 5 minutes or until slightly softened. 

Add the garlic, and sauté for 30 seconds or until fragrant. Pour in the tomatoes and stir in ¼ cup of water. Reduce the heat to medium-low and simmer for 15 minutes. Season to taste with salt and pepper. 

Place another frying pan over medium-high heat with the remaining 1 tablespoon of oil. Add the marinated meat strips in batches and sauté for 2 minutes until slightly charred and cooked to medium-rare, or cook to your liking. Add the vegetable sauce and gently mix through to combine. 

To serve, garnish the chili beef fajita with cilantro and serve with sweet potato wedges and lime wedges.

INSTRUCTIONS

Season the beef with salt and pepper. 

Melt the oil in a large heavy-based saucepan over medium–high heat. 

Add the meat in batches and brown well on all sides, about 5 minutes. Set aside. 

Reduce the heat to medium, add the onion, garlic, ginger, chili and spices to the pan and cook, stirring occasionally, for 5 minutes. 

Mix in the browned meat, tomatoes and broth, then add the bay leaves to the stew and season with salt and pepper. 

Bring the stew to the boil, reduce the heat to low and simmer, stirring occasionally, for 2 hours until the meat is very tender. 

Sprinkle the parsley over the stew and serve with cauliflower rice or your favourite side.

CHILI BEEF STEW - By chef Pete Evans

Prep time: 10 min 

Cooking time: 2 hr 40 min 

Serves: 4 – 6

INGREDIENTS

1 ¾ lb Tri-tip beef, cut into 1-inch pieces 

sea salt and freshly ground black pepper 

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

2 onions, chopped 

4 garlic cloves, crushed 

1 tablespoon finely grated ginger 

2 long red chilies, deseeded and chopped (leave the seeds in if you like it spicy) 

1 ½ teaspoons ground cumin 

1 teaspoon chipotle powder or smoked paprika 

pinch of ground cinnamon 

2 x 14 oz cans whole peeled tomatoes, crushed 

2 cups Beef Bone Broth  

2 bay leaves 

1–2 tablespoons chopped flat-leaf parsley leaves 

Cauliflower Rice (see our cauliflower rice recipe), to serve

INSTRUCTION

Season the beef with salt and pepper. 

Melt the oil in a large heavy-based saucepan over medium–high heat. 

Add the meat in batches and brown well on all sides, about 5 minutes. Set aside. 

Reduce the heat to medium, add the onion, garlic, ginger, chili and spices to the pan and cook, stirring occasionally, for 5 minutes. 

Mix in the browned meat, tomatoes and broth, then add the bay leaves to the stew and season with salt and pepper. 

Bring the stew to the boil, reduce the heat to low and simmer, stirring occasionally, for 2 hours until the meat is very tender. 

Sprinkle the parsley over the stew and serve with cauliflower rice or your favourite side.

INSTRUCTIONS

  1. Using a sharp knife, trim off any sinew, tendon, connective tissue or cartilage that may be still on the meat and throw it away. When grinding the meat, these tissues will be noticeable in the ground meat and will be unpleasant and chewy to eat if you don’t remove them. 
  2. Leave all the fat on the meat and cut the meat into 1-inch cubes. Proper ground meat that you get from the butcher or grocery store contains fat so be sure not to cut this off. Leaving the fat on the meat will make the ground beef cook better and stay juicy. 
  3. Line a large baking sheet with parchment paper. Place the meat pieces spread out on the tray slightly apart from each other so they don’t touch. You may need two trays. 
  4. Transfer the baking sheet to the freezer and freeze for 20 – 30 minutes or until partially frozen. Place the blade and bowl of the food processor in the freezer, too. Chilling the meat, blade and bowl gives you cleaner cuts and keeps the fat from melting during the chopping process. 
  5. Working in batches, add the semi-frozen beef cubes to a food processor, and pulse 4 – 6 times until finely chopped. Don’t over-process as you don’t want it to become a paste. Pick through the ground meat to see if any large chunks remain and regrind those pieces.
  6. Use the ground meat immediately or refrigerate or freeze until ready to use.

How to Prepare Ground Meat at Home.

INGREDIENTS

2 lb tri-tip beef or pork butt collar 

INSTRUCTION

  1. Using a sharp knife, trim off any sinew, tendon, connective tissue or cartilage that may be still on the meat and throw it away. When grinding the meat, these tissues will be noticeable in the ground meat and will be unpleasant and chewy to eat if you don’t remove them. 
  2. Leave all the fat on the meat and cut the meat into 1-inch cubes. Proper ground meat that you get from the butcher or grocery store contains fat so be sure not to cut this off. Leaving the fat on the meat will make the ground beef cook better and stay juicy. 
  3. Line a large baking sheet with parchment paper. Place the meat pieces spread out on the tray slightly apart from each other so they don’t touch. You may need two trays. 
  4. Transfer the baking sheet to the freezer and freeze for 20 – 30 minutes or until partially frozen. Place the blade and bowl of the food processor in the freezer, too. Chilling the meat, blade and bowl gives you cleaner cuts and keeps the fat from melting during the chopping process. 
  5. Working in batches, add the semi-frozen beef cubes to a food processor, and pulse 4 – 6 times until finely chopped. Don’t over-process as you don’t want it to become a paste. Pick through the ground meat to see if any large chunks remain and regrind those pieces.
  6. Use the ground meat immediately or refrigerate or freeze until ready to use.

INSTRUCTIONS

Place the zucchini, onion and garlic in a colander, add 1 teaspoon of salt and mix well to combine. Stand for 15 minutes to allow the salt to draw out the excess liquid. Drain the liquid from the vegetables and using your hands, squeeze out as much moisture as possible. Stir in the potato, coconut flour and eggs and season with salt and pepper.

Heat half the oil or fat in a large, deep non-stick frying pan over medium–high heat. Working in batches of three, spoon 2 tablespoons of veggie mixture per hash brown into the pan and flatten with a spatula to form a 1 cm thick rectangle or round. Cook for 2–3 minutes until golden and crisp, flip over and cook on the other side until golden, crisp and cooked through. Drain on paper towel and leave to cool while frying the remainder, adding the remaining oil or fat as necessary. Season with a little salt and pepper, if desired, and serve immediately.

POTATO AND ZUCCHINI HASH BROWNS - BY PETE EVANS

INGREDIENTS

½ lb grated zucchini

½ onion, thinly sliced

1 garlic clove finely chopped

Sea salt and freshly ground black pepper

1 lb grated Yukon potato or sweet potato

2 teaspoons coconut flour

4 eggs

1 cup olive oil or melted coconut oil (you can also use good-quality animal fat if you like)

INSTRUCTION

Place the zucchini, onion and garlic in a colander, add 1 teaspoon of salt and mix well to combine. Stand for 15 minutes to allow the salt to draw out the excess liquid. Drain the liquid from the vegetables and using your hands, squeeze out as much moisture as possible. Stir in the potato, coconut flour and eggs and season with salt and pepper.

Heat half the oil or fat in a large, deep non-stick frying pan over medium–high heat. Working in batches of three, spoon 2 tablespoons of veggie mixture per hash brown into the pan and flatten with a spatula to form a 1 cm thick rectangle or round. Cook for 2–3 minutes until golden and crisp, flip over and cook on the other side until golden, crisp and cooked through. Drain on paper towel and leave to cool while frying the remainder, adding the remaining oil or fat as necessary. Season with a little salt and pepper, if desired, and serve immediately.

WHAT OUR CUSTOMERS SAY

Bulkbox Foods offers the best grass-fed meat and organic veg to fuel your life. Watch out California, the lamb and beef provided by Bulkbox is setting the standard.




Denise Greenway

We received a Bulkbox full of high quality organic vegetables and grass-fed, pasture raised lamb shanks. I couldn’t resist making moist, tender zucchini bread and my hubby made a wonderful Mansaf a middle eastern dish. The lamb was so juicy and delicious. Really pleased with everything we chose and would definitely recommend Bulkbox for anyone looking for high quality meats and produce, delivered to you.

Hanna

I heard about Bulkbox through Instagram and was hoping the impact of purchasing a Bulkbox would be a reduction in my waist, as I was trying to avoid refined carbohydrates. Bulkbox has helped me live a healthier life. Organic vegetables and grass fed, grass finished beef is a lot healthier than pizza and cheeseburgers.

Bulkbox has helped regain control of my health. Since I signed up, I’ve been able to lose 12 lbs by eating healthier and also restricting my refined carbohydrates. Not to mention the burden it relieves by not having to go to the store.

Thank you, Bulkbox!

Weldon Bell

Bulkbox was initially appealing to me, as the meat is grass-fed and the produce is organic and locally sourced.

I was amazed when I received my first Bulkbox at how much quality food our family received. It is really exciting to easily choose my Bulkbox each week, now I am never stuck midweek with an empty fridge.

Thank you, Bulkbox!

Sari Sheehan

Bulkbox Foods is an updated, more affordable approach to the existing food delivery options out there.

I love that I can select my grass-fed meat and organic vegetables online with my kids, which is a fun activity in itself, giving them the opportunity to decide what healthy foods they would like for their meals, all from the iPad.

My family are HUGE fans of Bulkbox!

Alessandra Duff

I have tried numerous other food delivery services in the past, however I was yet to have found one that I continue to purchase, routinely… Until I discovered Bulkbox, this is a game changer.

With Bulkbox, I am easily inspired by the recipes on their website, and able to purchase my box within five minutes. The vegetables are fresh and organic, the meat is insanely delicious and grass-fed. I found myself to be super organized with meal prep, which is a bonus seeings I work, then go straight to the gym after. The last thing I feel like doing is thinking about what to cook.

Matt Carlon

WHAT YOU GET!

Ethically raised, grass-fed Beef and Lamb, antibiotic and hormone free Pork

Seasonal Organic Veggies

Cheapest box is $59

Meals starting from $1.90

Zero processing, nothing precut or prepackaged

From $59 /box

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