Search results for Beef Egg-Free

80 recipes



Dish type

World cuisines

Beef x
Egg-Free x
No reviews

This is a beautiful dish that's always a hit! This is a layered antipasto plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!

Recipe by: WMAURO

1 review

This marinade can be used with any type of beef or chicken. If you want it spicy, mix in crushed chillies.

Recipe by: Jana Ritz

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This is not your ordinary 'spag bol' - this recipe comes straight from Bologna. One unusual characteristic of this sauce is that there is no garlic in it, but there is a hint of ground nutmeg. Serve over pasta.

Recipe by: MARBALET

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Steak and broccoli are quickly cooked in a soya ginger sauce. Serve hot over steamed rice.

Recipe by: sal

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Beef and potatoes are the main ingredients folded inside these wonderful deep-fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savoury, spicy recipe. You just can't buy better in the shops.

Recipe by: Donna-Maree Austin

1 review

This stew is traditionally for St. Patrick's Day but is also suited to more cooler weather. Either way, the mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for and serve it with mashed potatoes.

Recipe by: want2hike

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The more deeply coloured salad greens are, the more vitamins and minerals they contain.

Recipe by: Lynn Lewis

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Beef prepared à la bourguignonne is best started overnight to maximise the rich flavour of the beef and red wine. It's worth using a good-quality red wine in the dish—you'll appreciate the superior flavour.

Recipe by: Zoë Harpham

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Pho (pronounced fur) is a Vietnamese fragrant beef noodle soup. It is perfect for lunch or dinner with friends because each person can add their own accompaniments to taste.

Recipe by: Zoë Harpham

No reviews

This is a useful recipe to make ahead. It keeps well for 3 days in the refrigerator and the flavours intensify. Trim meat of any excess fat before using.

Recipe by: Lynn Lewis

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