These recipes are supplied courtesy of the Australian Meat and Live-stock Corporation.


Spicy Beef With Lime Pickle

Preparation Time:	10 minutes
Cooking Time:	1.5 - 2.5 hours
Serves 4

750g diced lean beef - round, blade, chuck or gravy	1 tablespooon canola oil
1 onion, chopped	2 teaspoons crushed garlic
1 tablespoon lime pickle	1 tablespoon sambal oelek (very hot chilli paste)
1 cup beef stock

1	Heat a little of the oil on high in a deep-sided pan. Fry onion and garlic for 1-2 mins. Remove and put aside.
2	Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next.
3	Return beef and onion to pan. Add remaining ingredients, stirring to combine.
4	Cover and simmer gently for 1-1.5 hrs for blade or round, 1.5 - 2 hrs for chuck. Stir occasionally. Season to taste. If curry needs thickening, boil with lid off for 10-15 mins. Serve with rice, yoghurt and cucumber, banana and coconut and slices of lime.
5	Stir in teriyaki sauce. Toss to heat through, about 1-2 mins. Serve with or tossed through fresh wok noodles.