This post is sponsored by ALDI
We recently ran a competition where we asked our lovely Facebook community to submit their favourite all ALDI beef recipes. We had so many fabulous recipes submitted it was difficult to choose our favourite 3. I tried to mix up the winning recipes with a stir-fry, a casserole and some mince and chose the tastiest ones submitted.
Thanks everyone who took the time to enter their recipes, there were some great ideas. I personally cooked and ate all 3 recipes with my family which were a hit. I have shared them with you below so you can give them a go if they take your fancy!
Beef and Singapore Noodle Stir Fry
- 400g of ALDI Highland Park Beef Stir Fry
- 1 pack Asia Specialties Singapore Noodles
- 2 tbsp Asia Specialties Chilli & Garlic Sauce
- 1 tbsp Asia Specialties Oyster Sauce
- 2 tsp of Stonemill Minced Garlic
- 1 tbsp Asia Specialties Soy Sauce
- 1 tsp White Mill Cornflour
- 1 Brown Onion Diced
- 1 Medium Broccoli cut into Florets
- A Handful of Snow Peas
- Combine sauces, 2 tablespoons of water & cornflour and stir until there are no lumps (a whisk can make that a lot easier) – set aside
- Cook the beef strips in two batches in a large electric fry pan (so the meat browns nicely) and then remove from heat but keep warm (I just put it in a container with the lid on)
- Fry off onion and garlic until onion is cooked through
- Add in broccoli & snow peas along with about ¼ cup water – I will usually pop the lid on at this stage to help the veggies steam and cook through
- Once veggies have softened, add the beef back in.
- Add in the sauces and stir through allowing it to thicken (this usually takes a couple minutes over medium heat)
- Prepare Singapore noodles according to pack, then add and stir through beef & veg mix & it’s ready to serve
Recipe submitted by Gillian Wilson
Cheesy Meatballs and Spaghetti
- 500g Jindurra Station Beef Mince 3 Star Bulk Pack
- 1 Lodge Farms Free Range Eggs
- 1 cup Cowbelle Tasty Grated Cheese
- 1 Onion Finely Chopped
- 1 tbsp The Olive Tree Australian Extra Virgin Olive Oil
- 2 x 425g Remano Italian Diced Tomatoes
- 2 tbsp Remano Tomato Paste
- 1 tsp Stonemill Minced Garlic
- 400g Casa Barelli Spaghetti
- Combine mince, egg, cheese and onion.
- Roll into balls 2-3cm diameter.
- Put them in the fridge for 30 mins – it helps them keep their shape.
- Heat oil in frypan and cook meatballs 5 mins each side – turning once.
- Blitz one can of tomatoes in a blender.
- Add pureed can and other can of tomatoes to the frypan with garlic.
- Simmer for 30 mins.
- Cook spaghetti in boiling water for 10 mins.
- Serve meatballs and sauce over spaghetti.
- Just a note that cooked meatballs freeze really well with no sauce on them. Place them on a tray not touching each other in the freezer. When they are frozen pop them in a freezer bag.
Recipe Submitted By Clare Edenhofner
- 1kg Jindurra Station Gravy Beef cut into 2-3cm pieces
- 1kg Onions – Roughly Chopped
- 4 Heaped tbsp White Mill Plain Flour
- ¼ Cup The Olive Tree Australian Extra Virgin Olive Oil
- 250g sliced mushrooms (optional)
- 6 Heaped tbsp Remano Tomato Paste
- 4 Heaped tbsp Stonemill Spice Shakers Paprika
- 1tbsp Stonemill Pepper
- ½ tsp Stonemill Salt
- 2tbsp Asia Specialties Soy Sauce
- 1 Cup Water
- 3tbsp Farmdale Fresh Sour Cream
- 500g Remano Penne Pasta
- In a large bowl: cover 2-3cm diced beef with flour, stir to coat thoroughly and set aside for 10min.
- Add oil to large saucepan and lightly brown beef over high heat.
- Reduce to low heat, add onions, mushrooms, tomato paste, paprika, pepper, salt, chilli, soy sauce, water and stir thoroughly.
- Cover and cook on low heat for 2-3hrs.
- Prepare pasta as per packet directions.
- Add sour cream to meat, stir through and serve over pasta.
Note: Recipe can be halved or increased; the important thing is to keep the ratio of meat to onions as 1:1.