American
Smash Burgers
Thin beef patties smashed onto a very hot pan for a lacy, crusted edge, stacked with cheese and pickles in a soft bun.
Ingredient guide
Beef
Nihari, qeema, kabab, burgers and stir-fries. Tough, collagen-rich cuts want hours; tender cuts want a very hot pan and a short time.
Popular recipes
All 17 Cook with beef
Pakistani
Dum ka Keema (Slow-Steamed Minced Beef with Fried Onions and Herbs)
Yogurt-marinated beef mince cooked down until rich, then sealed and steamed on low heat with golden onions, mint and ginger. It is dry, deeply savoury and full of aroma.
Pakistani
Shimla Mirch Keema (Spiced Minced Beef with Capsicum)
Tender spiced beef mince cooked down with onions and tomatoes, then finished with crisp-tender capsicum for a fresh, green bite. A quick weeknight dinner that goes well with hot rotis.
Pakistani
Keema Karela (Bitter Gourd with Spiced Minced Beef)
Salted and browned bitter gourd cooked into a savoury beef mince masala with onions and tomatoes. The keema softens the bitterness, so it suits both karela lovers and doubters.
Pakistani
Matar Keema (Spiced Minced Beef with Green Peas)
A dry-style everyday keema where sweet green peas cook into browned, well-spiced beef mince. Quick enough for a weeknight and perfect with hot roti.
PakistaniAloo Keema (Spiced Minced Beef with Potatoes)
A everyday Pakistani dinner of minced beef and soft potato cubes in a thick, spiced tomato-onion masala. It is quick to make and tastes best with hot roti.
Pakistani
Nargisi Kofta (Egg-Stuffed Meatballs in Yogurt Onion Gravy)
Soft boiled eggs wrapped in spiced beef mince, browned, then simmered in a smooth yogurt and fried-onion gravy. It looks impressive on the table and suits Sunday dinners or guests.
Pakistani
Kofta Curry (Beef Meatballs in Tomato-Onion Gravy)
Tender spiced beef meatballs simmered in a smooth tomato and onion gravy. It is a family dinner staple that is easy to make ahead and tastes even better the next day.
Cooking tips
- Shank and shin for nihari and slow curries; sirloin for bulgogi and stir-fries.
- Slice against the grain for tender strips.
- Pat dry and don’t crowd the pan when searing.
Substitutions
- Mutton or lamb for beef in curries
- Chicken mince for beef mince, cooked through fully
Storage
Raw steaks and cuts keep 3–5 days refrigerated; mince 1–2 days. Freeze up to 6 months.
Preparation
Freeze for 30 minutes before slicing thinly. Trim silver skin from curry cuts; leave some fat for flavour.
Related ingredients