👋 Hello, Clementine Recipes Community! 👋

Today, we’re diving into a delicious selection of beef recipes that capture the season’s flavors with vibrant, wholesome ingredients. Whether you’re in the mood for a cozy, slow-cooked dish or something fresh and zesty, we’ve got you covered! We’re blending comforting spices, like cinnamon and rosemary, with hints of sweetness from fruits and rich glazes, creating dishes that are both flavorful and unexpected.

These recipes are packed with seasonal twists and easy steps, making them perfect for family dinners, cozy gatherings, or just treating yourself to something special. Each one is crafted to bring out the hearty richness of beef while keeping things fresh and healthy—ideal for bringing warmth and joy to your table. Ready to explore new ways to savor classic flavors? Let’s cook up something amazing together! 🥩🍽✨

Spicy Thai Beef Salad

Ingredients:

500g beef sirloin, thinly sliced

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

1 red chili, thinly sliced

1 cucumber, sliced

1 red onion, thinly sliced

Fresh mint leaves

Fresh cilantro leaves

1 head of lettuce, leaves separated

Instructions:

Marinate the Beef: In a medium bowl, whisk together the soy sauce, fish sauce, lime juice, sugar, and thinly sliced red chili. Add the thinly sliced beef and marinate for 30 minutes to 1 hour.

Cook the Beef: Heat a grill pan or skillet over high heat. Remove the beef from the marinade and cook in batches for 2-3 minutes on each side, or until cooked to your desired level of doneness.

Prepare the Salad: In a large bowl, combine the sliced cucumber, red onion, mint leaves, and cilantro leaves. Add the cooked beef and toss gently to combine.

Serve: Arrange the lettuce leaves on a serving platter and spoon the beef salad onto the lettuce leaves. Serve immediately with extra lime wedges for squeezing.

Lemon Herb Grilled Chicken

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Juice of 2 lemons

3 garlic cloves, minced

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh thyme

Salt and pepper to taste

Instructions:

Marinate the Chicken: In a medium bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly spread out and lightly coated with ash.

Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Discard the marinade. Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.

Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for a few minutes. Slice the chicken breasts and serve with a fresh green salad and lemon wedges for a light, flavorful meal.

Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed

1 cup cooked rice

500g ground beef

1 onion, chopped

2 garlic cloves, minced

1 can (400g) diced tomatoes

1 cup shredded mozzarella cheese

1 tsp paprika

1 tsp cumin

Salt and pepper to taste

Instructions:

Prepare the Filling: In a large skillet, heat some oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the chopped onion and minced garlic, and cook until the onion is translucent. Stir in the diced tomatoes, cooked rice, paprika, cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.

Stuff the Peppers: Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish. Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely. Top each stuffed pepper with shredded mozzarella cheese.

Bake the Peppers: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Remove

Honey Soy Glazed Salmon

Ingredients:

4 salmon fillets

1/4 cup honey

1/4 cup soy sauce

2 garlic cloves, minced

1 tsp grated ginger

Sesame seeds and chopped green onions for garnish

Instructions:

Make the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until well combined.

Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the glaze over them, making sure each fillet is well coated. Cover and refrigerate for at least 15 minutes, or up to 1 hour.

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Bake the Salmon: Remove the salmon from the marinade and place it on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness.

Serve: Transfer the baked salmon to a serving platter and sprinkle with sesame seeds and chopped green onions. Serve with steamed rice and sautéed vegetables for a complete meal.