It is a sunnah for the person that sacrifices to eat his meat, distribute it to his close friends, and give it to the poor, as the Messenger of Allah (may peace be upon him) said, “Eat, keep and surrender.” (Narrated by Tirmidhi)
So from this hadith we can see that we are strongly encouraged to eat the meat of the sacrifice and give it to our friends and most importantly, to give it to the poor as they need it more than we do. Here are some recipes that you can cook for this Aidiladha.
1. Stir Fried Black Pepper Beef
Taste the spicy-sweet and delicious meal with white rice. Prepare the ingredients and the beef the night before, leave it overnight and cook it the next day.
What You’ll Need:
- 600g – 1 kg beef, cut into small and thin portions
- 2 tablespoons of blackpepper, pounded or blended
- 3 tablespoons of oyster sauce
- 1 tablespoon of sweet soy sauce
- 1 teaspoon of sesame oil
- Garlic, chopped
- Ginger, sliced
- Large onions chopped into 8
- Onion leaves, chopped
- Carrots, cut into long pieces
- Capsicum or red chillies, cut
- Some oil to saute
- 1 tablespoon of flour/corn flour with a little water
- Marinate the meat with the ingredients for a while. The longer it is being marinated, the better the taste.
- Heat the oil, saute the garlic and ginger. Add in the marinated beef along with the water from the beef. Cook over medium heat until the beef is tender. If it gets too dry, add some water.
- Once the meat is tender, put the sliced and cooked vegetables. Finally, pour the corn flour that has been mixed with water. Pour into a dish and serve. Voila!
2. Mongolian Beef
This flavourful dish takes just 30 minutes to make from start to finish. It also uses basic ingredients which you can find in your kitchen. Even so, you can find the ingredients in every grocery store. The main thing is that you take extra caution when you slice the steak: make sure it’s thin.
What You’ll Need:
- 1 pound flank steak
- ¼ cup cornstarch
- ¼ cup canola oil oil
- 2 teaspoons of fresh ginger, minced
- 1 tablespoon of garlic, minced
- ⅓ cup lite soy sauce low-sodium
- ⅓ cup water
- ½ cup dark brown sugar (optional)
- 4 stalks scallions, green parts only, cut into 2 inch pieces
- Slice the flank steak the long way into thin pieces and add it to a ziplock bag with the cornstarch.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
- Now, add the canola oil to a large frying pan and heat on medium high heat.
- Add the steak to the pan, make sure you shake off any excess corn starch, to the pan in a single layer and cook each side for 1 minute.
- If you need to cook the steak in batches because your pan isn’t big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.
- When the steak is done cooking remove it from the pan.
- Add the ginger and garlic to the pan and sauté for 10-15 seconds.
- Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
- Add the steak back in and let the sauce thicken for 20-30 seconds.
- The cornstarch we used on the steak should thicken the sauce, if you find it isn’t thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
- Serve immediately and enjoy!
3. Beef Stew
What I love about beef stew is that it tastes simple, the beef is tender and maybe because I like mushrooms? If I see this served on the buffet table, I wouldn’t be able to see anything else! That’s how much I like it. This takes longer to cook compared to the previous two recipes.
What You’ll Need
- 2 pounds of cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes of beef stock, crumbled
- 4 cups of water
- 1 teaspoon of dried rosemary
- ½ teaspoon of ground black pepper
- 3 potatoes, peeled and cut in wedge
- 4 carrots, cut into 1 inch pieces
- 4 stalks of celery, chopped into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons of cornstarch
- 2 teaspoons of cold water
- In a large pot, cook the beef in oil over medium heat until it turns brown. Dissolve the beef stock in water and pour it into the pot.
- Stir in the rosemary, parsley, and pepper together. Bring to a boil, then reduce heat, cover and simmer for 1 whole hour.
- Stir the potatoes, carrots, celery and onion into the pot. Dissolve the cornstarch in 2 teaspoons of cold water. Stir it into a stew. Cover and simmer for 1 more hour.