Meat – beef and pork

The other day we bought a huge piece of beef sirloin on sale, however there was much more beef than we could possibly eat. Instead of just eating left overs for three days in a row, I ended up doing different dishes based on the core of the meal…meat. I usually roast of a whole piece of meat the first day, cooking up smaller dishes containing the left over meat the following days.

On the first day, we BBQ’ed the beautiful sirloin and served it with BBQ’ed potatoes and a salad.

The following day, I cooked up a delicious cream sauce for pasta cutting part of the remaining sirloin into strips stir frying it with garlic, finely chopped sun-dried tomatoes, fresh tomatoes, grated cheeses (I had some emmenthal, parmesan, a small chunk of brie that had seen better days and some other old a bit of outdated cheese) cream and finally throwing a few whole basil leaves on top.

Yesterday, I took the remaining bit of the beef, cut it into fine strips, rubbed it in a beautiful lebanese/middle eastern inspired mix of spices, serving it with a durum wheat bread adding a greek style salad and Tzatiki. Delicious!!

…or slice it and mix it with a variety of vegetables, add some sesame seeds and cook up a wonderful stir fry served with rice.

Generally, any types of meat – beef or pork – can be used in so many various ways.