Recipes

The dinner that turns up at the table still sizzling

Fajita night is the easiest win in the book. Thin-cut topside is lean and even, which means a citrus marinade gets right into it in half an hour — no overnight planning required. Then it's a ripping-hot pan, a couple of minutes on the beef, charred capsicum and onion, and a stack of warm tortillas in the middle of the table. Everyone builds their own, everyone's happy with theirs. And the cook, for once, just sits down and eats.

Hot wok, glossy sauce, ten minutes of actual cooking

A stir-fry lives or dies on the cut, and round is quietly one of the best in the share for it. It's lean and fine-grained, so sliced thin across the grain it turns into exactly the beef strips a wok wants — quick to brown, tender to bite. Get the rice on first, line everything up beside the stove, and dinner moves fast from there. Ginger, garlic, snow peas and a glossy oyster-sauce finish. It's the reliable Tuesday answer for the round steaks that turn up every single week.

30 minutes, one pan, a genuinely excellent weeknight dinner

Your topside arrives as thin steaks, which makes it ideal for stir-fries — just cut them across the grain into strips and you have tender, quick-cooking beef ready for the wok. The key is to keep the strips even, cook them fast, and not overcrowd the pan. Everything else takes care of itself.

Thailand’s most beloved street food, made with Your Farmer beef

Pad Kra Pao — stir-fried meat with holy basil, oyster sauce, and fish sauce — is arguably Thailand’s most popular everyday dish. It is fast, intensely flavoured, and completely satisfying. For this version, the diced beef is cut very small (or pulsed in a food processor to a rough mince) so it cooks quickly while still delivering the texture and flavour of genuinely good beef.