Beaut Beef & Blue Cheese


Speedy Beef & Blue Cheese-2

Beaut Beef & Blue Cheese

I’ll let you in on a secret…

Most of my best ideas happen when I’m in the kitchen, looking in the fridge, trying to think of what to cook.

And that’s exactly how this speedy little number was conceived.

I had mince (ground beef).

I always have mince.

I had some Stilton which needed using up.

And I had rocket and chives in the garden.

Add in my soft spot for alliteration…

You beaut!

(As any self-respecting Australian would say).

But just in case you’re not familiar with Aussie slang…

‘Beaut’ is short for beautiful. And is usually used to describe any highly positive situation.

Such as when one creates a very easy and delicious dinner.

I’ve used 500g (1lb) of meat in the recipe here because that’s the pack size my local farmer sells.

In the past my Irishman and I would share this between us. But these days we’re being more moderate with our meat intake so I keep some of the cooked and seasoned beef aside for lunch the next day.

Enough for: 2
Takes: 15 minutes
Net carbs: 3g/serve

500g (1lb) minced (ground) beef
large bunch chives, chopped
2-3 tablespoons soy sauce
100g (3.5oz) blue cheese, crumbled
150g (5oz) bag baby spinach, to serve

1. Heat a little oil in a large frying pan on a medium high heat. Add beef and cook, stirring to break it up with a spatula or spoon.

2. When the beef is well browned, remove from heat. Add chives, soy sauce and blue cheese. Taste and season with more soy if needed.

3. Divide baby spinach between two bowls. Top with beef mixture and serve.

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Variations & Substitutions

pantry-friendly – chives = onions (diced and softened in oil before cooking the beef). frozen spinach or other greens.

vegetarian – replace beef with cooked lentils or chickpeas or beans (so you’ll still have the alliteration!). Diced cooked mushrooms or eggplant will also work. Blue cheese is fab melted into scrambled eggs.

dairy-free – blue cheese = olives, avocado, caper or preserved artichoke hearts. Smoked salted almonds, walnuts or roast macadamias are also delicious options.

soy-free / no soy sauce – skip it and just season with salt. Or use a splash of balsamic vinegar. Coconut aminos are a great soy-free alternative but they are much sweeter than regular soy so start with just 1 tablespoon and add to taste.

gluten-free – use tamari or other gluten-free soy. Or see the options above.

no chives – soften a diced onion in the pan before cooking the beef. Or replace chives with flat leaf parsley or basil leaves. Or add 1-2 minced cloves garlic to cook with the beef.

more substantial (carb lovers) – cooked pasta, sweet potato or rice.

more substantial (low carb) – use all of the beef, more cheese, avocado, roast macadamias, walnuts or other nuts.

Low FODMAP – just watch the quantity of baby spinach.

different vegetables – any salad leaves or cooked greens (kale is excellent here). Beautiful broccoli. Any roast or grilled veg or ratatouille.

different protein – any minced (ground) meat will work. Sausages. Steak is another option – just slice and stir fry quickly until just browned. Chicken breast or thigh fillets will be fine too. And see the vegetarian ideas.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

chives – will keep in the fridge wrapped in a plastic bag for a few weeks.

soy sauce – keep it in the pantry.

blue cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If it is opened, will only keep for a few days so use for another meal or freeze.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

Prepare Ahead

Yes! Cook as per the recipe but keep the blue cheese and baby spinach separately. Or you can wilt the spinach in with the beef. Will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm beef in a pan with a little oil then serve with blue cheese.

Speedy Beef & Blue Cheese

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{ 4 comments… read them below or add one }

jules January 31, 2020

Lodge makes excellent pans Steven!


Steven Lynch January 24, 2020

After getting more comfortable cooking regularly a simple beef mince with “spices” (such as turmeric, cinnamon, garlic, salt, and occasionally a little cayenne pepper) and cleaning then “seasoning” the cast iron pan with coconut oil…

“Seasoning” of a cast iron pan is when oil is applied to the cast iron pan (AFAIK any oil can be used, but I like coconut oil for this purpose since it is healthy on low carb lifestyle and very importantly lasts “forever”. 🙂 😉 – the fat from the heated oil put on the cast iron pan and absorbed when it’s hot is the “seasoning” and any excess wiped off;

The seasoning 1. creates a safe durable non-poisonous non-stick surface at all cooking temperatures plus 2. also prevents rusting as long as you don’t leave tons of water or a lot of moisture for ages.

It also builds up and provides even more protection and non-stick the more you use, clean and season your cast iron pan.

Cast iron pans can last generations with loving care, and apparently have been around since 6th century in China! (according to )

Anyway I made this recipe with basil leaves instead of chives and balsamic vinegar instead of soy sauce and skipped the baby spinach since the regular spinach bags were too big for the one recipe. I was pleased with the result. I’m probably not the best blue vein cheese lover though. 😉 Great stuff and I’m glad I took the opportunity to get the lifetime membership when I had the chance! 🙂


jules January 28, 2020

I love your substitutions Steven – and glad you’re loving your cast iron pan!


Steven Lynch January 30, 2020

It’s got a lid too that doubles as a shallower pan. Haven’t done any grilling or oven cooking recently so I haven’t used the “lid” for a while, but I got an excellent deal with that Lodge cast iron pan set a few years ago. I initially let it get a bit rusted because I had left moisture on it, but my friend Andrea from the US told me how to scrape the rust off and start anew. Now that I know and am comfortable with cleaning and seasoning it right away before getting stuck into the meal, it hasn’t got rusted since and likely not ever from now on!


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