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Steak NachosThere are plenty of veggies and toppings in this recipe to boost nachos into a justifiable meal.
Striploin Beef Roll ups with Blue CheeseUse thinly sliced Inside Round Steak that you tenderize on just one side. Look for these pre-cut thin steaks at the meat counter. Use jarred roasted red peppers for the roasted red pepper strips in the recipe as a shortcut.
Balsamic and Red Wine Glazed Beef BruschettaHere’s a winter take on a summer favourite. Serve the beef alongside the toasted baguette slices and have guests assemble OR spoon beef mixture into ready-made croustades for an easy one-bite appetizer. Make speedy Wilted Spinach as an option to serve as a baguette topping under the beef if you like.
Beef Wrapped Maple Parsnip BitesThis recipe takes advantage of making appetizer bites from leftover roast beef. The recipe is enough roast to make 4 to 6 main course servings as a roast one night, with enough left over to make 40 Bites to serve within 3 days.
Beef Blinis BitesThis recipe makes 2 steaks so you can use one steak for a dinner for 1 or 2 people (e.g. make a steak sandwich or salad for 2 using some of the Jam in the dressing) and then use the reserved steak (and reserved Jam for an appetizer the next day with the Blinis).
Beef Salpicao and Crostini Beef BitesBeef Salpicao is a quick, garlic beef dish prepared by simply marinating with some simple flavourful ingredients and then stir-fried for quick preparation.
Stuffed Mushroom Beef BitesThis Bourguignon recipe makes about 4 cups, which is enough for 2 people if you set aside some to make Mushroom Beef Bites for a party. To serve as an elegant dinner, consider serving along a roasted Portabella mushroom cap. Top servings of Bites and/or Bourguignon with grated Parmesan and minced parsley.
Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence.  Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.

Charred Sirloin Roll with Pickled Asparagus

Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you grill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

Slow-Cooker Beef PoutineThis super-simple crowd-pleasing recipe uses basic pantry ingredients that come together in a snap - you're free to play all day as dinner simmers in the slow cooker!
Singapore Beef Satay with Rojak SaladI have such fond memories of visiting the “satay street” alongside Lau Pa Sat market in downtown Singapore. Everyone sits along long tables as the smoke from the charcoal stay stalls wafts down the street, as platters of sataya skewers are dropped in front of you. While not a traditional pairing with satay, I love the cooling effect of rojak, since it refreshes and cleanses your palate in between bites of the flavourful satay (and yes, I even like adding Sambal Belacan to it!) Recipe developed by Anna Olson. Recipe adapted by Canadian Beef Centre of Excellence.  
Roast Beef Sliders with Pickle Relish and AioliPetite Tender Shoulder Beef Oven Roast is a new cut that you should ask for at the butcher shop, but a centre-cut beef tenderloin will work as well. Any leftover relish will keep in refrigerator for up to 2 weeks. It makes a great condiment for hamburgers or sandwiches. To simplify the prep, you can make the aioli and the relish a few days ahead.
Beef & Mushroom Thai Lettuce CupsA super tasty and easy meal with Asian inspired flavours that come from ingredients that you likely have in your fridge. To make it a stand-alone meal (minus the lettuce cups), stir in some frozen mixed veggies, cook through and serve with steamed rice.
Spicy Beef and Gouda AntipastoServe this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
Fruity Glazed Beef Meatball BitesFolks just can’t seem to get enough of this slow-cooker party classic recipe with its tangy sweet-and-sour sauce and tender beef meatballs.
Greek Beef BruschettaThis recipe is perfect for a casual gathering. Using Ground Beef Sirloin, it's a nice recipe to serve for a change from the standard nacho platter.
Grilled Beef Steak and Mango Salsa with EndiveThis recipe features a great combination of flavours — ginger flavoured beef steak with the fresh tart flavours of the mango salsa. APPETIZER BITES: Tuck strips of steak into individual endive leaves and top each with some Mango Salsa. Or serve on a buffet as a warm main course salad.
Beef Empanadas De PicadilloServe as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
Asian Beef Pot StickersThese awesome appetizers start off with a delicious meat base mixture that you can also use to make a simple stir-fry recipe (see Cook's Notes).
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