A 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.

I 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.  

Serve as appetizers or with a couscous or pasta side salad for a light balanced meal. Roulades can be made ahead, grilling just before serving. Trim up a Strip Loin Roast to substitute for the Tenderloin if you like.

This 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 portobello mushroom cap. Top servings of Bites and/or Bourguignon with grated Parmesan and minced parsley.