Beef is a common meat in grocery stores, restaurant menus, and households. We love the taste of this high-quality protein and we’ve created many kinds of meals around it. We’ve put together a list of vegetables that go well with beef that you can use as your guide for your next beefy meal.
Beef is one of the most common types of protein in the market. It’s widely available in countries where it can be consumed.
Beef is the consumer name for cow’s meat. It is packed with high-quality protein, vitamins, and minerals. If there’s a kind of meat that’s rich, easily likable and delightful to work with. Beef, depending on the ratio of meat to fat, tastes like creamy, butter, umami-like, and salty meat. Its grains are intact when raw, then it softens when cooked well.
There are different ways to prepare beef because of the many kinds of cuts you can get out of it. Beef has premium and normal cuts but all can be utilized and turned into something amazing. You have the typical steak that is simply grilled or the tougher parts of the beef like shank that can be stewed up to 72 hours.
It’s no secret that the world loves beef and we’ve created so many dinner meals around it. We’ve come up with a list of vegetables that go perfectly delicious with any kind of beef. The good thing about beef is that its collective taste would taste good with almost anything.
Potatoes are our favorite side dish. They’re the most versatile kind of starchy vegetable and you can do so much with it. Any kind of beef dish can go well with any kind of potato dish. If you’re not feeling creative and do not want to think too much about your vegetable side dish, potatoes always save the day. You can serve fried potatoes with burgers. You can serve potato salad with a roast beef meal. You can serve mashed potatoes with steak, and so on.
2. Brussels Sprouts
Brussels sprouts are not commonly loved but those who love them would always want to have them. We like balsamic glazed brussels sprouts with a hint of honey and chili. This tastes great with a beefy meatloaf. The slightly bitter flavor of brussels sprouts shines through the tasty beef flavor.
3. Sweet Potatoes
We think that sweet potatoes are the better version of potatoes. That’s just us though. We love potatoes and we’ve established that in our earlier entry. However, sweet potatoes totally add a different character to any meal. Sweet potatoes are obviously sweeter than normal potatoes and you can prepare them the same way you would with potatoes. It’s great with garlic, honey, and chili. Serve fried sweet potatoes with a juicy beef burger and you’ll thank us later.
Carrots are typically added to the roasted vegetable trifecta together with zucchini and eggplants. The slight earthy flavor and sweet flavor of carrots definitely add flavor to any kind of beef dishes like beef stews and beef sauces. If you didn’t know yet, carrots are supposed to be added to roasted beef bones when making stock. The flavor of the carrots enhances the umami and aroma of the beef and it also adds a little bit of color to the stock.
Beets taste slightly sweet and earthy. Our favorite ways of preparing beets are pickling and roasting. Pickling beets add sourness and sweetness to the fresh raw beets. The vinegar tenderizes the beets and it’s great to serve with strongly seasoned Korean beef strips. Roasted beets in garlic and extra virgin olive oil are perfect with slices of grilled Kitayama beef,
6. Butternut Squash
Butternut squash, unlike the normal kind of squash, is a lot sweeter and smoother when cooked. We prefer the flavor of this kind of squash most, especially when roasted. Squash and pumpkin are typically used during the Thanksgiving season. However, we love serving roasted and spicy butternut squash, skin on with a beef stew and mashed potatoes. This meal is very good during the winter season because it’s hearty and it keeps you warm.
If you’re a fan of Chinese takeout, you for sure know and enjoy beef and broccoli. Beef and broccoli is a famous Chinese takeout dish and it’s seasoned with soy sauce, oyster sauce, and ginger. The broccoli’s crunch together with the tenderness of the beef complements each other so well. If you haven’t tried beef and broccoli yet, we suggest you call your local Chinese takeout place.
Asparagus is a versatile kind of vegetable. It’s packed with vitamins and nutrients perfect for a healthy meal but what we love most about it is that it can be easily paired with any kind of protein. Asparagus tastes great with beef, pork, chicken, lamb, seafood, and other game meats. It’s a neutral vegetable that you can easily flavor up. With beef, we like serving bacon-wrapped asparagus with it. The salty and cured flavor of the bacon seeps through the meat of the asparagus.
Cauliflower is part of the cruciferous vegetable family. It’s a lot milder in taste and it’s very versatile. There’s so much you can do with cauliflower. One of our favorite ways to prepare it is passing it through a food processor and then turning it into cauliflower rice pilaf. Cauliflower rice is a great alternative to rice because it serves the same side purpose as rice but it’s healthier and contains fewer calories.
Spinach can taste fresh, vegetal, and slightly sweet. It’s a delicious leafy green packed with vitamins and nutrients that go well with a lot of food. We take it from Popeye that it tastes amazing and it’s good for you. A fresh spinach salad is great to serve with a lightly seasoned ribeye steak. The natural taste and juiciness of the steak are balanced by the freshness of the leaves. If you’re having a simple steak breakfast omelet, blanched garlicky spinach leaves with a hint of Parmesan would go well in the dish.