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Osso Bucco-Style Beef Shank
A simple recipe for a tender beef shank cooked osso bucco-style! Serve the beef and sauce over rice.
Sausage and Beef Stuffed Acorn Squash
This acorn squash is stuffed with ground beef, pork sausage, onions, garlic, and Cheddar cheese. Serve with a tossed salad and crusty bread for a simple, tasty meal.
Spicy Beef Ramen
For this spicy beef ramen recipe, if you partially freeze the steak, it will be a breeze to thinly slice. Then it'll need just a minute or two in boiling water for medium-rare. Garnish with bias-sliced green onions if preferred.
Juicy Steak
The key to a juicy steak is to cook it frozen!
Runza Casserole
This Runza casserole recipe with hamburger and cabbage tastes like the restaurant's, but it's way easier to make. My 4-year-old loves it! I made it with onion powder when I forgot to buy an onion — I just added a bit to the raw hamburger and a bit more when I added the other seasonings.
Algerian Kefta (Meatballs)
This simple meatball dish is delicious, rich, and fresh. My Algerian husband taught me it as it's one of his favorites from home. The tomato sauce can be used for anything, and the flavors can be adjusted. I like a lot of garlic and pepper. I have found halal hamburger meat to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.
Velvet Steak with Korean Chili Butter
The velvet steak with Korean chili butter recipe uses the velveting technique, typically used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks — thanks to the velveting — were unbelievably juicy! Serve it with rice or pasta to soak up the juices.
Simple Cast-Iron Steaks
Restaurant-quality steaks get seared in a cast-iron skillet on the stovetop and then finished in the oven in this super easy, five-ingredient recipe.
Gyudon Japanese Beef Bowl
This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.
Italian Rib Eye
Boneless rib-eye with a flavorful Italian glaze.
Sirloin Steak with Mushrooms
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Spicy Thai Basil Chicken (Pad Krapow Gai)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
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