Stir fried sweet, spicy, and tangy Korean beef, with garden fresh bell peppers, basil, and green onions, all served over toasted sesame rice. It's colorful, super quick, so delicious, and possibly the best recipe you'll make this week.

Beef and broccoli in a Thai-inspired update to the stir-fry classic.

Try this new twist on sloppy joes from Delish.com.

This is the simplest Korean dish ever. Just be sure to stir fry the steak at a high heat. That way you get the glorious caramelization. So very good.

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.

Japanese style curry rice (kare raisu) is a soul-satisfying stew with beef, vegetables, and an apple, perfect for an autumn meal.

Sous Vide Cooking Makes Tender And Delicious Meats For Asian Style Cooking. Try One Of These 15 Delicious Asian Sous Vide Recipes

Nikujaga This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. The onion gives nice rich layer of umami flavor to the dish. Miso-shiru Nabe always makes the perfect caramelized onion without having to constantly sauté it. I also add a lot of thinly sliced gingers for the accent. Equipment Soup & Stew Donabe, Miso-shiru Nabe (large) Servings 4 Ingredients 1 tablespoon sesame oil 1 medium-size onion, thinly-sliced A pinch of salt 14 oz (400 g) thinly-sliced (sukiyaki-thin slice) beef, cut into bite-size pieces 2 tablespoons peeled and very finely julienned fresh ginger 8 oz (240 g) konnyaku shirataki (yam jelly noodles), cut into bite-size length 14 oz (400 g) baby potatoes, peeled, or yukon gold potatoes, peeled and cut into large cubes 1/4 cup (60 ml) sake 1 1/4 to 1 1/2 cups (300 ml to 360 ml) dashi 2 tablespoons raw brown sugar 2 tablespoons mirin 3 tablespoons soy sauce 2 tablespoons white tamari or usukuchi shoyu (light-color soy sauce) 4 oz (120 g) carrot, cut into oblique shichimi togarashi (Japanese seven spice powder) as a condiment Procedure Combine the onion with sesame oil in Miso-shiru Nabe and set over medium heat. Add a pinch of salt and sauté. Once the onion starts to make sizzling sounds, turn down the heat to medium-low and continue to sauté until the onion is lightly caramelized (about 15 - 20 minutes). Increase the heat to medium-high, and add the beef. Continue to sauté until it’s mostly cooked. Add the ginger, konnyaku shirataki, and potatoes. Stir throughly. Add the sake and enough dashi to almost cover the surface of the contents. Add the sugar and mirin. Once the broth is almost boiling, turn the heat down to simmer. Meanwhile, skim as necessary. Line the surface with an otoshi buta (drop lid) or a piece of parchment paper. Cover with lid and simmer for 10 minutes. Add the soy sauce and white tamari, and continue to simmer for 15 minutes or until the potatoes are tender when tested with a toothpick. Turn off the heat and let it rest for 15 minutes. Serve into individual bowls and sprinkle some shichimi togarashi if you like. Serving suggestion: Garnish with blanched green beans. About the measurements used in our recipes For rice measurement, traditional Japanese rice measurement is used. 1 rice-cup = 3/4 US cup = 180 ml Other conversions (US to metric measures) 1 cup = 240 ml1 1 inch (1

Kimchi and gochujang—a spicy, slightly sweet Korean hot-pepper paste—infuse this stew with authentic Korean flavor and plenty of umami. If your slow

Bulgogi – Korean BBQ Beef (불고기) is probably one of the best known Korean dish and this authentic marinade recipe has been used in my family for over 25 years.

Suki Yaki. Discover our recipe rated 4.6/5 by 19 members.

Thai Steak Salad is a treat for all the senses. Colorful, crunchy toppings join grilled Top Sirloin Steak on a bed of greens for a taste sensation.

A quick and easy Japanese style ‘dry’ curry with ground beef and finely diced veggies that has less sauce than regular Japanese style curry.

Japanese Meat and Potato Stew (Nikujaga) is one of the most iconic home-cooked dishes in Japan. This comforting dish features thinly sliced beef and chunks of potatoes simmered in a savory and sweet broth. It's easy to make and tastes even better the next day!

I am obsessed with this recipe…and so are my kids! So easy to prep and make throughout the week. It is meal plan approved for those following portion fix and it is also gluten free! I modified this recipe from Sweet Tea & Thyme . INGREDIENTS 1 pound flank steak, thinly sliced into one

With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry. For a panang curry that’s just as rich and flavorful as traditional versions but quicker to make, we used jarred red curry paste, which contains many of the same ingredients that go into panang paste. We doctored the paste with the distinct flavors of this dish: makrut lime leaves, fish sauce, sugar, fresh chile, and peanuts. Following the typical method, we cooked the beef (we used thin-sliced boneless beef short ribs) separately in plain water until tender. Cooking the beef separately from the sauce ensured that its flavor didn’t overpower the other flavors in the dish. Once the beef was cooked (which can be done well in advance), we added it to the coconut milk–based sauce and simmered it briefly.

Paleo Low Carb Meal Prep Ideas with many freezer meal prep choices to help boost your immune system, reduce meal prep stress, and stay healthy!

Tenderized meat that will melt in your mouth. Enjoy this homemade meal on nights with your family!