Meat

recipes
Prepared by:
Nishrin T, Didaagun
Meat and Potato Skillet

Steps
1. Cut beef into thin strips (beef is
easier to cut if partially frozen,
about 1 1/2 hours). Heat
oil and garlic pepper in a 10-inch
nonstick skillet over medium-high
heat. Cook beef in
oil, stirring occasionally, until
brown.
Ingredients
1 pound beef boneless sirloin
2. Stir in vegetables and gravy;
1 tablespoon vegetable oil
1 teaspoon garlic pepper
reduce heat to medium. Cover and
1 jar (12 ounces) beef gravy simmer for 7 to 9
1 bag (1 pound) frozen potatoes, carrots, minutes, stirring occasionally,
celery and onions until vegetables are tender.

2
Cheesy Steak and Potato Skillet
Steps
1. Sprinkle beef pieces with 1/4 teaspoon of the seasoned salt
and 1/4 teaspoon of the
garlic-pepper blend. In a 12-inch nonstick skillet, cook beef
over medium-high heat for 3
to 4 minutes, turning once or twice, until brown and desired
doneness. Remove from Ingredients:
skillet; keep warm. 1 lb boneless beef sirloin steak, cut into
4serving pieces
2. In the same skillet, melt butter over medium heat. Cook
¾ teaspoon seasoned salt
stir-fry vegetables in butter for 2
minutes, stirring frequently. Add potatoes; sprinkle with ½ teaspoon garlic-pepper blend
remaining 1/2 teaspoon 2 tablespoons butter or margarine
seasoned salt and 1/4 teaspoon garlic-pepper blend. Cook 1 ½ cups frozen bell pepper and onion stir-
uncovered 8 to 10 minutes, fry (from 1-lb bag)
stirring frequently, until tender. 1 bag (1 lb 4 oz) refrigerated home-style
3. Place beef in a skillet with potatoes, pushing potato slices
potatoes around the beef. Cook 1 to 2 1 cup shredded American-Cheddar cheese
minutes, turning beef once, until thoroughly blend (4 oz)
heated. Sprinkle with cheese; cover and
heat until cheese is melted.
3
Grilled Marinated Meat

Ingredients

1 to 1 1/2 pounds tender beef steak; pork or

lamb chops; boned, skinned chicken pieces;
or fish
fillets or steaks , about 1 inch thick
½ to 3/4 cup marinade, choices as follows:
-Spiced Cider and Maple Marinade
-Lemon-Pepper Marinade
-Soy-Balsamic Marinade
-Wine and Herb Marinade
Grilled Marinated Meat

Procedures:
Step 1
Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat
dry; if necessary, cut into serving-size pieces.
Step 2
Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in
marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20
to 30 minutes for fish.
Step 3
With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid
layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2
to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.
Step 4
With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin,
grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill.
Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10
minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part
(cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of
thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2
to 3 minutes before serving.

5
Filipino Beef Steak
Ingredients
1 lemon, juiced
3 tablespoons soy sauce
1 teaspoon white sugar
salt and pepper to taste
4 pounds New York strip steak, sliced thin
1 tablespoon cornstarch
¼ cup vegetable oil
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped

6
Filipino Beef Steak
Procedures

Step 1
Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl.
Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak
and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic
wrap and refrigerate at least 1 hour, up to overnight.
Step 2
Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the
marinade, shaking
to remove any excess liquid. Fry the beef slices in batches in the hot oil until they
start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side.
Remove the beef slices
from the skillet and set aside on a serving platter.
Step 3
Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and
garlic in the
hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

7
Asian Fire Meat

Ingredients
½ cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

8
Procedures:
Step 1
In a large bowl, mix together the soy sauce, sesame
oil, brown sugar, garlic, and red onion. Stir
in the black pepper, red pepper flakes, sesame seeds,
leeks and carrot. Mix in the meat by hand
to ensure even coating. Cover and let marinate for at
least 2 hours or overnight.
Step 2
Brush the bottom half of a wok with cooking oil, and
heat over medium-high heat. Put in all of
the meat and marinade at once, and cook stirring
constantly. The meat will be cooked after just
a few minutes. Remove from heat and serve with rice
or noodles. For Korean-style fire meat, roll
the meat mixture up in a leaf of red lettuce.

9
Easy Mongolian Beef
Ingredients Instructions
1 pound flank steak Slice the flank steak against the grain (the grain is the length of the steak)
the long way ¼ inch thick pieces and add it to a zip lock bag with the
1/4 cup cornstarch
cornstarch.
1/4 cup canola oil
2 teaspoons fresh Press the steak around in the bag making sure each piece is fully coated
ginger , minced with cornstarch and
1 tablespoon garlic , leave it to sit.
minced
Add the canola oil to a large frying pan and heat on medium high heat.
1/3 cup lite soy sauce ,
low sodium Add the steak, shaking off any excess corn starch, to the pan in a single
1/3 cup water layer and cook on each
1/2 cup dark brown side for 1 minute.
sugar
4 stalks scallions , If you need to cook the steak in batches because your pan isn't big
enough do that rather than
green parts only, cut
crowding the pan, you want to get a good sear on the steak and if you
into 2 inch pieces crowd the pan your steak
with steam instead of sear.

10
Beef Asado
Ingredients Procedures:
2 tablespoons cooking oil In a preheated pot with oil, saute the garlic until
5 cloves garlic, minced brown then add the onions and cook for 3 to 5
1 large onion, chopped minutes.
1 kilo beef, (use brisket), Add the beef and cook until all sides of the meat
sliced into chunks are brown.
1 200-gram pack tomato Once the meat is browned, add the tomato
sauce sauce, soy sauce, bay leaves, and star anise and
3 pieces dried bay leaf simmer for 10 minutes.
2 tablespoons soy sauce Add water to make the meat tender and season
3-5 pieces star anise with salt and pepper.
3 medium bell pepper, sliced Once the meat is tender and the sauce is thick
thinly (approximately cooking it for 30-40 minutes),
1 cup water add
salt, to taste the bell peppers and cook for another 10
minutes.

11
Salt-and-Pepper Steak

Preparation;
Step 1
Cut 1½ lb. skirt steak into 4
pieces; season with salt and
pepper.
Step 2
Grill over medium-high heat
until medium-rare, about 4
minutes per side.
Ingredients; Step 3
4 Servings Let rest 5 minutes before thinly
1½ pounds skirt steak slicing against the grain
Salt and pepper

12
Grilled Steak with Parsley-Parmesan Salad

Preparation;
Ingredients;
. Rub steak with 2 Tbsp. oil; season
generously with salt and pepper.
• Let sit at room temperature
1½ pound flatiron
30 minutes.
steak
• 3 tablespoons olive Prepare a grill for medium-high
heat; oil grill grate. Grill steak to
oil, divided, plus more
desired doneness, 5–7 minutes
for drizzling per side for medium-rare. Let rest
• Kosher salt and 5 minutes before slicing against the
grain.
freshly ground black
pepper Meanwhile, toss parsley,
• 2 cups fresh flat-leaf Parmesan, lemon juice, and
remaining 1 Tbsp. oil in a medium
parsley leaves
bowl; season with salt, pepper, and
• 2 oz. Parmesan, more lemon juice, if desired. Serve
shaved steak topped with
• parsley-Parmesan salad.
1 tablespoon fresh
lemon juice

13
Chicken Schnitzel
Ingredients
4 Servings
4 4-ounce skinless, boneless chicken breasts,
pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups (or more) whole wheat (or regular) panko
(Japanese breadcrumbs)
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedges

14
Chicken Schnitzel

Preparation

Step 1
Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour
on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup
panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish
as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking
off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing
panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.

Step 2
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large
enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both
sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add
remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken
breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
Drumsticks and String Beans
Preparation
Step 1
Preheat oven to 425°. Mix yogurt and mustard in a medium
bowl. Toss chicken in yogurt mixture
to coat. In a large plastic bag, shake together panko, 1 tsp.
salt, and pepper. Add chicken, toss
until coated, and transfer to a rimmed baking sheet with a
rack. Roast until chicken is golden
brown and an instant-read thermometer inserted in the
thickest part of the drumsticks registers Ingredients
165°, 40–50 minutes. Let cool completely. 1 Servings
Step 2 ½ cup plain yogurt
Meanwhile, cook string beans in boiling salted water until 2 tablespoons Dijon mustard
bright green and just tender, about 2 2 chicken drumsticks
minutes. Drain beans and rinse under cold water to stop the 1 cup panko (Japanese breadcrumbs)
cooking. Drain, toss with vinegar, 1 teaspoon kosher salt, plus more
and season with salt. Pack cold chicken and string beans in 1 teaspoon freshly ground black pepper
separate containers. 2 ounces trimmed string beans
1 teaspoon Champagne vinegar
Slow Cooker Beef Cheeks in Red Wine

Ingredients
1 1/5 kg beef cheeks fat trimmed
1/4 cup seasoned plain flour
1 pinch salt and pepper *to taste
1 tsp parsley
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder 1 cup shiraz red wine
3 tbs oil 2 cups Massel* Beef Style Liquid Stock
2 onions 2 tbs brown sugar
2 carrots diced 2 tbs tomato paste
6 garlic cloves unpeeled 3 sprigs thyme chopped leaves removed
2 bay leaves
40g butter
6 shiitake mushrooms dried
12 button mushrooms
6 Swiss brown mushrooms halved
*Massel is recommended by Australia's Best Recipes

17
Slow Cooker Beef Cheeks in Red Wine
Method
Toss cheeks in seasoned flour. Heat oil in frypan over medium heat and
brown the meat.
Remove to a plate.
Add more oil if necessary, then and add carrots, onion powder, garlic
powder, parsley and
oregano. Season with salt and pepper. Cook until golden.
Place half the onion mix in the base of the slow cooker, place beef cheeks
on top, then cover
with remaining onion mixture.
Deglaze frypan with the red wine, then add stock, sugar, tomato paste,
reconstituted
mushrooms, bay leaves and thyme leaves.
Bring to the boil, then pour into the slow cooker.
Add butter to pan and fry garlic and other mushrooms for 3 minutes, then
add to beef, stirring in.
Set cooker to high and cook for 4 hours, or on low for 8 hours.
If sauce needs thickening, remove lid for last hour of cooking time.
Serve with garlic mash and steamed vegetables.
Mum's Meatloaf

Ingredients
500 g sausage
500 g beef mince
1 cup fresh breadcrumbs
1 egg Method
2 tsp curry powder Combine all loaf ingredients and mix
2 onion well.
SAUCE Put into an ovenproof dish with enough
1/2 cup water room for basting.
1/2 cup tomato sauce Shape into a loaf and bake at 180C for
2 tsp white vinegar
30-45 minutes.
1/4 cup brown sugar
1/4 cup Worcestershire sauce While loaf is baking, place sauce
25 g butter ingredients in a pan, bring to the boil
then simmer for 5
minutes.
Pour over loaf and bake for a further 45
minutes, basting frequently.
Adobo
Procedures:
Basically, adobo is an easy-to-cook Filipino cuisine. The first thing
you do is crush garlic and
chop the onion. Get your pan and add the cooking oil. Saute garlic
and onion. Do this until you
see that the onion softens and the garlic turns light or golden
brown.
Add chicken. Stir and cook until the chicken turns light brown.
You then add soy sauce, water,
and vinegar. Let it boil.
Once you reach the boiling point, add peppercorn and dried bay Ingredients:
leaves. If you want to add more Chicken (2 lbs, cut into serving pieces or adobo cut)
flavor, you can use chicken cubes, which are a cube of dehydrated 1 chicken cube (optional)
chicken stock and broth. 1 piece onion
When you have added everything, place the lid and cover for 15 1 head garlic
minutes. Be sure to use White vinegar (5 tablespoons)
medium heat. Whole peppercorn (1 tablespoon)
After 15 minutes, turn your chicken upside down so that the other Dark brown sugar (1 ½ tablespoon)
side would now get in contact 2 cups of water
with the pan. Cover and wait for another 15 minutes. Salt
For a fuller flavor, add dark brown sugar and salt. Taste and see if Cooking oil (3 tablespoons)
it meets your preference. 2-3 dried bay leaves
Transfer to your favorite serving bowl and serve.
20
Kare Kare
Ingredients:
2 ½ lbs oxtail
2 bunches of pechay or baby bok choy
10 pieces of snake beans cut into 2-inch
pieces
1 beef cubes
1 small sliced banana blossom
1 medium sliced eggplant
¾ cups annatto water
½ ground peanut
¾ cup peanut butter
½ cub bagoong alamang
3 crushed cloves garlic
3 tablespoons of cooking oil
4 to 6 cups of water
⅓ cup cornstarch
1 chopped medium yellow onion
Kare Kare
Procedures:
Add the cooking oil to the pot. Wait until it is hot. Add garlic and onion and then saute for
about
30 seconds or when the onion is soft.
Take the oxtail and saute as well until it turns light brown. Add water and let it boil. Add the
beef
cube and stir so that the cube would melt and be evenly distributed. You can then cover the
pot
and cook in low to medium heat.
This is the longest part of the procedure. If you’re using a traditional burner, it may take 2-2
½
hours for the oxtail to be tender and soft. If you use a pressure cooker, it may only take you
30-40 minutes.
Once you attain your preferred consistency of the meat, you can now proceed by adding
ground
peanuts and peanut butter. Stir for about 2-3 minutes. Add the annatto water and cook for 3
minutes.
Get a cup and fill it with cold water until half full. Then, add the cornstarch to the cup. Stir
well
and then add the mixed water and cornstarch to the pot and then stir again. This should make
the sauce thicker.
This time, you can add the vegetables. First, add the banana blossoms. Wait for about 5
minutes. Then, add the eggplant and snake beans. Cook for another 5 minutes. Add the bok
choy or pechay and wait for 2 minutes. 22
Bulalo

Ingredients:
3 lbs beef shank with bone
1 medium ginger (quarter cut)
3 cloves of garlic (crushed)
Water
1 medium peeled and quartered onion
3 husked corn (cut into 3-4 pieces)
Salt
2 tablespoons fish sauce
1 tablespoon peppercorns
1 bunch pechay or cabbage (have the leaves separated)
1 spring onion cut into 3

23
Bulalo/Procedures:

Add the cooking oil to the pot. Wait until it is hot. Add garlic and onion and then saute for about
30 seconds or when the onion is soft.
Take the oxtail and saute as well until it turns light brown. Add water and let it boil. Add the beef
cube and stir so that the cube would melt and be evenly distributed. You can then cover the pot
and cook in low to medium heat.
This is the longest part of the procedure. If you’re using a traditional burner, it may take 2-2 ½
hours for the oxtail to be tender and soft. If you use a pressure cooker, it may only take you
30-40 minutes.
Once you attain your preferred consistency of the meat, you can now proceed by adding ground
peanuts and peanut butter. Stir for about 2-3 minutes. Add the annatto water and cook for 3
minutes.
Get a cup and fill it with cold water until half full. Then, add the cornstarch to the cup. Stir well
and then add the mixed water and cornstarch to the pot and then stir again. This should make
the sauce thicker.
This time, you can add the vegetables. First, add the banana blossoms. Wait for about 5
minutes. Then, add the eggplant and snake beans. Cook for another 5 minutes. Add the bok
choy or pechay and wait for 2 minutes.

24
Sicilian Meatloaf
Ingredients
1 tbsp olive oil
1 red bell pepper, finely chopped
1 small red onion, finely chopped
2 cloves garlic, minced
2 lbs ground beef
3/4 cup Italian style breadcrumbs
1/2 cup parmesan cheese
2 eggs
2 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
2 tbsp parsley, chopped
about 1/4 lb deli ham
12-15 large basil leaves
1 1/4 cup either shredded mozzarella cheese
marinara sauce
cooked pasta or zucchini noodles, if desired
25
• Instructions
• Preheat oven to 350 degrees.
• Heat olive oil in a medium skillet over medium heat.
• Add onion and red pepper.
• Sauté for about 5 minutes, until onions are translucent.
• Add garlic and cook until garlic is fragrant.
• Remove from heat and allow to cool slightly.
• In a large mixing bowl, add ground beef, bread crumbs, parmesan, eggs, tomato paste, salt,
• pepper, parsley and vegetable mixture.
• With your hands, mix until everything is well combined.
• Take a large sheet of parchment paper and lay it out on the counter.
• Place your meat mixture in the center.
• Pat mixture out to form a rectangle about 8"x15".
• Top rectangle with a layer of ham, a layer of basil and then a layer of cheese, leaving a 1 inch
• border all around.
• Starting at the 8 inch end, roll the meatloaf up, jelly roll style, using the parchment paper to help
• guide you.
• Press down on top seam to seal and press the ends together to seal as well.
• Place on a baking sheet lined with parchment paper.
• Bake for 1 hour in preheated oven.
• Remove from oven and allow to rest for 10 minutes before slicing.
• Serve topped with pasta or zucchini noodles, if desired and top with marinara sauce.

26
Slow Cooker Corned Beef in Ginger Beer

Ingredients
• 1 1/2 kg corned beef
• 1 onion large
• 4 whole cloves
• 1 1/4 L ginger beer

• Method
• Peel onion, but leave whole. Stud with the fresh cloves.
• Place onion and corned beef into slow cooker.
• Pour over ginger beer until meat is covered.
• Cook on low for 8-10 hours.
• If meat is not required straight away, wrap in aluminum foil
and refrigerate

27
Slow Cooker Corned Beef in Ginger Beer

Ingredients
• 1 1/2 kg corned beef
• 1 onion large
• 4 whole cloves
• 1 1/4 L ginger beer

• Method
• Peel onion, but leave whole. Stud with the fresh cloves.
• Place onion and corned beef into slow cooker.
• Pour over ginger beer until meat is covered.
• Cook on low for 8-10 hours.
• If meat is not required straight away, wrap in aluminum foil
and refrigerate

28
Beef Tenderloin in Mushroom Sauce

Ingredients
4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

29
Beef Tenderloin in Mushroom Sauce

Directions
In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook
steaks to
desired doneness (for medium-rare, a thermometer should read 135°; medium,
140°), 5-6
minutes per side. Remove from pan, reserving drippings; keep warm.
In same pan, heat drippings and remaining butter over medium-high heat; saute
mushrooms
and green onion until tender. Stir in flour, salt and pepper until blended;
gradually stir in broth
and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir
until thickened,
1-2 minutes. Serve with steaks.

30
Sesame Beef Skewers
Ingredients
1 pound beef top sirloin steak, cut into 1-inch cubes
6 tablespoons sesame ginger salad dressing, divided
1 tablespoon reduced-sodium soy sauce
2 cups chopped fresh pineapple
2 medium apples, chopped
1 tablespoon sweet chili sauce
1 tablespoon lime juice
1/4 teaspoon pepper Directions
1 tablespoon sesame seeds, toasted In a bowl, toss beef with 3 tablespoons dressing and soy sauce; let stand
10 minutes.
Meanwhile, in a large bowl, combine pineapple, apples, chili sauce,
lime juice and pepper; toss
to combine.
Thread beef onto 4 metal or soaked wooden skewers; discard remaining
marinade. Grill
kabobs, covered, over medium heat or broil 4 in. from heat until desired
doneness, 7-9 minutes,
turning occasionally; brush generously with remaining dressing during
the last 3 minutes.
Sprinkle with sesame seeds. Serve with pineapple mixture.
31