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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Wide rice noodles stir-fried at high heat with marinated flank steak, onion, scallions and bean sprouts in a soy-based sauce. Finished with sesame oil.
Beef Chow Fun (Dry-Fried Beef Ho Fun) is a Cantonese dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.
Asian AmericanDinner, Side Dish25 minServes 6285 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Beef mince stir-fried with garlic and scrambled egg, then tossed with chow mein noodles, cabbage, carrot and bean sprouts in a soy and oyster sauce thickened with a cornflour slurry.
Cubes of beef rump simmered for about an hour in a blended onion, yoghurt and tomato curry base with curry leaves and ground spices, finished with coconut milk and green chillies, and served with a spiced baked pilau.
Baked empanadas in a butter and milk dough, filled with beef mince and chorizo cooked with potato, tomato and spices, and dotted with chopped olives and hard-boiled egg before sealing.
Brazilian, South AmericanAppetizer, Mains1 hr 35 minServes 10357 kcalDiabetic
Beef Fillet with Pepper and Pumpkin Cream is a Italian main courses built around beef. It takes 45 min in total and serves 4. It pairs well with mashed potatoes and roasted carrots.
Day-old rice stir-fried in a wok with caramelised beef mince, scrambled eggs, frozen peas, carrots and corn, and a dark soy and oyster sauce, finished with green onions.
Wide hor fun noodles wok-tossed with flash-fried marinated beef slices, beansprouts and spring onion in oyster and dark soy, finished with sesame and white pepper.
Braising steak browned and simmered in red wine and beef stock with baby onions, carrots and thyme, crowned with overlapping potato slices that crisp in a hot oven.
Meet Carne en Salsa Criolla, a comforting Salvadoran classic that puts tender chunks of beef in a rich, gently spiced tomato sauce. Sweet peppers, onions and fresh herbs give it a warm, aromatic depth, while a slow simmer coaxes every flavour to the surface. Served with rice or warm tortillas, it brings a genuine taste of El Salvador straight to your table, homely, satisfying and wonderfully easy to make.
Skewered ground beef kofta seasoned with cumin, oregano, mint and parsley, seared in a cast iron skillet and served with a cucumber, dill and lemon tzatziki.
Pasta meets a Korean pantry staple as beef brisket, shiitake, garlic and peperoncino are tossed in a ssamjang and oyster sauce coating. The sauce clings to the noodles for a savory, gently spicy finish.
Spiced beef mince pressed onto flat skewers and griddled with onion wedges until charred, served with a preserved lemon and garlic yoghurt dip and fresh mint.
Tender beef shin, mushrooms, and baby onions in a rich wine gravy, baked under thyme-flecked puff pastry around a marrow bone, with honey-glazed Chantenay carrots alongside.
Beef short ribs braised until tender and glazed with a homemade barbecue sauce, served with baked Gruyère macaroni cheese and a tangy raw and cooked beetroot slaw.
Beef slices rolled around soy-seasoned green onion and carrot, flour-dusted, grilled, and glazed in a fresh cream sauce, with green beans cooked alongside.
A whole beef rump cap, heavily salted and slow-roasted to edge-to-edge medium rare, then broiled so its scored fat cap turns golden and crackly. The thin slices carry prime-rib richness from a far less expensive cut.
Beef shank pressure-cooked with apple, onion and aromatics until it slices like butter, then simmered at the table over enoki mushrooms and chives with a mustard soy dip.
Cross-cut beef shin braises in chicken stock until it yields to a skewer, served over saffron puntalette enriched with butter, cream and Parmesan. Orange gremolata showers the meat at the table.
Whole beef shin sealed and braised in a tomato, carrot and celery sauce until it shreds, served over fresh-cut semolina pasta strips with grated gouda and oregano.
Slow-cooked beef shin is served with a creamy celery risotto brightened with lemon and topped with fresh parsley gremolata. The beef cooks gently until tender, leaving you free to make the risotto shortly before serving.