Beef Recipes
Beef recipes—steaks, stir-fries, braises & rice bowls—with marinade tips, doneness cues, and make-ahead storage for busy cooks.
Smoky Adobo Sirloin Steak 🔥 Juicy, Grilled Perfection
Michael Matthews adapted by JojoM
Baguette with Roast Beef, Arugula, and Shaved Parmesan
Michael Matthews adapted by JojoM
Beef and Chicken Sausage-Stuffed Mini Peppers
Michael Matthews adapted by JojoM
Slow-Simmered Beef Mechado with Tangy Tomato Sauce
DaddyCooks_Ph adapted by JojoM
Ultimate Creamy Beef Stroganoff with Mushrooms
Donal Skehan adapted by JojoM
Juicy Beef Burger, Tomato-Feta & Mint Sour Cream
bites.by.angie (adapted by JojoM)
Ultimate Filipino Beef Caldereta with Peanut Butter Twist
Chef RV Manabat adapted by JojoM
Ultimate Beef Gyudon with Onsen Egg (Chef RV Style)
Chef RV Manabat adapted by JojoM
Ultimate Beef Pares Recipe – Filipino Comfort Food Classic
Chef RV Manabat adapted by JojoM
Tapsilog (Beef Tapa, Garlic Rice & Egg) — Chef RV Style
Chef RV Manabat adapted by JojoM
Creamy Beef & Mushroom Skillet in 15 Minutes
Chef RV Manabat adapted by JojoM
Hearty Meat Sauce Pasta – Easy Family Favorite
Chef RV Manabat adapted by JojoM
Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
Wen Suzuki (whisk.taste.bites) adapted by JojoM
Creamy Beef Salpicao with Cheesy Garlic Twist
Chef RV Manabat adapted by JojoM
Intro
This beef collection brings together quick stir-fries, juicy steaks, slow-simmered braises, and comforting rice bowls. Whether you’re chasing speedy weeknights or Sunday-style comfort, you’ll find high-protein favourites with clear timings, marinades that tenderise, and practical make-ahead notes. Learn how to slice against the grain for tenderness, velvet strips for wok dishes, and rest steaks for maximum juiciness. Use Quick Picks to jump in, scan Make-Ahead & Storage to plan, and check Compare Popular Options to pick by time, skill, and how well each dish keeps.
Quick Picks
- Grill-night hero: Smoky Adobo Sirloin Steak 🔥 Juicy, Grilled Perfection
- Takeaway fix: Better-Than-Takeout Beef and Broccoli Stir-Fry
- Korean favourite: Speedy Beef Bulgogi Bowls—52g Protein in 30 Min
- 20-minute noodle hit: 20-Minute Beef Udon Stir Fry with Black Pepper Sauce
- Comfort classic: Japanese Beef Curry Rice — Rich, Savoury & Comforting
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Smoky Adobo Sirloin Steak | 3–4 days (cooked) | 2 months (raw, marinated) | Reheat gently; brush with butter and juices to gloss. |
| Beef & Broccoli Stir-Fry | 3 days | 2 months | Reheat in a hot pan with a splash of water to loosen sauce. |
| Beef Udon Stir Fry | 2–3 days | Not ideal | Reheat quickly; add fresh spring onions and black pepper. |
| Speedy Beef Bulgogi Bowls | 3–4 days | 2 months | Warm beef and rice together; finish with sesame and herbs. |
| Japanese Beef Curry Rice | 4 days | 3 months | Loosen with stock/water as it thickens; serve over fresh rice. |
| Ultimate Filipino Beef Caldereta | 4 days | 3 months | Reheat till bubbling; add olives/peppers at the end for bite. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Adobo Sirloin Steak | 15–20 min (+marinate) | Easy | ★★★★☆ | Charred edges, juicy centre; great with rice or salad. |
| Beef & Broccoli Stir-Fry | 25–30 min | Easy | ★★★★☆ | Velvet beef for tenderness; weeknight staple. |
| Bulgogi Bowls | 25–30 min | Easy | ★★★★☆ | Sweet–savory glaze; ideal meal-prep with rice. |
| Beef Udon Stir Fry | 20–25 min | Easy | ★★★☆☆ | Peppery sauce; best eaten fresh. |
| Japanese Beef Curry | 2–2.5 h | Easy | ★★★★★ | Improves next day; freezer-friendly. |
| Beef Caldereta | 2–3 h | Intermediate | ★★★★★ | Party classic; rich, peanuty depth. |
Techniques That Matter
- Slice against the grain: For stir-fries and bowls, cut thinly across the fibres; partially freeze for cleaner slices.
- Velveting 101: Toss strips with soy, Shaoxing, oil, and a little cornflour; sear hot for restaurant-tender beef.
- Heat management: Cook in batches to keep the pan sizzling—colour equals flavour.
- Rest your steak: Pull at target temp (e.g., 54–57 °C for medium-rare), rest 5–10 minutes, then slice.
- Build glossy sauces: Deglaze with stock/wine, add aromatics, and finish with butter or sesame oil off-heat.
- Pressure/slow cook smart: For tough cuts (shank, brisket), low and slow or pressure cook yields silky results.
Common Mistakes & Fixes
- Tough stir-fry → Slices too thick/overcooked; cut thinner, velvet, and cook fast over high heat.
- Grey, steamy meat → Pan crowded; fry in batches and preheat until smoking.
- Dry steak → Overcooked/no rest; use a thermometer and rest before slicing.
- Flat flavours → No acid; finish with rice vinegar, calamansi, or lemon to lift richness.
- Split or gluey sauces → Too much starch/heat; add liquid to loosen and simmer briefly.
Serving Ideas / Planner’s Notes
- Portions: 150–200 g cooked beef per person plus 2 veg sides or salad for balance.
- Texture & temp: pair saucy mains with crisp veg (broccoli, beans) and a cool crunchy slaw.
- Carbs to match: jasmine rice, garlic fried rice, udon, or crusty rolls for sandwiches like Steak Frites Sando.
- Garnish bar: spring onions, toasted sesame, chilli oil, pickles—let everyone customise.
- Batch plan: cook double on braises/curries; freeze flat in bags for faster defrosts.
Featured Links
Round out your beef repertoire with wok favourites like Irresistibly Tender Mongolian Beef Stir-Fry, a quick classic Better-Than-Takeout Beef and Broccoli, and a sandwich showstopper Steak Frites Sando with Roasted Garlic Aioli.