Beef Recipes
Beef recipes—steaks, stir-fries, braises & rice bowls—with marinade tips, doneness cues, and make-ahead storage for busy cooks.
Cavite’s Iconic Minitsahang Baka – The Ultimate Mechado Upgrade 🇵🇭🔥
Camille R Colmenares
240 min
Irresistibly Tender Mongolian Beef Stir-Fry
Mandy from Souped Up Recipes adopted by JojoM
25 min
Hearty Moroccan Harira—Beef, Noodles & Legumes
Sivan’s Kitchen (adapted by JojoM)
155 min
Creamy No-Bake Mac and Cheese with Meat Sauce
Chef RV Manabat adapted by JojoM
50 min
One-Pot Chuck Roast—Tender, Juicy & Meal-Prep Ready!
Shredhappens (adapted by JojoM)
280 min
Speedy Beef Bulgogi Bowls—52g Protein in 30 Min
Finntonry (adapted by JojoM)
30 min
Slow Cooker French Dip Sandwiches 🥪—Tender Beef & Rich Au Jus
Michael Matthews (adapted by JojoM)
630 min
Supremely Spicy Chili 🌶️—Bold, Hearty & Packed with Flavor
Michael Matthews (adapted by JojoM)
180 min
Ultimate Filipino Tapsilog—Garlic Rice, Tapa & Eggs!
Zach Karpen (adapted by JojoM)
45 min
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.