'Beef' on Serious Eats

Meet Kroueng, the Secret to These Amazing Cambodian Grilled Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves. More

Cambodian Grilled Lemongrass Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves. More

Why You Should Turn Your Taco Night Into Puffy Taco Night

Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The result is crisp outside and soft within, and way more fun that your standard hard taco shell. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky. More

San Antonio-Style Puffy Tacos With Ground Beef Filling

Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The shells end up crisp outside and soft within, and full of robust corn flavor. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky. More

How to Make Stir-Fried Beef With Chinese Broccoli

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the more familiar broccoli florets. Gai lan pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce in this easy dish. More

Stir-Fried Beef With Chinese Broccoli

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the broccoli florets you might be more accustomed to. Gai lan is mildly bitter, with tender leafy sections and juicy stalks, and it pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce. More

Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

As someone who has spent my whole life in the greater Philadelphia area, I'm most content when there's a big, greasy Philly cheesesteak sandwich full of thinly shaved steak, sweet onions, and melted cheese in front of me. I love cheesesteaks so much that I'm often coming up with new variations on the concept. Today, I want to introduce you to the Philly cheesesteak pierogi. More

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results. More

Tender and Beefy Chicken Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results. More

Meet Ragù Napoletano, Neapolitan-Style Italian Meat Sauce With Pork, Beef, and Sausage

If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home. More

Ragú Napoletano (Neapolitan-Style Italian Meat Sauce with Pork, Beef, and Sausage)

If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home. More

More Posts