This salad combines the classic flavors of Northeastern Thailand with ingredients readily available in the average supermarket. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind.
'@quick-meat' on Serious Eats
Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.
Quick-cooking skirt steak is topped with a charred corn salsa mixed with sweet summer peaches for a weeknight meal that's ready in just 15 minutes.
Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce.
Thin, tender strips of lean marinated pork are tossed with Chinese chives and yellow chives in a light coating of soy sauce and Shaoxing wine seasoned with white pepper. This is a quick and easy dish that goes from fridge to table in about 30 minutes.
Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.
It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms.
Pork loves sweet, snappy counterparts—think pulled pork and cole slaw, or pork chops with sautéed apples. Maybe that's why pork and beans are such a classic Chinese combination. In this version, I use sliced marinated pork loin stir-fried very quickly with some blanched green beans, all flavored with ginger, garlic, and a simple marinade. It comes together in just about the same time that it takes to steam a batch of rice, making this a perfect weeknight meal.
Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.
This classic hot, sour, and spicy Thai rice soup is flavored with lemongrass, pork, and fish sauce, and comes together in just 25 minutes.
This quick stir-fry combines tender marinated flank steak with onions and leek greens, flavored with a simple but balanced sauce made with soy sauce, fish sauce, and sesame oil.
These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country.
This stir-fry of pork belly, dried squid, celery, and carrot is exemplary of Hakka cuisine.
Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the bourbon before noon.
These lamb sandwiches with caciocavallo cheese, watercress, and an olive-anchovy mayonnaise are a great way to use leftover lamb as a distinct and hearty meal.
A quick and easy stir-fry with celery root, fennel, and Chinese sausage.
Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour.
Chinese black bean sauce has the power to make anything it touches taste meatier and more robust. More importantly, it does this almost instantly, without any long simmering required. This is especially welcome on a busy weeknight, because all I have to do is prep and cook some vegetables and meat, boil some noodles, mix in sauce, and serve.