Meat recipe collection

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.

Chinese-style steamed stuffed clams with cherrystones, minced pork, ginger, scallion, and soy. A dim sum appetizer with delicate seafood layered over savory pork in the half shell.

Steve's meatloaf: classic comfort-food meatloaf with marinara, garlic, and a hint of nutmeg, served with a creamy mushroom and sour cream sauce. Sunday supper at its most satisfying.

Spicy yogurt-crusted chicken with garam masala, Dijon mustard, horseradish, and Worcestershire in a tangy yogurt marinade, coated in seasoned bread crumbs and baked crispy.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Beef and broccoli stir-fry in oyster sauce with garlic, ginger, and scallions. Marinated flank steak seared in a hot wok with crisp-tender broccoli, better than takeout.

Stir-fried pork with dried black mushrooms, celery, onion, and scallions in soy sauce, ready to toss with chow mein or lo mein noodles. A versatile Chinese noodle topping that comes together in minutes.

Stir-fried pork in wine sauce is a classic Chinese dish with stir-fried pork loin braised in a homemade wine lees paste of rice, yeast, soy, and sherry.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.

Stir-fried beef and vegetables: a classic Chinese wok dish with marinated beef, crisp onions, and green peppers in a quick garlic-ginger soy sauce. Ready in under 20 minutes from wok to table.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.