777 steamed recipes

Make a flavorful roast by using mustard, thyme and black pepper. Simply delicious!

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Quick microwave swordfish with sun-dried tomato paste, rosemary, and lemon. Easy Mediterranean fish dinner ready in 15 minutes with bold, concentrated flavors.

Pan-fried salmon steak with green onions, fresh dill, and lemon. A no-fuss dinner for one that's crusty on the outside and tender inside in about 30 minutes.

Browned blade steak simmered with onions in a simple lemon juice and brown sugar sauce. Just 7 ingredients, one pot, and 40 minutes for a hearty beef dinner over rice.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.