870 steaming recipes

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.

Asian flavor, make your own jerky, use any game meat or even beef

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles.

Braised beef round steak seared and oven-simmered in brandy, dual mustards, juniper berries, shallots, and sun-dried tomatoes. A French-inspired dinner that slices tender and sauces itself.

Salmon steaks baked with white wine, dill, and onion, then topped with a briny caper sauce made from low-fat yogurt and light mayo. A light, flavorful dinner for two ready in 40 minutes.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Seared turkey tenderloin roasted golden, then sliced and drizzled with a glossy whiskey cherry sauce made with cranberry juice, thyme, and dry mustard. A stunning dinner that comes together in just over 30 minutes.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Thin-sliced flank steak stir-fried with zucchini and scallions in a thick salsa sauce, served in crispy baked tortilla cups topped with melted Monterey Jack. A lighter take on tostadas the whole family will love.