How To make Chicken and Beef

Meal Prep For The Week In Under An Hour | Beef Stir Fry Recipe

This Korean-style beef stir fry is easy and cheap to put together and will set you up for the week in under 45 minutes. It's packed with flavour, texture, and nutrients to give you the energy to get through the day. Please enjoy.

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Ingredients -

1 1/2 Tbsp (30ml) - Peanut Oil
1kg (2.2lbs) - Beef Mince (Ground Beef)
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
1 - Carrot, Washed & Grated
1 - Bunch Broccolini, Chopped (300g - 10.5oz)
Seasoning To Taste

Sauce -

100ml (100g) - Low Sodium Soy Sauce
2 Tbsp (40ml) - Rice Vinegar
70g (2.4oz) - Brown Sugar
3 tsp (15ml) - Toasted Sesame Oil
5 - Cloves Garlic, Minced
15g (0.5oz) - Ginger, Minced
1/2 tsp (1.5g) - Chilli Flakes (Optional)
Seasoning To Taste

Garnish

1 - Spring Onion, Sliced (Optional)
Sesame Seeds To Taste (Optional)

Jasmine Rice

300g (1 1/2 Cups) - Jasmine Rice, Washed
500g (2 Cups) - Cold Water
Salt To Taste

Recipe Notes -

Always freeze before 3 days if you know this won’t be eaten before then. I said 5 days in the video but disregard that and stick to 3.

#mealprep #highprotien #stirfry

Restaurant Style Seekh Kabab Recipe Make With Chicken/ Beef, Soft Chicken Seekh Kabab At Home

Chicken seekh kabab by cooking with passion

Not to brag but I think my shaking beef recipe is THE BEST HANDS DOWN!!!

SHAKING BEEF/ BO LUC LAC⤵️

MARINADE
2 lbs beef, cubed
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper

ADDITIONAL INGREDIENTS
2 TBSP butter

1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night for best results)

2. Then on a skillet with some heat, cook/ sear your beef. I cooked mine in batches to get a nice crust on my beef.

3. After everything is seared, add all of your beef back into the skillet and add 2 TBSP of butter.

4. Cook until butter is melted.

5. Serve with rice, veggie of choice & dipping sauce. My dipping sauce is salt, pepper and lime juice.

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DOs and DONT’s when cooking Vietnamese shaking beef

- DON’T: over crowd your skillet and cook in batches if you must
- DO: wipe your skillet clean in between each batch
- DO: wait til your skillet is HOTT before adding your beef to cook
- Once you’ve added an even layer of beef, DON’T touch the beef!! Leave her alone to sear!

NOTE: when you over crowd your skillet with beef, temperature decreases. Essentially, you end up steaming your beef, not searing it (so you won’t achieve that nice brown/ crust on your beef)

‼️ Follow these tips and your shaking beef will not only taste amazing, but it will also look amazing

Creamy Shells and Beef

Beef, Chicken and Vegetable sauce| beef chicken stir fry recipe | Aku Dede

#Akudede #beefstirfry #chickenstirfry #chinese
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For more recipes :



Pepper steak recipe:



Indomie/ instant noodles recipe:



Fante Fante recipe :



Homemade burger:



Authentic Ghana waakye
Ingredients;
Half kilo Chicken breast
Half kilo Shredded beef
Red, yellow, green bell pepper (1 each)
1 cups Cauliflower
1 cups Broccoli
1 cup Carrots
1 large Pink onion
Salt
Chili flakes
Oil

Chicken marinade
1 tsp Ginger powder
1 tsp Garlic powder
1/2 tbsp Chicken seasoning
1/2 tsp Salt
1/2 tsp Black pepper
1 tbsp Soy sauce
1 and half Maple syrup substitute with honey
1 and half Oyster sauce

Beef marinade
1 tsp Ginger powder
1 tsp Garlic powder
1/2 tbsp Beef seasoning
1/2 tsp Salt
2 tsp Baking soda
1/2 tsp Black pepper
1 tbsp Soy sauce
1 and half Maple syrup substitute with honey
1 and half Oyster sauce

Slurry
2 cups of water
1 tspn black pepper
2 tbsp oyster sauce
1 tbsp dark soy sauce
4 tsp cornstarch

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Chicken Steak | Bistek Tagalog style | Cooking guide

Step by step guide on How to cook Chicken Steak Bistek tagalog style


Ingredients:


Mantika / Cooking oil
Chicken Breast - 500g to 1 kilo, sliced thinly
Tubig / Water - 4 cups
Pamintang durog / Ground black pepper - 1/2 teaspoon
Toyo / Soy sauce - 1 cup or 236ml
Kalamansi juice -1/3 cup or 80ml or 5 1/2 tbsp ( you can also use lemon or lime juice )
Sibuyas na puti / White onion - 1 pc ( large size ) cut into rings ( you can also use red onions )



Procedure:

In a large bowl, make marinade by combining Soy sauce, Kalamansi juice and ground black pepper
Add the Chicken breast on the Marinade mixture then cover the bowl
Marinate the Chicken breast for 1 hour in refrigerator
After marinating the Chicken breast for 1 hour, drain it first
Add the drained marinade on our Marinade mixture



Medium heat setting:


Saute Onion rings for 30 seconds and set aside
On the same pan and oil we used, Fry the marinated Chicken breast until brown in color, then set aside
Add 2 cups of water on the Marinade mixture
Using a different Pan, add 3 tablespoons of oil we used to cook the Chicken breast
Add the Chicken breast we fried, then add the marinade mixture
Cover the pan for 15 minutes ( Low to medium heat )
After 15 minutes add another 2 cups of water so that the sauce won't be dried and emptied, cover the pan again for 10 minutes and let it simmer
After 10 minutes, add the sauteed Onion rings
Cover the pan for 3 minutes
After 3 minutes, your Chicken Steak is cooked!
Serve hot and Enjoy!



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