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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
www.delish.com
Juicy, lemongrass-marinated beef sits atop a refreshing, herb-laden salad in this Thai favorite.
www.allrecipes.com
This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
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These keto ham-stuffed chicken meatballs, topped with a creamy Swiss cheese sauce, are delicious served over zucchini noodles, mashed cauliflower, or simply on their own!
www.chowhound.com
A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.