Served With Rice
The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
Tag: Beef
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Chinese Master Stock – “Lo Sui” Braised Beef Shanks
A long, slow simmer in soy sauce and spices turns beef shanks into meaty, gelatinous goodness. Easy to meal prep, and the sauce gets better the more you reuse it.
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One Pot Bolognese Cheesy Pasta Bake
Baking your Bolognese in a Dutch oven results in a deeply savoury, caramelised sauce that is superior to Bolognese made on the stovetop. Oh, and adding cheese never hurts.
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Freezer Friendly Cottage Pie for Meal Prep
This recipe scales up very well. Make a huge batch and enjoy the fruits of your labour. Also includes a recipe for making your own Worcestershire sauce.
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Low Carb Date Night – Steak on Parmesan Pumpkin Purée
Save the carbs for dessert! Here’s a macro-friendly special occasion dinner that is light on calories without sacrificing on taste.
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Taco Beef and Sweet Potatoes for Meal Prep
Bold, savoury flavours are the perfect pairing for the rustic and filling sweetness of sweet potatoes. Take advantage of the oven to make a lot of good, hearty food in one go.
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One Pot Kimchi Jiggae with Beef for Meal Prep
Kimchi and gochujang makes this an easy one pot meal that doesn’t compromise on flavour. Ideal for a weeknight dinner, and scales up well for meal prep.
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A Simple Weeknight Pepper Beef Rice Bowl
Here’s a one-skillet meal that’s loaded with veggies, with enough leftovers to take care of lunch the next day as well. A Chinese take on a Japanese-Chinese classic.
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An Efficient Beef Cheek and Guinness Stew
The right equipment can save you time, effort and money. I made an energy-efficient beef and beer stew using a vacuum cooker which saves on gas and leaves your hands free.
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An Experimental Beef and Broccoli Stir Fry
Blanche your vegetables before you stir fry to improve texture and increase batch sizes. A technique akin to reverse searing steaks, or parboiling potatoes for fries.
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New Improved Gyudon, and the Case For Rice On Top
I never make Gyudon the same way twice, but some things leave an impression. A collection of improvements from a year of Gyudons, and an explanation for why you should (sometimes) put the rice on top and not the bottom.
My spirit animal is a dinosaur
I guess it would be an Oryzasaurus
Categories
Tags
Beef Blog Broccoli Cabbage Carrots Cast iron Cheese Chicken Curry Dashi Date Night Dried scallops Dried shrimp Eggs Fish and seafood Garlic Ginger Glass noodles Gochujang Honey Miso Napa cabbage Old Bay Onion Oven Pasta Peppers Pork Potatoes Salmon Sesame oil Shiitake mushrooms Shrimp Soup Sous Vide Spicy Steaming Stewing Stir fry String beans Sweet potatoes Teriyaki Tomatoes Yogurt Zucchini
