Easy "Roast" Beef Made in a Frying Pan

I thought up a way to make 'roast beef' using juse one frying pan, to serve to guests.Serve the roast beef slices with lemon if you like - it will look very nice! For 4 servings. Recipe by EnjoyKitchen

My rice cooker was broken...And my friend's family was coming the next day for an overnight visit.Their son is a growing boy with a big appetite, so I stretched myself a bit to make this!The aluminum foil performs the role of the rice cooker.I basically used it to keep the meat warm!By marinating the sliced beef in a plastic container, the meat will absorb the flavors. You can eat these wrapped in lettuce leaves, so it is a dish well-suited for outdoors picnics. Recipe by Ha-tannookkasan

This was one of the New Year's Eve treats that I had during my second visit to my in-laws. The recipe was actually quite simple when my mother-in-law taught it to me - so easy that even I could make it! Since then, I make this whenever I see inexpensive meat at the supermarket.No points or hints, really. You can make this so easily with inexpensive meat! Plus, it tastes absolutely fabulous!!This will keep for 3 days in the fridge.I usually make this the day before serving. For from 4 servings. Recipe by nmkana

I adapted a recipe that was in my oven's instruction manual and added garlic as well as the resting step. The sauce is my original.After rubbing in the ingredients, if you let the meat rest, the flavors will penetrate and add flavor.Add the meat juices to the sauce to make it richer.If you are serving this to adults, add plenty of black pepper and it'll be a great appetizer with drinks.You can use shortening and Krazy Salt instead of the combined ingredients if you like. Recipe by Mama buta

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!If you like a slightly sweet sauce, reduce the sake and make up the difference by adding mirin. Be sure to brown the meat well, so that it's almost charred. The simmering time depends on the shape and volume of the meat. (For 500 g, simmer for about 8 minutes.) Leave the meat in the sauce as it cools so that the flavors from the sauce will penetrate. This method makes 'roast' beef that's more tender than oven-roasting! For 3 to 4 servings. Recipe by Blue-Island

I made this when my son was coming home and I had less than 30 minutes to prepare dinner. It's a combination of seared beef and roast beef.I was in a hurry so I just used 3 ingredients, but if you add garlic, ginger, onion and celery to the ponzu sauce ,it becomes a lot more luxurious and easy to digest too. Wasabi also works well with this. I made this in the summer but if you're cooking this in the winter, increase the cooking and resting times. Recipe by Asamato

Easily done using the residual heat of the clay pot.Be careful if the edge of the clay pot is too hot, since the Ziploc bag might melt. Recipe by Nagneesan

I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat.If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat.Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK

I made this to entertain my in-laws.Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.)Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi

Roast beef made in an oven is often either undercooked or overcooked... and beef that's raw on the inside is tataki, not roast beef.This recipe is for boiled beef rather than roast beef maybe? Nevertheless, I came to this method as a way of ensuring that the beef is cooked to the right degree of doneness.If the meat is too cold when you start cooking it, it will be raw on the inside so be careful! As I wrote in Step 1, bring the meat to room temperature or as close to it as possible before you start cooking it! Even if the meat doesn't have a good color right after it's cut, it will look nicer after a short time. You can use whatever vegetables you like except for potatoes in the cooking water, but I personally think you have to have celery and leek. Bamboo shoot skins are a great addition, but they are seasonal. Recipe by Tetsuamru

It's a classic. Recipe by MyDining

When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron

Veal Roast! So delicious!

South Indian style.All time favorite side dish.Roasted beef with caramelized onion and garlic in Indian spices.Instant Pot Version. Pairs well with Roti,rice and Naan.

Wanted to try to create a mild but different barbecue sauce. This works in combo with both beef and beans.

This recipe was given to me from my mother-in-law, a fantastic cook who I loved dearly. I learned how to cook from my mother, but when I tasted my mother-in-law's roast beef, it was so delicious I had her write down the recipe. That was 10 years ago. The original has gotten some stains along the way so I posted it here to record it. This version as been modified from the original.My mother-in-law taught me to make this roast with sake. I think it tastes more refreshing with lemon. Even when its hot outside or when I don't feel like eating much, if I make this, it always gets eaten! I even end up eating the onions that were in the marinade and the lettuce that the meat was sitting on. It also works if you use a 100 g cut of meat. This roast keeps well. It's great for entertaining since you can make it the day before and just slice it the day of. It couldn't be easier. For 6-8 servings. Recipe by Kerii dooruko

This is how we make roast beef in our family. The recipes I learned from my mother involve cooking the beef in an oven, or in a wok with vegetables, but I prefer to cook it in a microwave and flavor it simply. I use balsamic vinegar as the sauce. I created this original recipe in order to take in more vinegar, which is good for your skin and helps revive your strength during the hot summer months.If you pre-season the beef with olive oil and honey and let the meat come to room temperature, it will cook without any problems, taste great and be tender too.You can use black vinegar (kurosu) or grain vinegar instead of the balsamic vinegar.If you use herb salt or Krazy Salt as part of the B. ingredients, the meat will be even more delicious. Recipe by food town

This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day.I recommend using a lean cut rather than a marbled cut for roast beef.If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358

I've been making this recipe for my family for years. It's a favorite of my husband and his PawPaw.

Easy crock pot meal! Perfect for a meal then save the rest for sandwiches! Just put in your meat, Coca Cola, seasonings, and vegetables!

Simple and straight-forward.

I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy !

This is a quick, easy and relatively cheap, filling meal. It was a favorite of mine when I was on the road (Thanks Petro!) and I always ordered extra gravy on the side. Now it's among my kids' favorites.

A classic roast beef cooked in a Crock-Pot. Pretty simple and delicious

I had something else cooking in the oven.After Step 3, you can also add the broth to the sauce and microwave it.Added 8/30 - Depending on the type of stove, you may want to to change from medium heat to high heat, and low heat to medium heat. Recipe by Gokumori

It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan

My dad loves beef. So this is in honour of him. He is slowly losing his sight. Rough days deserve, comforting ways. This will be served with a shrimp penne in a garlic butter sauce as a surf and turf dinner, he loves shrimp too.

You can coat the beef all over with the mustard but I prefer to only cover the top.

Love this roast, so tender and good! I cook mine in my ninja cooker. It makes Alot of gravy. I served it over some steam rice I made in my rice cooker. Although, in my pic I just spooned a little bit of gravy from the pot over mine, but you can put however much you want over yours, because it makes a good bit. I also served this with my Mexican cream cheese corn which is also very good!!! You can also serve this roast on hoagies sandwiches, and dip into a side of the gravy. I do it both ways sometimes.