This is one of my childhood favorites that my mom use to make. This is one dish that always had me going back for 2nds and 3rds. Let me know what you think.

I love making meals in my cast iron skillet

I wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

#reststylePaneer Steak With Burnt Garlic Herbed Rice is basically a restaurant style dish. Nowadays, we can see a new revolution in the menus of many new age restaurants. Quite a lot of new dishes can be seen on their menus.One such dish is steak, then be it chicken or cottage cheese. Either grilled veggies are served by the side or at times even some buttered herbed rice is served alongside! The dish I have presented here is on the same lines, where I have added a delicious sauce made with roasted red bell peppers and cashewnuts. The sauce is extremely flavourful and ups the taste level of the entire dish!I have added here as much veggies as I can, as it increases the health quotient of the dish! And the main thing over here is that, these dishes are sold at such high prices in restaurants, but preparing this dish at home has costed me almost less than half the cost I would be paying for four! All this inspite of the cost of these ingredients being on the higher side! So go ahead and surely give this dish a try at least once, and I assure you that you won’t be dissapointed!A small tip, the marinade prepared here is so delicious in itself, that it can be used to make grill sandwiches and can be used with fish or chicken too to make non vegetarian steaks!

A lite meal I made in the summer...

It was a secret menu from an Italian restaurant where I was working part-time when I was a student. A famous male enka song singer who was a regular in the restaurant loved it. There were no baby leaves at that time so we were serving this with a pile of shredded Japanese leek on top.Use lots of butter ! That's all you need to do.If you follow this rule, any kind of meat is okay! Recipe by Bajimama

When I visited my husband house, I had this steak dish and loved it!Now this has become my family’s Japanese-style steak.You can change the vegetables as you like. However, please use celery and onion! Recipe by Yukorin

This is my easy and fast version of a steak fajita meal that even kids will love 😊

Pan frying beef so that it comes out tender is pretty complicated. Domestic marbled beef is expensive! So I recommend using domestic round or American beef cut for steak. Both are grain fed. Australian and New Zealand beef is raised in grass pastures so it tends to be a bit too tough for steak, but if you cut it on the thin side it may work.In any case, rice cookers are amazing.The critical points are the thickness of the beef and the keep-warm time. I used a thick piece of meat this time, but you can use thinner meat and keep it in the rice cooker for 30 minutes - that may be even tastier. Please find the right combination of thickness and keep-warm time that works best for you.As a guideline, for a 1 cm piece of beef, keep it in the rice cooker for 20 minutes; for 2 cm, 30 minutes; and for 3 cm 40 minutes. Recipe by nagumo

Well I had leftover ribeye steak from earlier barbecue and decide to use it to prepare an other delicious meal for dinner!It came out pretty good : )