Your favorite
thinly sliced meat gets cooked first in hot oil, and then sliced vegetables, with the thicker or tougher ones cooked longer and the more delicate ones cooked shorter.
It sounds like a hip hop dance, but it's actually a Korean dish of warm rice topped with sauteed veggies,
thinly sliced meat or tofu, a fried (or raw) egg and a spicy chili sauce.
This time I deviated from the traditional recipe: firstly,
I thinly sliced the meat (originally it's cubed); secondly, used the thick cream along with sour cream; and finally, the main twist is the addition of small pickled cucumbers.
To get
thinly sliced meat, you can freeze it overnight as it will help you get even slices and then marinade in the fridge for a few hours
They can be toasted by the half - dozen on a baking sheet set under a broiler, and served with a variety of toppings like
thinly sliced meat or smoked salmon; cream cheese, goat cheese, sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts, sliced avocado, tomato, cucumber, radish and capers.
You could transform this super
thinly sliced meat into a cheesy Philly steak sandwich, spicy fajitas or a stir fry with Asian veggies.
To assemble sandwiches:
Thinly slice meat on an angle.
Thinly slice meat and add it to the simmering sauce to reheat — about 5 minutes.
Thinly slice the meat against the grain and serve with the sauce.
Thinly slice the meat against the grain then slice the bell peppers into 1 / 2 - inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.
Let rest for about ten minutes to firm up and come to temp, then
thinly slice the meat and serve with the apples and onions spooned over it.
If you don't have a very sharp knife and a skill at
thinly slicing meat, ask your butcher to do it for you.
Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how
thinly you slice the meat).
Your food processor can also help with
thinly slicing meat, which can be a tricky task without a commercial meat slicer or a supersharp chef's knife and an extremely steady hand.
Not exact matches
Thinly sliced tomatoes Baby arugula Fresh mozzarella cheese Deli
meat of your choice!
Shredded
meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions,
thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
Thinly sliced grilled
meat, more seafood, Chinese cabbage or even the pickled vegetables are also common ingredients.
In Korea, most
meats — like this
thinly sliced, lean beef tenderloin — play a supporting role in meals, helping to keep overall saturated fat intake low.
Cook on each side for about 5 - 7 minutes (if
thinly sliced, longer if thicker) until
meat thermometer registers at least 165 °F and juices run clear.
Slice the
meat thinly and pour some of the sauce over the top, serving the extra on the side, or store it in the fridge for another use.
You can
slice meat thinly and thread onto skewers, cut into cubes and use for kabobs, grill or stir fry with veggies.
You can shred the
meat nicely with two forks or
slice it
thinly with a bit of extra sauce on top.
1 Medium Spaghetti Squash 4 Tablespoons Olive Oil, Divided 3 Spicy or Mild Italian Turkey Sausage Links,
Meat Removed From Casings 3 Cloves Garlic, Peeled &
Thinly Sliced 1/2 Cup White Wine 1 Pint Cherry Tomatoes Salt & Pepper 1/2 Cup Finely Chopped Fresh Herbs (Chives, Basil, Parsley)
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark
meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions,
thinly slices
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white
meat, 50 % dark
meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
The
meat was tender and
thinly sliced.
Once the
meat is cooked to your liking,
slice thinly for taco assembly.
Ingredients - 12 oz beef eye of round (cheap cut of
meat is fine since you're going to
thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and
thinly sliced - 1 head of boy choy, cut and washed
Cut
meat off bones, following curve of ribs, and
thinly slice.
Slice thinly or shred
meat.
Shred the
meat or
slice it
thinly, then pile it in tortillas with your favorite condiments: fresh corn salsa, mango chipotle salsa, or guacamole.
In the potato shell evenly spread the duck mixture, then
thinly slice the pears and spread atop the duck mixture, lightly pressing them into the
meat.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup
thinly sliced onion 1 teaspoon salt 1 1/2 cups
thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup
thinly sliced celery 1 cup
thinly sliced carrots 1/2 cup
thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit
meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the
meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
thinly sliced, boneless chicken breast (if you can't find
thinly cut, simply use a
meat mallet to smash the chicken breast)
2 1/2 pounds stew
meat 1 rounded tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 3 tablespoons extra-virgin olive oil 2 medium onions,
thinly sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2 tablespoons butter 3 tablespoons pine nuts 2 cups couscous 4 scallions, chopped
For authentic flavor and texture in this dish, the
meat should be
sliced very
thinly.
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab
meat * several green onions,
thinly sliced
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew
meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper,
thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark
meat, 50 % white
meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed,
thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
12 King's Hawaiian Sweet Rolls, a 12 - pack 3 cups shredded turkey
meat, or
meat of your choice 3 cups
thinly sliced cabbage 2 tablespoons cilantro leaves, rough chop Sesame Ginger Dressing Spicy Korean Red Pepper Powder BBQ Sauce
These Aushak (Afghan Leek and Scallion Dumplings) are topped with a spiced
meat sauce, dollops of garlicky yogurt, and a sprinkle of
thinly sliced fresh mint.
1 lb beef stew
meat 1 tbsp arrowroot powder salt & pepper 2 tbsp extra-virgin olive oil 1 head broccoli, cut in florets 1 tbsp peeled fresh ginger, grated 1 bunch green onions, white and green parts separated,
thinly sliced 2 tbsp lemon juice (from 1 lemon) red pepper flakes (optional)
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (
meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
ingredients TRIPLE
MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7
slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed,
thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
Additions 1 - 2 cups (1 pound) proteins or
meat, cooked and chopped or very
thinly sliced 1 1/2 cups vegetables, bite - sized, partially pre-cooked 1 cup mushrooms, pieces or
slices, precooked 6 green onions,
thinly sliced 1/2 cup onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
Slice the steak
thinly, against the grain of the
meat.
2 cloves of garlic, minced 3 small shallots,
thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery,
thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond
meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
For a change from red
meat, chargrill some
thinly sliced chicken breast instead.
Instructions: While the broth is simmering,
slice the
meats as
thinly as you can (partially frozen
meats are easier to
slice), or ask your butcher to
slice the
meats paper - thin when you buy them.
Transfer to a cutting board; rest the
meat under foil for five minutes and
slice it against the grain as
thinly as possible.