Easy meat slices Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using meat slices. Perfect for busy weeknights and family dinners.
Recipes with meat slices
Slice the pork tenderloin, mix with soy sauce and starch, and marinate for 10 minutes. Heat oil to fry bean paste, minced garlic, and dried chili peppers, add broth and bring to a boil, add the meat slices and blanch the vegetables. Pour the broth into a bowl, add minced garlic and chili powder, and pour hot oil to enhance the aroma. The meat slices are tender and tasty, the soup is spicy and mellow, and the side dishes absorb the red oil. It is hot and refreshing when you take a bite, and it is perfect with rice!
Stir-fried Beef with Bitter Melon presents a contrasting blend of savory and bitter flavors: gently seasoned beef blends with bitter melon, which, after being cooked, retains its distinctive hint of bitterness. The crunchy texture of the bitter melon and the tender slices of meat create harmony in every bite, while shallots, garlic, and ginger add a warm, appetizing aroma. This dish is considered healthy and quick to prepare, but requires extra attention to the process of pressing and sautéing the bitter melon to avoid an overly bitter taste and to prevent overcooking the meat.
Youxian dried tofu has a tender and smooth texture, while still being tough. It is chewy and elastic, with a golden surface, full of texture, rich bean aroma, and a mellow taste. ~ This plate of fried meat with dried tofu looks "crazy" when it is placed on the table, like a delicious version of an overturned paint tray! The dried tofu tastes soft and tender with a bean aroma, and the meat slices are burnt and "juicy", a perfect "rice assassin". The rice has to call "big brother" when it sees it, and it is so cool that I can't stop~
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The pork shoulder has the right amount of fat and lean meat, and the meat is tender. Cut the pork shoulder into thin slices and fry it. The meat is fragrant but not greasy, and soft but not brittle. This dish is marinated with dry rub (salt, five-spice powder, black pepper and garlic powder), which can bring out the original flavor of the meat. No water will overflow when frying, and it will enhance the wok aroma.
This boiled pork hock is absolutely delicious! The slices are tender and juicy, the lean meat isn't dry, and the fat isn't greasy. A subtle meaty aroma fills your mouth with every bite. Dipped in the signature sauce, whether it's the spiciness of the sand ginger or the spiciness of the wasabi, both enhance the meat's natural flavor. The thinly sliced pork is arranged in a flower shape on a plate, garnished with peanuts and cilantro—refreshing and beautiful. Whether served at a New Year's Eve dinner or as a small gathering with friends, this is a truly irresistible dish.
Black seaweed wrapped around white rice, topped with pink, tender Arctic sweet shrimp. Their tails were a vibrant red, as if they'd just jumped out of the water. Placed on the sushi, they looked like a blanket of vibrant red, a breathtakingly fresh quilt covering the rice. Sandwiched between the shrimp and rice, the cheese slices were gleaming with a milky aroma. Inside, tucked away in intestines and crab sticks, the meaty aroma was enough to make your mouth water! The carnivore in my family was so enchanted by the sight of this plate of sushi that he rushed over in two steps. The first bite revealed the crisp seaweed and soft rice, followed by the freshness of the Arctic sweet shrimp, the fragrance of the intestines, and the springiness of the crab sticks. The cheese still sizzled with a milky aroma, and the sweet and sour Thousand Island dressing and mayonnaise accentuated the meaty flavor. The sushi was so fresh, fragrant, and satisfying that I couldn't stop. Look at that guy, his chopsticks seem to have legs, he puts one bite after another into his mouth, and in the blink of an eye, half of the plate is gone, and he is still mumbling, "the shrimps are so fresh" and "the cheese and meat are so delicious together", and finally he picks up the plate and puts it into his mouth, the whole plate is gone in the blink of an eye, and after finishing it, he licks his fingers with satisfaction and shouts, "I'll make another plate tomorrow!"
Soak the velvet mushrooms and tear them into thin strips. Cut the pork belly into thin slices and fry until the oil comes out. Heat the oil and sauté the minced garlic. Add the velvet mushrooms and stir-fry until fragrant. Add the pork slices and fry together. Drizzle with soy sauce and sprinkle with chopped green onions. The mushroom meat is tender and fresh, the pork slices are fragrant but not greasy, and the sauce is wrapped with the freshness of the mushrooms. It is simple, quick and goes well with rice.