Fried Meat Recipes

Steps:

• Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
• Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
• Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
• Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

Steps:

• Slice the beef against its grains into 1 inch long pieces.
• Marinate the beef with the turmeric powder and salt for an hour (could also be left in the fridge overnight.
• Finely slice the shallots and chillies.
• Heat oil in a frying pan until hot and fry the beef (use medium heat).
• When the frying pan becomes smoky, add water inches.
• Leave until water is dried up, stirring occasionally.
• Add shallots and chillies and fry up until soft and a little bit charred.
• Add soy sauce, if using, and fry for a few more minutes.
• Serve up.

Steps:

• Fry the onion in the oil till golden brown.
• Add the meat and brown them too and saute for around 10 mins.
• Now add the salt and red chillies.
• Keep sauteing and add a little water (1 tsp at a time) from time to time so that the meat does not burn but not too much.
• Cook till meat is done and browned.
• Serve with dal and rice and stuffed eggplant (bharli vangi).
• That was my combo of a meal last night.
• Lovely!

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.