10+ Meat Recipes for Easy and Delicious Meals

Meat recipes bring variety and satisfaction to everyday cooking. Whether you’re into beef, chicken, pork, or something else, you’ll find options here that suit your mood and style.

You can find simple and delicious options that make mealtime easier and more enjoyable.

Cooking with meat opens up so many choices, from quick weeknight fixes to slow-cooked dishes that pack in flavor. You don’t need to be a pro—these recipes keep things straightforward.

This guide will help you try out different ways to cook meat, whether you’ve got a packed schedule or extra time to play in the kitchen.

Ingredients

• Meat (beef, chicken, pork, or other)
• Oil or butter
• Salt and pepper
• Basic herbs and spices (optional)

Cooking Instructions

1. Pick your meat and trim or cut it as needed.
2. Season with salt, pepper, and whatever herbs or spices you’re feeling.
3. Heat oil or butter in a pan or oven-safe dish.
4. Cook on medium heat until browned, or bake at 350°F / 175°C if you’re using the oven.
5. Check if it’s done by cutting into the thickest part or using a thermometer.
6. Let it rest a few minutes before serving.

1) Slow-Braised Beef Chuck with Beans

Slow-braised beef chuck is a classic if you want tender, fall-apart meat. Sear the beef first to lock in flavor.

Then, cook it low and slow with beans, onions, garlic, and tomatoes. This method draws out deep flavor with minimal effort.

You can use a Dutch oven or a slow cooker. The long cook time breaks down the meat and keeps it juicy.

Beans add heartiness and make the meal extra filling. Serve with crusty bread or pile it over rice if you’re feeling cozy.

Ingredients

• 2 to 3 pounds beef chuck roast
• 1 can white beans, drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a Dutch oven over medium-high.
3. Brown beef on all sides, then set aside.
4. Cook onions and garlic until soft.
5. Return beef, add tomatoes and beans.
6. Cover and cook in the oven for 3 hours, or until beef is tender.
7. Season with salt and pepper.

2) 30-Minute Mongolian Beef

You can whip up Mongolian beef in about half an hour. Thin flank steak cooks up fast and stays tender.

The sauce is a mix of soy, brown sugar, garlic, and ginger—sweet, savory, and just a bit sticky. It’s perfect for busy nights when you want something a little special without much fuss.

Serve it with rice or steamed veggies. The contrast of crispy edges and glossy sauce is just so good.

Ingredients

• 1 lb flank steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• Green onions (optional), sliced

Cooking Instructions

1. Heat oil over medium-high.
2. Cook steak slices until browned, about 3-4 minutes.
3. Mix soy sauce, brown sugar, garlic, and ginger in a bowl.
4. Pour sauce into the pan, stir until sticky, about 2 minutes.
5. Toss in green onions if you want, and serve hot.

For details, check this 30-Minute Mongolian Beef recipe.

3) Florentine Butter Chicken

Florentine Butter Chicken is simple and packed with flavor. You cook the chicken in browned butter for a nutty, rich taste.

A squeeze of lemon at the end adds brightness. Toss in cherry tomatoes and fresh herbs like thyme or basil if you want to jazz it up.

The butter keeps the chicken juicy. This dish is comforting but not heavy, and it goes great with veggies or a light salad.

Ingredients:

• 2 skin-on chicken breasts
• Salt and pepper
• 1/2 cup gluten-free flour
• 2 tbsp avocado oil
• 3 tbsp butter plus 2 tbsp extra
• 1/2 lemon (juiced)
• Fresh thyme or basil (optional)
• Burst cherry tomatoes (optional)

Cooking Instructions:

1. Season chicken with salt and pepper.
2. Lightly coat with flour.
3. Heat oil and 3 tbsp butter in a pan over medium.
4. Cook chicken until golden and done, about 6-8 minutes per side.
5. Add tomatoes and herbs, cook for 2 minutes.
6. Finish with 2 tbsp butter and lemon juice.
7. Serve warm.

4) Chicken Katsu

Chicken Katsu is a Japanese classic—crispy, tender, and super satisfying. Use boneless chicken breasts or thighs and pound them thin for even cooking.

Coat the chicken in flour, dip in egg, then press into panko breadcrumbs. Fry in hot oil until both sides are golden brown.

It’s usually served with rice and tangy tonkatsu sauce. Shredded cabbage on the side adds a nice crunch.

Keep your oil around 350°F (175°C) for best results. This helps you get that perfect crispy bite.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• Salt and pepper
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 to 2 cups panko breadcrumbs
• Oil for frying

Cooking Instructions

1. Pound chicken to ½-inch thick.
2. Season with salt and pepper.
3. Coat in flour, dip in egg.
4. Press into panko until well covered.
5. Heat oil to 350°F (175°C).
6. Fry 3-4 minutes per side until golden.
7. Drain on paper towels and serve.

Learn more from this Chicken Katsu recipe.

5) Steak au Poivre with Red Wine Sauce

Steak au Poivre is a French favorite that’s easier than it sounds. Press cracked black pepper onto a thick steak and season with salt.

Sear it in a hot pan to your liking—usually 2 to 2.5 minutes per side for medium-rare. Then, use the pan drippings to make a quick red wine sauce.

The sauce adds richness and ties everything together. It’s a go-to when you want something special but don’t want to fuss.

Ingredients

• 1 (1-inch thick) rib eye or filet mignon steak
• 1 teaspoon kosher salt
• 1 tablespoon cracked black pepper
• 1/4 cup red wine
• 1/4 cup unsalted butter

Cooking Instructions

1. Press pepper onto both sides of steak, season with salt.
2. Heat skillet over high, sear steak 2-2.5 minutes per side for medium-rare (130°F/54°C).
3. Set steak aside and keep warm.
4. Deglaze pan with red wine, scraping up browned bits.
5. Stir in butter for a smooth sauce.
6. Pour sauce over steak and serve.

For more tips, see this Steak au Poivre with Red Wine Pan Sauce.

6) Ground Beef and Gravy

Ground beef and gravy is pure comfort food and takes about 20 minutes to make. It’s a lifesaver on busy nights when you want something hearty.

The gravy comes together with beef juices, onions, and a splash of Worcestershire. Serve over mashed potatoes or rice for a classic, no-fuss dinner.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons butter or oil

Cooking Instructions

1. Heat butter or oil in a skillet over medium.
2. Brown ground beef, then add onion and garlic.
3. Sprinkle in flour and stir.
4. Slowly pour in beef broth, stirring to avoid lumps.
5. Add Worcestershire, salt, and pepper.
6. Simmer 5-10 minutes until gravy thickens.
7. Serve over potatoes or rice.

For a full recipe, check this ground beef and gravy.

7) Honey-Glazed Carrots with Herbs

Honey-glazed carrots are a sweet and simple side that goes with almost any meat dish. Roast the carrots until they’re tender and just starting to caramelize.

Honey brings out their natural sweetness, and a sprinkle of fresh herbs like thyme or parsley brightens everything up. It all comes together in about 30 minutes at 400°F (205°C).

Toss the carrots with honey, olive oil, and herbs before roasting for a glossy, flavorful finish.

Ingredients

• 1 lb carrots, peeled and cut
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp fresh thyme or parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Toss carrots with honey, olive oil, salt, pepper, and herbs.
3. Spread on a baking sheet in a single layer.
4. Roast 25-30 minutes, stirring halfway.
5. Serve warm.

8) Greek Lemon Potatoes

Greek Lemon Potatoes are bright, juicy, and super simple. They soak up flavor from garlic, lemon juice, olive oil, and oregano.

Cut potatoes into wedges and let them cook in a lemon-garlic sauce before roasting to golden brown. The insides stay soft, while the outsides get crisp.

These potatoes go with almost any meat dish, or you can snack on them solo. Yukon Golds work best for that creamy texture.

Ingredients

• 2 pounds potatoes, cut into wedges
• ½ cup olive oil
• ½ cup fresh lemon juice
• 3 garlic cloves, minced
• 2-3 teaspoons dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. In a baking dish, combine lemon juice, olive oil, garlic, oregano, salt, and pepper.

3. Add potato wedges and toss them until they’re coated.

4. Roast for about 45-50 minutes. Turn the potatoes once halfway through. They should come out golden and tender.

9) Skirt Steak Fajita Plates

Skirt steak really shines in fajitas—it cooks fast and stays juicy on the grill. If you marinate it for a few hours, you’ll get even more flavor and tenderness.

After grilling, slice the steak thinly across the grain. That keeps each bite tender. Serve it up with sautéed onions and bell peppers on warm tortillas.

Pile on salsa, guacamole, or maybe a dollop of sour cream if you’re feeling it.

Ingredients

• 1 1/2 pounds skirt steak
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1 teaspoon kosher salt
• 1 onion, sliced
• 2 bell peppers, sliced
• Tortillas

Cooking Instructions

1. Whisk olive oil, lime juice, soy sauce, and salt into a marinade.

2. Let the skirt steak soak in the marinade for 4-5 hours in the fridge.

3. Fire up your grill to medium-high (about 400°F / 205°C).

4. Grill the steak for 3-5 minutes per side. Go for medium rare or however you like it.

5. Let the steak rest for about 5 minutes. Slice it thin across the grain.

6. Sauté onions and peppers until they’re soft and just a little caramelized.

7. Warm the tortillas and build your fajitas with steak, veggies, and whatever toppings you crave.

10) Classic Pot Roast

A classic pot roast just feels like home. Start with a beef chuck roast and brown it well for that deep flavor.

Cook it slowly in broth with onions, carrots, and potatoes. The long cooking makes the meat fall-apart tender, and the broth turns into a rich sauce that’s perfect for spooning over everything.

You can make pot roast on the stovetop, in the oven, or even in a slow cooker. Either way, your kitchen’s going to smell amazing.

Ingredients

• 4-pound beef chuck roast
• 1 ½ tablespoons kosher salt
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 4 potatoes, cut into chunks
• 3 cups beef broth

Cooking Instructions

1. Preheat your oven to 325°F (163°C).

2. Sprinkle salt all over the roast.

3. Heat up some olive oil in a pot. Brown the roast on every side—don’t rush it.

4. Toss in onion, carrots, and potatoes.

5. Pour in the beef broth.

6. Cover the pot and slide it into the oven. Let it cook for around 3 hours, or until the meat feels tender when you poke it.

7. Pull out the roast and veggies.

8. Want a thicker sauce? Simmer what’s left in the pot for a few minutes.

9. Serve everything warm, with that rich sauce drizzled on top.

Honestly, this dish makes for a cozy, no-fuss dinner. If you want to see how the pros do it, check out Billy Parisi’s recipe page.