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Asian-Style Beef Lettuce Wraps
Ingredients
- For the Filling:
- 1 pound lean ground beef
- 2 teaspoons sesame oil
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ¼ cup low-sodium soy sauce (tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- ½ teaspoon chili flakes (optional)
- To Serve:
- 12 large lettuce leaves (such as Bibb or Romaine, washed and patted dry)
- ½ cup shredded carrots
- ¼ cup chopped fresh cilantro or mint
- ¼ cup chopped peanuts or cashews
Instructions
- In a large skillet, heat sesame oil over medium-high until shimmering and fragrant.
- Add green onions, garlic, and ginger; sauté until softened and aromatic, about 1 minute.
- Crumble in ground beef, stirring frequently to break apart. Cook until no longer pink, about 4 minutes.
- Stir in soy sauce, rice vinegar, brown sugar, and chili flakes. Simmer mixture 2 minutes until most liquid evaporates and flavors meld—listen for the bubbling and inhale savory aromatics.
- Spoon hot mixture into lettuce leaves. Top with carrots, cilantro, and nuts. Serve immediately for maximum crunch and freshness.
Tips
- Have all toppings prepped beforehand for fast assembly.
- The filling can be made up to 3 days ahead; reheat and fill lettuce just before serving.
- Double the batch for meal prep—filling freezes well for up to 1 month.
- Serve with lime wedges for brightness.
Variations
- Swap beef for ground pork, turkey, or chicken.
- For vegetarian adaptation, substitute crumbled tofu or tempeh and increase seasonings.
- Use gluten-free wrappers or smaller endive leaves for mini bites.
- The key to standout red meat appetizers lies not only in the recipes, but also in understanding how to choose the best cuts, slice them properly, and season with purpose. Next, explore essential guidance on selecting meat, mastering slicing techniques, and harnessing the science of seasoning to maximize the flavor and texture in every bite.
- Mastering Meat Cuts and Seasoning for Perfect Appetizers
Best Cuts for Small Bites
Ingredients
- 1 lb beef tenderloin tips or sirloin steak (substitute with top round or flank steak if desired)
- 1 lb lamb loin or lamb leg steaks
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Optional: fresh herbs such as rosemary or thyme
Instructions
- Pat meats dry with paper towels; this step promotes even browning and crust development.
- Place beef or lamb on a clean cutting board. Trim any excess fat and silver skin with the tip of a sharp knife; remove tough connective tissue for a more tender bite.
- For tenderloin tips, simply cut into 1-inch cubes or thin strips. For sirloin, slice across the grain to minimize chewiness (the muscle fibers should be short and disrupted).
- Drizzle olive oil over the surfaces and season generously with salt and pepper, pressing seasoning gently into the meat.
- Proceed to your chosen cooking method, aiming for high heat and brief cook times. Visual cue: meats should sizzle upon contact with the pan or grill, developing a caramelized crust while remaining pink and juicy inside.
- Avoid overcooking; small pieces become tough quickly. Pull from heat when still slightly underdone—carryover cooking will finish them.
- Marbling (thin veins of fat within the meat) enhances juiciness and flavor; select cuts with visible marbling whenever possible.
- Prepare and slice meats just before cooking to avoid oxidation and drying out.
- Uncooked, trimmed and seasoned cuts can be stored refrigerated up to 24 hours ahead.
Variations
- For leaner options, choose bison or venison cuts, following the same techniques.
- Substitute olive oil with avocado oil for higher-heat applications.
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