Meat in soy sauce: lamb, beef, chicken and pork ribs

To cook meat in soy sauce from pork ribs, you will need

0,50 kg of ribs of pork;
0.30 kg of soybean beans;
30 g of soy sauce;
50 g of starch flour;
salt to taste;
pinch of sodium glutamate (optional);
2 tbsp. l. cognac or wine;
a little sugar;
half-bulbs;
pinch of ginger (powder);
black pepper ground.

Recipe for preparation.

We pre-soak the beans (about a day). Calculate 100 g of dry beans to obtain 400 g of soaked.

Meat is cut with long pieces about 3 cmeach and marinated for about 2 hours in a pre-prepared mixture of soy sauce, sodium glutamate, salt, wine, finely chopped onion, sugar, ground pepper, ginger, wine and a quarter of a glass of water.

Starch flour is brewed in boiled cold water. The mixture should be brewed and drained of excess water. Then put it in marinated meat and mix thoroughly.

Swollen beans are laid out to the ribs in the marinade, mixed and unfolded along the bowls.

We put all this in a steamer and cook for 2 hours.

After the required time has passed, turn off the steamer and take out the bowls. 1 bowl = 1 serving. Very convenient, isn't it?

Of course, this recipe is long in terms of preparation. But believe me, the result is worth it. The ribs will be tender, and the soy sauce will add a certain piquancy to the meat and beans.

Beef in soy sauce hastily

The recipe for this dish will be very useful.working housewives, since it takes about 2 hours to cook beef, and after work there is often neither strength nor time. Quick beef is cooked in just 30 minutes, but the meat is neither soft nor tough, but just right. Keep in mind that the maximum amount of vitamins remains. Soy sauce is almost imperceptible in the finished dish. Necessary products for 3 servings:

beef meat - 0.50 kg;
large onion - 1 pc;
hot red pepper - to taste;
soy sauce - 100 ml;
garlic - 2 cloves

Recipe:

Meat is cut perpendicularly to the fibers on thin blocks of 40 mm in length and 15 mm in width, as in beef Stroganoff. And the fineness of the pieces depends on the speed of their preparation.

Sliced meat is laid out in a bowl with high edges for pickling.

Then the meat should be poured over with soy sauce and leave to marinate in the cold for 3-4 hours or all night. For example, you can marinate in the evening, and cook the next day after work.

Finely chopped, mixed, garlic and onions. Then it is fried in hot oil until it is transparent. In the frying, you can add a little hot pepper to taste.

In a frying pan with onion and garlic, the meat is spread and mixed in sauce.

All this is stewed on high fire for 15-20min. While meat does not allocate juice, it needs to be stirred, then simply covered with a lid. If necessary, water is added. Typically, the meat gives off enough juice, but if you want more gravy, you can add water. In the event that it turned out that the dish is salted, water can also adjust the taste.

After 15 minutes, the dish can be served.

Any side dish or vegetables go well with this dish.Of course, the quality of the meat affects the cooking time, but in any case, it will take no more than 25 minutes. The main thing is to turn off the stove in time, otherwise the meat will simply fall apart. Based on this recipe, you can cook something more unusual. The only condition is that it all must be eaten at once. A minute before it is ready, add coarsely chopped pieces of bell pepper and cucumber. Boiled rice or fresh vegetables are perfect as a side dish for this dish.

Chicken meat in sauce

The combination of chicken gives a rather interesting taste.and soy sauce. Many housewives use soy sauce for the marinade. It turns out quite tasty and aromatic. According to Japanese and Chinese national recipes, chicken can be marinated in soy sauce, sake or wine vinegar, seasoning with various spices to taste. Sometimes honey is added to the marinade. This type of marinade is perfect for goose or duck. Moreover, the longer the meat is in the marinade, the tastier and better it turns out. Products required for the recipe:

chicken leg - 2 pcs.;
white wine - 6 tbsp;
soy sauce - 6 tbsp;
a pinch of sugar;
chicken seasoning - to taste;
pinch of paprika;
several cloves of garlic;
onion - 1 pc.;
pinch of curry;
salt - to taste,
hot pepper (optional).

Recipe for preparation.

Chicken thighs are sprinkled with salt and pepper andput aside for a while while preparing the sauce. Those who follow a diet, it is recommended to remove the skin from the legs, because it contains the greatest amount of cholesterol. If you take chicken breasts instead of chicken breast, which almost does not contain cholesterol, then the dish will get even more dietary. You can not be afraid that the breast will turn dry, because it will be pickled in sauce.

Separately, in a high cup, stir curry,seasoning for chicken and soy sauce. Seasonings are added to taste. In addition to those specified in the recipe, you can use other seasonings, most suited to the taste of the cook to chicken. For piquancy, you can add a pair of cloves of garlic. It will add spice and add extra flavor to the dish. For those who prefer spicy food, you can add ground red pepper.

To add spice, add white saucewine, a little sugar and paprika. All the ingredients of the sauce are thoroughly mixed. Then, in a cup with sauce, add chicken meat and marinate for at least an hour. It is best to pickle 3-4 hours. Meat in a cup for the time marinovki clean in the refrigerator. For more rapid absorption of marinade on meat, longitudinal incisions can be made.

Pre-prepared foil wrappedseparately each ham. By the way, so that the foil does not stick, it can be processed with olive oil. On meat before wrapping, you can lay, chopped onions and garlic, cut into plates. For fans of baked vegetables, you can add two small-cut carrots (one per envelope).

We spread the chicken meat wrapped in a foil on a baking sheet and bake at a temperature of 180 ° for 30-40 minutes until it is completely ready.

Cook the chicken in a dish and serve with greens.

A good side dish for this dish would be:

baked potatoes;
mashed potatoes;
friable boiled rice.

The piquant taste of the sauce is transferred to the meat, and itbecomes simply delicious. Baked or stewed vegetables can also be served as a side dish. The main thing is that the side dish does not have a pronounced taste. Such a very simple and inexpensive dish can surprise even the most sophisticated gourmet.

Steak from a young lamb in soy sauce

Ingredients required for 6 servings:

young lamb steak on the bone - 6 pcs.;
soy sauce for marinade - 0.35 l;
onions - 2 large heads;
cumin — 1/2 tbsp. l. ;
coriander - a pinch to taste;
ground black pepper - 1/2 tbsp;
iodized salt - to taste.

This recipe is for cooking steaks.takes 2 hours. Cooking recipe: When using frozen steaks, they must be defrosted in the refrigerator for about 8 hours (you can leave them overnight). It is not recommended to remove the vacuum packaging. Before you start cooking, you need to remove the packaging and let the steaks stand in a room with a temperature of 23-25 degrees for about 4 hours. The proposed recipe uses fresh young lamb. In order for such meat to "mature", steaks are wrapped in linen napkins and put in the refrigerator for 24 hours. Before you start marinating the meat, steaks need to stand at room temperature for 3-4 hours. Thanks to this, the steaks will be evenly fried during cooking. The marinade is prepared according to the classic recipe. The onion is chopped with a blender until mushy, which will allow it to give the meat its unique aroma. Crush cumin and coriander in a mortar. Add salt and pepper. Season the meat thoroughly with this mixture. Then pour soy sauce into the dish. Put the meat on top, then the marinade. Mix everything thoroughly. If desired, marinate the meat for 3-12 hours. In order to cook steaks correctly, prepare the coals so that the heat is strong, but without tongues of flame. It should be noted that the distance between the coals and the meat varies from 10 to 15 cm. Place the steaks on the grill, which is already quite hot, and fry for 1-2 minutes. Then turn the grill over, and do the same with the back of the steaks. Repeat this procedure 2 times. After that, reduce the temperature and bring the meat to readiness. After the steak is ready, place it on a board, cover with foil and leave it like this for 10 minutes. This is very important, since during this time the meat will be completely soaked, will become aromatic and soft. The cooked steaks are served immediately, as the lamb fat quickly solidifies and the dish loses its flavor. Grilled vegetables can be used as a side dish.