Neilaa Recipes

04/08/2026

Cashew Chicken

Ingredients:

500g chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
Salt and black pepper to taste
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/3 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon honey or sugar
1/2 cup chicken broth
1/2 cup roasted cashews
1 red bell pepper, chopped
1 green bell pepper, chopped
2 green onions, sliced
1 teaspoon sesame oil

Directions:

Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat 1 tablespoon oil in a pan over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
In the same pan, add remaining oil and sauté garlic and ginger until fragrant.
Add bell peppers and stir-fry for 2–3 minutes until slightly tender.
Stir in soy sauce, oyster sauce, hoisin sauce, honey, and chicken broth. Mix well.
Return chicken to the pan and toss to coat in the sauce.
Add cashews and cook for another 2–3 minutes.
Drizzle with sesame oil and garnish with green onions before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings

04/08/2026

04/08/2026

Bourbon Chicken

Ingredients:

500g chicken thighs, boneless and cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup bourbon (or apple juice as substitute)
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 teaspoon chili flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water
2 green onions, sliced (for garnish)

Directions:

Heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces and cook until browned and fully cooked, about 6–8 minutes. Remove and set aside.
In the same pan, sauté garlic and ginger until fragrant.
Add soy sauce, brown sugar, bourbon, ketchup, and apple cider vinegar. Stir well and bring to a simmer.
Return the chicken to the pan and toss to coat in the sauce.
Add cornstarch slurry and cook until the sauce thickens and becomes glossy.
Stir in chili flakes if using.
Garnish with green onions and serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings

04/08/2026

French Onion Pot Roast

Ingredients:

1.5 kg beef chuck roast
Salt and black pepper to taste
2 tablespoons olive oil
3 large onions, thinly sliced
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon flour
1 cup beef broth
1/2 cup dry white wine (optional)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
2 bay leaves
1/2 cup shredded Gruyère cheese (optional)
Fresh parsley, chopped (for garnish)

Directions:

Season the beef roast with salt and black pepper.
Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
In the same pot, melt butter and add sliced onions. Cook slowly over medium-low heat for 20–25 minutes until deeply caramelized.
Add garlic and cook for another minute.
Sprinkle flour over the onions and stir to form a light roux.
Pour in beef broth and wine, stirring well to create a smooth sauce.
Add thyme, Worcestershire sauce, and bay leaves.
Return the beef to the pot, cover, and simmer on low heat for 2.5 to 3 hours until tender.
Optional: Sprinkle Gruyère cheese over the roast during the final minutes to melt.
Garnish with parsley and serve with the rich onion gravy.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 580 kcal | Servings: 6 servings

04/08/2026

Asian Sticky BBQ Chuck Roast

Ingredients:

1.5 kg beef chuck roast
Salt and black pepper to taste
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup soy sauce
1/4 cup hoisin sauce
1/4 cup brown sugar or honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 cup beef broth
1 teaspoon chili flakes (optional)
2 green onions, sliced
1 tablespoon sesame seeds

Directions:

Season the chuck roast with salt and black pepper.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
In the same pot, sauté garlic and ginger until fragrant.
Stir in soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and beef broth. Mix well.
Return the beef to the pot and bring to a simmer.
Cover and cook on low heat for 2.5 to 3 hours until the meat is tender.
Remove the lid and simmer uncovered for 15–20 minutes to thicken the sauce into a sticky glaze.
Slice or shred the beef and coat with the sauce.
Garnish with green onions and sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 580 kcal | Servings: 6 servings

04/08/2026

Caramelized Asian Beef Short Ribs

Ingredients:

1.5 kg beef short ribs
Salt and black pepper to taste
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 cup beef broth
1 teaspoon chili flakes (optional)
2 green onions, sliced
1 tablespoon sesame seeds

Directions:

Preheat oven to 160°C (320°F).
Season beef short ribs with salt and black pepper.
Heat vegetable oil in a large oven-safe pot and sear ribs on all sides until browned. Remove and set aside.
In the same pot, sauté garlic and ginger until fragrant.
Add soy sauce, brown sugar, honey, rice vinegar, sesame oil, and beef broth. Stir well.
Return the ribs to the pot, ensuring they are well coated in the sauce.
Cover and transfer to the oven. Roast for 2.5 to 3 hours until the meat is tender.
Remove lid and continue roasting for 20–30 minutes to caramelize the sauce.
Garnish with green onions and sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 700 kcal | Servings: 4 servings

04/08/2026

Buldak (Korean Fire Chicken)
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
For the Marinade:
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon gochugaru (Korean chili flakes)
For the Toppings:
1 cup shredded mozzarella cheese
Sliced green onions
Sesame seeds
Directions:
Marinate the Chicken:
In a bowl, mix together gochujang, soy sauce, honey, sesame oil, garlic, ginger, and gochugaru to create the marinade. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and slightly caramelized.
Add the Cheese:
Reduce the heat to low and sprinkle the shredded mozzarella cheese evenly over the chicken. Cover the skillet with a lid and let the cheese melt, about 2–3 minutes.
Serve:
Garnish the dish with sliced green onions and sesame seeds. Serve hot with steamed rice or as part of a larger Korean-inspired meal.
Prep Time: 10 minutes (plus 30 minutes marinating) | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 360 kcal | Servings: 4 servings

04/08/2026

Coconut Beef Curry
Ingredients:
2 lbs (900g) beef chuck or stewing beef, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
4 garlic cloves, minced
1-inch piece of ginger, grated
1–2 tablespoons curry powder
1 teaspoon turmeric powder
1 can (13.5 oz) coconut milk
1 cup beef stock
2 tablespoons tomato paste
1 tablespoon fish sauce
1 teaspoon sugar
2 cups chopped vegetables (e.g., carrots, potatoes, or bell peppers)
Fresh cilantro, for garnish
Steamed rice, for serving
Directions:
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the beef and brown on all sides. Transfer to a plate and set aside.
In the same skillet, sauté the onion, garlic, and ginger for 2–3 minutes until fragrant.
Add the curry powder and turmeric, stirring for 1 minute to toast the spices.
Stir in the coconut milk, beef stock, tomato paste, fish sauce, and sugar. Bring to a gentle simmer.
Return the beef to the skillet, cover, and simmer on low heat for 1.5–2 hours, stirring occasionally.
In the last 30 minutes of cooking, add the chopped vegetables. Continue to simmer until the beef is tender and the vegetables are cooked.
Serve hot, garnished with fresh cilantro, alongside steamed rice.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 480 kcal | Servings: 6 servings

04/08/2026

Homemade Hungarian Beef Goulash
Ingredients:
2 tablespoons olive oil
2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon caraway seeds
2 tablespoons tomato paste
2 cups beef stock
1 cup canned diced tomatoes
2 bell peppers, sliced
2 medium carrots, sliced
3 medium potatoes, peeled and diced
1 tablespoon red wine vinegar
2 tablespoons sour cream (optional)
Fresh parsley, chopped, for garnish
Directions:
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Add the remaining olive oil to the pan, then sauté onions for 5 minutes until softened. Add garlic and cook for another minute.
Stir in sweet paprika, smoked paprika, caraway seeds, and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the beef stock and scrape up any browned bits from the bottom of the pan. Add diced tomatoes and mix well.
Transfer the beef back to the pot, then add bell peppers, carrots, and potatoes. Stir to combine.
Cover and simmer on low heat for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Add red wine vinegar and adjust seasoning as needed. Stir in sour cream if desired for a creamy finish.
Garnish with fresh parsley and serve warm with crusty bread, rice, or noodles.
Prep Time: 15 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 45 minutes
Kcal: 350 kcal | Servings: 6 servings