20 Delicious High Protein Beef Recipes for Muscle Growth

Dreaming of delicious dinners that build muscle while satisfying your taste buds? You’ve come to the right place! Beef is a powerhouse of protein, perfect for fueling your fitness goals without sacrificing flavor. From quick skillet meals to slow-cooked comfort food, we’ve gathered 20 mouthwatering recipes that make high-protein eating absolutely irresistible. Get ready to transform your meals and your muscles—let’s dive into these beefy delights!

Garlic Butter Steak Bites with Quinoa

C’mon, let’s be real—when steak and butter get together, it’s basically a culinary power couple that deserves its own reality show. These garlic butter steak bites with quinoa are so ridiculously delicious, they’ll make you question every other weeknight dinner you’ve ever made. Get ready to impress your taste buds (and maybe even your mother-in-law).

Ingredients

For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt

For the steak bites:
– 1.5 lbs sirloin steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the garlic butter sauce:
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.
5. Pat 1.5 lbs sirloin steak cubes completely dry with paper towels—this ensures a proper sear.
6. Season steak cubes evenly with 1 tsp salt and 1/2 tsp black pepper.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
8. Add steak cubes in a single layer, working in batches if necessary to avoid crowding.
9. Sear steak for 2 minutes without moving to develop a golden-brown crust.
10. Flip steak cubes and cook for another 2 minutes for medium-rare, or 3 minutes for medium.
11. Transfer cooked steak bites to a plate using tongs.
12. Reduce skillet heat to medium and melt 4 tbsp unsalted butter.
13. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
14. Stir in 2 tbsp chopped parsley and 1 tbsp lemon juice, scraping up any browned bits from the pan.
15. Return steak bites to the skillet and toss to coat in the garlic butter sauce.
16. Serve steak bites immediately over the cooked quinoa.
Zesty garlic butter clings to every tender steak cube while fluffy quinoa soaks up all that glorious sauce. The contrast between the crispy-edged steak and the nutty quinoa creates a textural party in your mouth. Try serving it with a simple arugula salad for a complete meal that’ll have everyone asking for seconds.

Spicy Beef and Black Bean Stir-Fry

Grab your wok and prepare for a flavor fiesta that’ll make your taste buds do the cha-cha! This spicy beef and black bean stir-fry is the culinary equivalent of finding twenty bucks in your winter coat pocket – unexpectedly delightful and guaranteed to brighten your day. It’s the perfect weeknight warrior that packs more punch than your morning coffee.

Ingredients

For the Beef Marinade:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For the Stir-Fry Sauce:

• 3 tbsp black bean sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp red pepper flakes

For the Vegetables:

• 1 red bell pepper, sliced into strips
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbsp vegetable oil

Instructions

1. Combine sliced flank steak with soy sauce, cornstarch, and sesame oil in a medium bowl.
2. Let the beef marinate for 15 minutes at room temperature while you prep other ingredients.
3. Whisk together black bean sauce, rice vinegar, brown sugar, and red pepper flakes in a small bowl.
4. Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
5. Add marinated beef to the hot wok in a single layer, working in batches if necessary.
6. Cook beef for 2 minutes per side until browned but still slightly pink inside.
7. Transfer beef to a clean plate using a slotted spoon, leaving drippings in the wok.
8. Add sliced bell pepper and onion to the same wok, stirring constantly for 3 minutes until slightly softened.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Return cooked beef to the wok with vegetables.
11. Pour prepared black bean sauce mixture over everything in the wok.
12. Stir continuously for 2 minutes until sauce thickens and coats all ingredients evenly.
13. Remove from heat immediately when sauce reaches a glossy, thickened consistency. Really, the magic happens in that final toss – you get tender beef with just enough chew, vegetables that still have some crunch, and that glorious salty-spicy sauce clinging to every bite. Serve it over rice, stuff it in tortillas for fusion tacos, or be rebellious and eat it straight from the wok while nobody’s watching.

Protein-Packed Beef and Broccoli Bowl

Gather ’round, protein seekers, because this beef and broccoli bowl is about to become your new meal prep obsession—it’s so flavorful, even your gym socks might ask for a bite. Seriously, who needs takeout when you can whip up this saucy, savory masterpiece in your own kitchen? Let’s get cooking!

Ingredients

For the beef marinade:
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp low-sodium soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

For the sauce:
– 1/2 cup low-sodium beef broth
– 3 tbsp low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tsp cornstarch

For the bowl:
– 1 tbsp vegetable oil
– 4 cups broccoli florets
– 2 cups cooked brown rice
– 1 tbsp sesame seeds

Instructions

1. In a medium bowl, combine the sliced flank steak, 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil, tossing until the steak is evenly coated.
2. Let the steak marinate at room temperature for 15 minutes to tenderize the meat.
3. In a separate small bowl, whisk together 1/2 cup beef broth, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, minced garlic, grated ginger, and 1 tsp cornstarch until smooth.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the marinated steak to the hot skillet in a single layer, searing for 2–3 minutes per side until browned and cooked through.
6. Transfer the cooked steak to a clean plate, leaving any drippings in the skillet.
7. Add the broccoli florets to the same skillet, stir-frying for 4–5 minutes until bright green and slightly tender.
8. Pour the prepared sauce into the skillet with the broccoli, bringing it to a simmer.
9. Cook the sauce for 1–2 minutes, stirring constantly, until it thickens and coats the broccoli.
10. Return the cooked steak to the skillet, tossing everything together until well combined and heated through.
11. Divide 2 cups cooked brown rice among serving bowls, topping with the beef and broccoli mixture.
12. Sprinkle 1 tbsp sesame seeds over each bowl for a nutty finish.

Unbelievably satisfying, this bowl delivers tender beef with crisp-tender broccoli in a glossy, sweet-savory sauce that clings to every grain of brown rice. Try serving it with a sprinkle of red pepper flakes for a spicy kick or alongside quick-pickled carrots for extra crunch—it’s a texture party in every bite!

Lean Beef Chili with Kidney Beans

Juggling dinner plans while trying to eat healthier? This lean beef chili with kidney beans is about to become your new weeknight superhero—packed with flavor, not guilt, and ready to rescue you from boring meals. Just imagine tender beef, hearty beans, and a symphony of spices dancing in your bowl, all while keeping things light and lively. It’s the cozy comfort food that won’t weigh you down, perfect for those “I need something satisfying but sensible” moments.

Ingredients

– For the base: 1 lb lean ground beef (93/7), 1 tbsp olive oil, 1 medium yellow onion (diced), 3 cloves garlic (minced)
– For the chili mix: 1 (15 oz) can kidney beans (rinsed and drained), 1 (14.5 oz) can diced tomatoes (undrained), 2 tbsp tomato paste, 1 cup low-sodium beef broth
– For seasoning: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2. Add 1 diced yellow onion and cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic burn.
4. Add 1 lb lean ground beef to the pot, breaking it up with a wooden spoon into small crumbles as it cooks.
5. Cook the beef for 6–8 minutes, stirring frequently, until it is fully browned and no pink remains.
6. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the beef evenly.
7. Mix in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor, stirring constantly.
8. Pour in 1 (14.5 oz) can diced tomatoes with their juices, 1 (15 oz) can rinsed and drained kidney beans, and 1 cup low-sodium beef broth, stirring to combine.
9. Bring the chili to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the chili for 25–30 minutes, stirring occasionally, until the flavors meld and the liquid thickens slightly.
11. Remove the pot from the heat and let the chili sit for 5 minutes before serving to allow it to set.

Ladle this hearty chili into bowls and get ready for a texture party—tender beef crumbles, creamy kidney beans, and a rich, slightly smoky broth that hugs every spoonful. Serve it over a baked sweet potato for a sweet-savory twist, or top with a dollop of Greek yogurt to add a cool, tangy contrast that’ll make your taste buds do a happy dance.

Grilled Beef Skewers with Tzatziki Sauce

Brace yourselves, flavor adventurers, because we’re about to transform your backyard grill into a Mediterranean street food stall with these juicy, herb-kissed beef skewers and the coolest cucumber sauce this side of the Aegean Sea. Seriously, your taste buds are about to send you a thank you note.

Ingredients

For the Beef Skewers:
– 1.5 lbs beef sirloin, cut into 1-inch cubes
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tsp dried oregano
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper

For the Tzatziki Sauce:
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tbsp fresh dill, chopped
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/4 tsp garlic powder

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 tsp oregano, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
3. Add 1.5 lbs beef cubes to the marinade, tossing to coat completely.
4. Cover the bowl and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
5. While beef marinates, combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp dill, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp garlic powder in a medium bowl.
6. Refrigerate the tzatziki sauce for at least 1 hour to allow flavors to meld.
7. Preheat your grill to medium-high heat (400°F).
8. Thread marinated beef cubes onto soaked skewers, leaving small spaces between pieces.
9. Place skewers on the hot grill and cook for 3-4 minutes.
10. Flip skewers and cook for another 3-4 minutes until beef reaches 145°F internally.
11. Remove skewers from grill and let rest for 5 minutes before serving.

Seriously, that first bite delivers the perfect charred crust giving way to tender, herb-infused beef. Serve these skewers over fluffy rice with extra tzatziki for dipping, or stuff them into warm pita pockets with crisp lettuce for the ultimate handheld feast that’ll have everyone asking for your “secret” recipe.

Beef and Egg Scramble with Avocado

Zesty mornings call for something spectacular, and this beef and egg scramble with avocado is here to rescue your breakfast routine from boring. It’s the kind of dish that makes you feel like a kitchen wizard without requiring any magical spells—just a skillet and some serious appetite. Get ready to turn ordinary ingredients into an extraordinary meal that’ll have you doing a happy dance before your first coffee sip.

Ingredients

For the Beef Base:
– 8 oz ground beef (80/20 blend)
– 1 tbsp olive oil
– 1/2 cup diced yellow onion
– 1/2 cup diced red bell pepper
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Egg Scramble:
– 4 large eggs
– 2 tbsp whole milk
– 1/4 tsp salt
– 1 tbsp unsalted butter

For Serving:
– 1 ripe avocado, sliced
– 2 tbsp chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
2. Add 8 ounces ground beef to the hot skillet, breaking it apart with a wooden spoon.
3. Cook the beef for 4-5 minutes until no pink remains, stirring occasionally.
4. Add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper to the skillet.
5. Sauté the vegetables with the beef for 3-4 minutes until onions turn translucent.
6. Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the beef mixture.
7. Stir the spices into the beef and vegetables until evenly distributed, about 1 minute.
8. Transfer the beef mixture to a plate and wipe the skillet clean with a paper towel.
9. Crack 4 large eggs into a medium bowl and add 2 tablespoons whole milk and 1/4 teaspoon salt.
10. Whisk the egg mixture vigorously until fully combined and slightly frothy.
11. Melt 1 tablespoon unsalted butter in the same skillet over medium-low heat.
12. Pour the egg mixture into the skillet and let it set for 30 seconds without stirring.
13. Gently push the eggs from the edges toward the center using a spatula, creating soft curds.
14. Continue cooking and gently folding the eggs for 2-3 minutes until they’re softly set but still moist.
15. Return the beef mixture to the skillet and gently fold it into the eggs.
16. Cook everything together for 1 final minute to heat through.
17. Remove the skillet from heat and divide the scramble between two plates.
18. Top each serving with sliced avocado from 1 ripe avocado and sprinkle with 2 tablespoons chopped fresh cilantro.

Kickstart your day with this glorious mashup of creamy avocado against the hearty beef and fluffy eggs. The contrast between the rich, savory scramble and cool, buttery avocado slices creates a texture party in your mouth that’s downright addictive. Try serving it wrapped in warm tortillas or piled high on toasted sourdough for that extra crunch factor that’ll make your taste buds sing hallelujah.

High-Protein Beef and Mushroom Stroganoff

Brace yourselves, comfort food enthusiasts—this isn’t your grandma’s stroganoff (unless your grandma was secretly a bodybuilder who loved creamy, savory perfection). We’re taking the classic beef and mushroom situation and giving it a protein-packed glow-up that’ll have your muscles and taste buds throwing a party. Get ready to ditch the guilt and dive headfirst into this hearty, satisfying bowl of deliciousness that somehow manages to be both indulgent and actually good for you.

Ingredients

For the Beef and Mushrooms:
– 1 lb sirloin steak, thinly sliced against the grain
– 8 oz cremini mushrooms, sliced
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Sauce:
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup plain Greek yogurt
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Season 1 lb sliced sirloin with 1/2 tsp salt and 1/4 tsp black pepper.
3. Sear the beef in the hot skillet for 2 minutes per side until browned but not cooked through.
4. Transfer the beef to a clean plate using tongs.
5. Add 8 oz sliced mushrooms to the same skillet and cook for 5 minutes until they release their liquid and begin to brown.
6. Add 1 diced onion and cook for 3 minutes until translucent.
7. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
8. Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the skillet.
9. Simmer the mixture for 4 minutes until the liquid reduces by half.
10. Reduce heat to low and return the beef to the skillet.
11. Stir in 1 tbsp Dijon mustard and 1 tsp Worcestershire sauce until fully incorporated.
12. Remove the skillet from heat and let cool for 2 minutes.
13. Whisk in 1/2 cup Greek yogurt until the sauce is creamy and smooth.
14. Sprinkle with 2 tbsp chopped fresh parsley before serving.

Finally, behold your masterpiece—creamy without being heavy, savory with just enough tang from the yogurt to keep things interesting. Forget boring bowls; try serving this over roasted spaghetti squash for a low-carb twist, or go full comfort mode with egg noodles while pretending you’re on a European vacation. Either way, that velvety sauce clinging to every bite will make you wonder why all healthy food can’t taste this decadent.

Beef and Lentil Stuffed Peppers

Perfectly plump peppers packed with protein-packed goodness—these beef and lentil stuffed beauties are here to rescue your weeknight dinner routine from the dreaded “what should we eat?” dilemma. They’re basically edible rainbows that decided to get seriously delicious.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup brown lentils
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup tomato sauce
• For assembly:
  • 6 large bell peppers
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off all 6 bell peppers and remove the seeds and membranes.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the diced onion and cook for 4-5 minutes until translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Add the ground beef and cook for 6-7 minutes, breaking it up with a spoon until browned.
7. Stir in 1 cup brown lentils, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Pour in 1 cup tomato sauce and 2 cups water, then bring to a simmer.
9. Reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
10. Stand the prepared bell peppers upright in a baking dish.
11. Spoon the beef and lentil mixture evenly into each pepper, filling them to the top.
12. Sprinkle 1 cup shredded mozzarella cheese over the filling in each pepper.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly.
15. Let the peppers rest for 5 minutes before serving.

But behold—these aren’t just pretty faces! The tender peppers give way to a hearty, savory filling where the lentils add wonderful texture while keeping things light. Serve them with a crisp green salad for the perfect balanced meal, or get fancy and drizzle with a little chili oil for some extra kick.

Korean Beef Bulgogi with Brown Rice

Let’s be real—your taste buds deserve a vacation from boring dinners, and this Korean Beef Bulgogi with Brown Rice is their first-class ticket to flavor town. Loaded with sweet, savory, and a hint of sesame magic, it’s the weeknight hero you’ve been dreaming of.

Ingredients

For the Marinade:

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 Asian pear, grated

For Cooking:

• 1 lb thinly sliced beef sirloin
• 1 tbsp vegetable oil
• 1/2 onion, thinly sliced
• 2 green onions, chopped
• 1 tbsp toasted sesame seeds

For Serving:

• 2 cups cooked brown rice

Instructions

1. Whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger, and 1/2 grated Asian pear in a medium bowl until the sugar dissolves completely.
2. Add 1 lb thinly sliced beef sirloin to the marinade, tossing to coat every piece evenly.
3. Cover the bowl and refrigerate for at least 30 minutes—or up to 2 hours for maximum flavor penetration.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
5. Add 1/2 thinly sliced onion to the hot skillet and cook for 3-4 minutes, stirring occasionally, until softened and lightly browned.
6. Add the marinated beef in a single layer, reserving excess marinade, and cook undisturbed for 2 minutes to develop a sear.
7. Flip the beef and continue cooking for another 2-3 minutes until no pink remains and the edges are slightly caramelized.
8. Pour in the reserved marinade and simmer for 1-2 minutes until the sauce thickens and coats the beef glossy.
9. Remove from heat and stir in 2 chopped green onions and 1 tbsp toasted sesame seeds for a fresh, nutty finish.
10. Serve immediately over 2 cups cooked brown rice, scooping every last drop of that sticky-savory sauce over the top.

Just imagine tender beef strips, glazed in that glossy, sweet-soy marinade, piled high over nutty brown rice—each bite is a perfect balance of savory depth and subtle sweetness. Try stuffing it into lettuce cups for a crunchy, low-carb twist, or top with a fried egg for breakfast-for-dinner vibes that’ll have you licking the plate clean.

Beef and Spinach Stuffed Sweet Potatoes

Zesty, zippy, and downright zany—these beef and spinach stuffed sweet potatoes are about to become your new weeknight superhero, rescuing you from boring dinners with their flavor-packed punch and satisfying comfort.

Ingredients

• For the sweet potatoes:
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
• For the beef filling:
  • 1 pound ground beef (85% lean)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
• For finishing:
  • 4 cups fresh spinach
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Rub each sweet potato with olive oil and prick them all over with a fork—this prevents potato explosions, which are messy and dramatic.
3. Bake sweet potatoes for 45-60 minutes until they yield easily when squeezed with oven mitts.
4. While potatoes bake, heat a large skillet over medium-high heat and brown the ground beef, breaking it into small crumbles with a wooden spoon.
5. Add diced onion to the skillet and cook for 5-7 minutes until translucent and fragrant.
6. Stir in minced garlic, smoked paprika, cumin, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute until spices are toasted.
7. Add fresh spinach to the skillet and wilt it for 2-3 minutes, stirring constantly until it reduces in volume—this is your daily greens, disguised as deliciousness.
8. Remove baked sweet potatoes from the oven and slice each one open lengthwise without cutting through the bottom skin.
9. Fluff the sweet potato flesh with a fork to create space for the filling.
10. Divide the beef and spinach mixture evenly among the four sweet potatoes, mounding it generously.
11. Sprinkle 2 tablespoons of shredded cheddar cheese over each stuffed potato.
12. Return potatoes to the oven and bake for 5-7 minutes at 400°F until cheese is melted and bubbly.
13. Remove from oven and top each potato with 1/2 tablespoon sour cream and a sprinkle of fresh parsley.

Divinely creamy sweet potato flesh mingles with savory, spiced beef and wilted spinach in every forkful. The melted cheddar adds a gooey richness that plays beautifully against the slight heat from red pepper flakes. Serve these stuffed spuds with a crisp green salad for textural contrast, or go all-in on comfort and pair with roasted broccoli—either way, prepare for empty plates and happy faces.

High-Protein Beef Meatballs with Zucchini Noodles

Golly, are you tired of pretending that sad desk salad is satisfying? Get ready to meet your new best friend—these protein-packed beef meatballs lounging on a bed of zucchini noodles that’ll make you forget carbs ever existed.

Ingredients

For the Meatballs

– 1 lb ground beef (85% lean)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

For the Zucchini Noodles & Sauce

– 4 medium zucchinis, spiralized
– 1 cup marinara sauce
– 1 tbsp olive oil
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper.
3. Mix with your hands until just combined—don’t overwork the meat or your meatballs will be tough.
4. Roll the mixture into 1.5-inch balls and place them on the prepared baking sheet.
5. Brush meatballs with 2 tbsp olive oil and bake for 18-20 minutes until internal temperature reaches 160°F.
6. While meatballs bake, spiralize all 4 zucchinis into noodles using a spiralizer.
7. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
8. Add zucchini noodles and 1/4 tsp salt, sautéing for 2-3 minutes until slightly softened but still al dente.
9. Tip: Don’t overcook the zoodles—they’ll turn mushy faster than your New Year’s resolution.
10. Pour 1 cup marinara sauce into the skillet with zucchini noodles.
11. Gently stir to coat noodles and heat sauce through, about 1-2 minutes.
12. Remove baked meatballs from oven and let rest 2 minutes—this keeps them juicy.
13. Divide zucchini noodles among 4 plates and top with 3-4 meatballs each.
14. Tip: For extra flavor, sprinkle additional Parmesan over the top before serving.

Lusciously tender meatballs with a savory garlic kick nestle into vibrant zucchini noodles that still have the perfect amount of crunch. The rich marinara ties everything together in a low-carb embrace that feels indulgent without the food coma. Try serving these in shallow bowls with extra sauce for dipping—your fork will thank you for the flavor party.

Beef and Chickpea Curry

Oh, the glorious beef and chickpea curry—the kind of dish that makes your taste buds do a happy dance while your stomach sends thank-you notes. This hearty, flavor-packed wonder is basically a warm hug in a bowl, perfect for those nights when you want something comforting but don’t want to spend hours slaving over the stove. Trust me, it’s so good, you might just start planning your next meal before you’ve even finished this one!

Ingredients

For the base:
– 1 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 lb beef stew meat, cut into 1-inch cubes

For the spice blend:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper

For the sauce and finish:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup beef broth
– 1/2 cup coconut milk
– Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb beef stew meat and sear for 4 minutes, turning pieces to brown all sides.
5. Sprinkle in 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring to coat the beef evenly.
6. Pour in 1 can diced tomatoes, 1 can chickpeas, and 1 cup beef broth, scraping the bottom of the pot to lift any browned bits.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8. Stir in 1/2 cup coconut milk and simmer uncovered for 10 minutes until the sauce thickens slightly.
9. Season with salt to taste, then remove from heat.
Just imagine diving into that tender beef mingling with creamy chickpeas in a richly spiced, tomato-coconut sauce—it’s a texture party in every bite. Serve it over fluffy rice or with warm naan for a meal that’s downright irresistible, and maybe even double the recipe because leftovers taste even better the next day!

Grilled Flank Steak with Chimichurri

Brace yourselves, steak lovers—this grilled flank steak with chimichurri is about to become your new backyard BFF, delivering a punch of flavor so bold it might just high-five your taste buds on the way down. It’s the kind of dish that turns a Tuesday into a fiesta, no sombrero required. Trust me, your grill (and your hungry crew) will thank you for this zesty, herb-packed masterpiece.

Ingredients

For the Steak:
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt

Instructions

1. Pat the flank steak dry with paper towels to ensure a crisp sear.
2. Rub the steak evenly with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Preheat your grill to high heat, aiming for 450°F–500°F.
4. Place the steak on the grill and cook for 5–6 minutes per side for medium-rare (internal temperature of 130°F–135°F).
5. Flip the steak once, using tongs to avoid piercing the meat and losing juices.
6. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
7. While the steak rests, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl.
8. Stir the chimichurri vigorously until the oil emulsifies slightly.
9. Slice the steak thinly against the grain to maximize tenderness.
10. Drizzle the chimichurri sauce generously over the sliced steak. Here’s the grand finale: that chimichurri isn’t just a sauce—it’s a vibrant, garlicky confetti that clings to every juicy slice, turning each bite into a tangy, herbaceous party. Serve it piled high on warm tortillas or alongside crispy roasted potatoes, and watch it disappear faster than your last clean plate.

Beef and Barley Soup with Vegetables

Nothing warms the soul quite like a hearty bowl of beef and barley soup—it’s basically a cozy hug in edible form, with chunks of tender beef, chewy barley, and vibrant veggies that’ll make your taste buds do a happy dance. This recipe is so forgiving, even if you’re more ‘takeout queen’ than ‘kitchen pro,’ you’ll nail it without breaking a sweat (or a spoon). Let’s dive in and whip up some comfort!

Ingredients

• For the Base:
  • 1 lb beef stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, sliced into 1/2-inch rounds
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
• For the Broth and Grains:
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
  • 1 tsp dried thyme
• For Finishing:
  • 1 cup frozen peas
  • Salt and black pepper, to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 lb beef stew meat and sear for 4–5 minutes, turning occasionally, until browned on all sides. Tip: Don’t crowd the pot—work in batches if needed for a better crust!
3. Transfer the beef to a plate and set aside.
4. In the same pot, add the diced onion, sliced carrots, and chopped celery, sautéing for 5–7 minutes until the onions are translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Return the beef to the pot along with any accumulated juices.
7. Pour in 6 cups beef broth, scraping the bottom to lift any browned bits. Tip: Those bits are flavor gold—don’t let them go to waste!
8. Add 1 cup pearl barley, 1 bay leaf, and 1 tsp dried thyme, stirring to combine.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the barley is tender and the beef is fork-tender.
10. Stir in 1 cup frozen peas and cook for 3–4 minutes until heated through. Tip: Frozen peas keep their bright color and crispness—add them at the end for the best texture.
11. Season with salt and black pepper to taste, then remove the bay leaf before serving.

Hearty and wholesome, this soup boasts a rich, savory broth with melt-in-your-mouth beef and chewy barley that’s downright addictive. Serve it with a crusty bread for dipping, or get fancy by ladling it into hollowed-out bread bowls—because why just eat soup when you can eat the bowl too?

High-Protein Beef Tacos with Greek Yogurt Sauce

Carnivores, rejoice! These high-protein beef tacos are about to become your new weeknight superhero, swooping in to save you from boring dinners with their Greek yogurt sauce that’s so tangy and creamy, it’ll make you forget sour cream ever existed.

Ingredients

For the beef filling:
– 1 lb 90% lean ground beef
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup beef broth
– Salt to taste

For the Greek yogurt sauce:
– 1 cup plain Greek yogurt
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 tsp garlic powder

For assembly:
– 8 corn tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup crumbled cotija cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
3. Add minced garlic and cook for 30 seconds until fragrant – don’t let it burn!
4. Add ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
5. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
6. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
7. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the beef mixture.
8. Stir spices into the beef and cook for 1 minute until aromatic.
9. Pour in beef broth and scrape any browned bits from the bottom of the skillet.
10. Reduce heat to medium-low and simmer for 5-7 minutes until liquid reduces by half.
11. While beef simmers, combine Greek yogurt, chopped cilantro, lime juice, and garlic powder in a small bowl.
12. Whisk the yogurt sauce until smooth and well combined.
13. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
14. Keep tortillas warm by wrapping them in a clean kitchen towel.
15. Assemble tacos by spooning beef mixture into warmed tortillas.
16. Top each taco with shredded lettuce, diced tomatoes, and crumbled cotija cheese.
17. Drizzle Greek yogurt sauce generously over each taco.

Yum! The tender, spiced beef pairs perfectly with the cool, tangy yogurt sauce, while the crisp lettuce and juicy tomatoes add fresh crunch. Try serving these beauties with a side of charred corn or pile them high for the most satisfying taco Tuesday of your life!

Beef and Edamame Fried Rice

Ready to rescue your leftover rice from its sad, cold fate in the fridge? This beef and edamame fried rice is the weeknight hero you didn’t know you needed, turning yesterday’s grains into today’s glory with minimal effort and maximum flavor fireworks.

Ingredients

For the Beef

• 1 lb flank steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp vegetable oil

For the Fried Rice

• 3 cups cold cooked white rice
• 2 large eggs, lightly beaten
• 1 cup frozen shelled edamame, thawed
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, toss the sliced flank steak with 1 tbsp soy sauce and 1 tsp cornstarch until evenly coated.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add the marinated beef to the hot skillet in a single layer, spreading it out so pieces aren’t touching.
4. Cook the beef undisturbed for 90 seconds to develop a sear, then stir-fry for another 90 seconds until no longer pink.
5. Transfer the cooked beef to a clean plate, leaving any drippings in the skillet.
6. Reduce heat to medium-high and pour the 2 beaten eggs into the skillet.
7. Scramble the eggs for 45-60 seconds, breaking them into small curds with your spatula as they cook.
8. Add the 1/2 cup diced yellow onion and 2 minced garlic cloves to the skillet with the eggs.
9. Sauté the onion and garlic with the eggs for 2 minutes until the onion turns translucent.
10. Add the 3 cups cold cooked rice to the skillet, breaking up any clumps with your spatula.
11. Stir-fry the rice mixture for 3 minutes, pressing it against the hot surface of the skillet to create slight crispiness.
12. Add the 1 cup thawed edamame and cooked beef back to the skillet.
13. Pour the 2 tbsp soy sauce and 1 tbsp sesame oil evenly over the rice mixture.
14. Continue stir-frying for 2 more minutes until everything is heated through and well combined.
15. Remove the skillet from heat and stir in the 2 sliced green onions.

Just look at that beautiful bowl of savory satisfaction! The tender beef plays perfectly against the pop of edamame, while every grain of rice soaks up that glorious soy-sesame magic. Jazz it up with a fried egg on top for the ultimate Instagram-worthy brunch situation, or pack it cold for a lunch that’ll make your coworkers genuinely jealous.

Beef and Cottage Cheese Lasagna

Mmm, get ready to toss that tired old lasagna recipe out the window—this beef and cottage cheese version is about to become your new culinary BFF, delivering all the cozy comfort with a protein-packed punch that’ll make your taste buds do a happy dance. Seriously, who knew cottage cheese could be this glamorous?

Ingredients

For the meat sauce:

• 1 lb ground beef (80/20 blend)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 24 oz jar marinara sauce
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the cheese filling:

• 16 oz cottage cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

For assembly:

• 9 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 diced yellow onion and cook for 4-5 minutes until translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb ground beef, breaking it up with a spatula as it cooks.
6. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
7. Drain excess grease from the skillet.
8. Stir in 24 oz marinara sauce, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Simmer the sauce for 10 minutes, then remove from heat. Tip: Letting the sauce simmer deepens the flavors—don’t rush this step!
10. In a medium bowl, combine 16 oz cottage cheese, 1 egg, 1/4 cup Parmesan, and 2 tbsp parsley.
11. Spread 1/2 cup meat sauce in the bottom of a 9×13 inch baking dish.
12. Arrange 3 lasagna noodles over the sauce.
13. Spread half the cottage cheese mixture over the noodles.
14. Spoon 1/3 of the remaining meat sauce over the cheese layer.
15. Sprinkle 2/3 cup mozzarella over the sauce.
16. Repeat layers: 3 noodles, remaining cottage cheese mixture, 1/3 sauce, 2/3 cup mozzarella.
17. Top with final 3 noodles and remaining meat sauce.
18. Sprinkle remaining 2/3 cup mozzarella over the top. Tip: Leave a small border around the edges to prevent cheese from sticking to the dish.
19. Cover with foil and bake at 375°F for 25 minutes.
20. Remove foil and bake for 15 more minutes until cheese is golden and bubbly. Tip: Let it rest for 10 minutes before slicing—this prevents a saucy landslide!

Absolutely magical how the cottage cheese melts into creamy pockets between those hearty beef layers. The result is a lasagna that’s substantial yet surprisingly light, with the mozzarella forming that perfect golden crust we all dream about. Try serving squares alongside a crisp arugula salad for that perfect hot-cold contrast that’ll make any Tuesday feel fancy.

Beef and Quinoa Stuffed Bell Peppers

Aren’t you tired of the same old dinner routine? These Beef and Quinoa Stuffed Bell Peppers are here to rescue your taste buds from boredom with their protein-packed, flavor-exploding goodness that’ll make your kitchen smell like a five-star restaurant. Honestly, they’re so delicious even your picky eater might voluntarily eat vegetables!

Ingredients

For the Filling:

– 1 lb ground beef (85/15 blend)
– 1 cup uncooked quinoa
– 4 large bell peppers (any color)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried oregano

For Assembly & Topping:

– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the tops off all 4 bell peppers and remove seeds and membranes, creating hollow pepper cups.
3. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer until water runs clear to remove bitter saponins.
4. Cook quinoa according to package directions using a 2:1 water-to-quinoa ratio until fluffy, about 15 minutes.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 4-5 minutes until translucent and slightly golden.
7. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Add 1 lb ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
9. Cook beef for 6-8 minutes until no pink remains, draining excess fat if necessary.
10. Stir in cooked quinoa, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano until well combined.
11. Spoon the beef-quinoa mixture evenly into the hollowed bell peppers, packing it down gently.
12. Arrange stuffed peppers upright in the prepared baking dish.
13. Pour 1 cup marinara sauce evenly over the tops of all peppers.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove foil and sprinkle 1 cup mozzarella and 1/4 cup Parmesan cheese over the peppers.
16. Return to oven uncovered and bake for 10-12 minutes until cheese is bubbly and golden brown.
17. Let peppers rest for 5 minutes before serving to allow filling to set.

But wait, there’s more! The quinoa gives these peppers a delightful nutty texture that plays perfectly against the juicy beef, while the melty cheese topping creates that irresistible pull-apart moment. Serve them alongside a crisp green salad or slice them into colorful rings for a stunning party appetizer that’ll have everyone asking for your secret recipe.

High-Protein Beef Jerky Homemade Recipe

Let’s be real—your wallet is weeping from all that store-bought jerky. Lucky for you, this high-protein beef jerky homemade recipe is about to turn you into a snack-slinging superstar without the jaw-breaking toughness or price tag.

Ingredients

For the Marinade

• 1 cup low-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

For the Jerky

• 2 lbs lean beef round, sliced 1/4-inch thick against the grain

Instructions

1. Combine 1 cup low-sodium soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp liquid smoke, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper in a large bowl.
2. Whisk the marinade vigorously until the brown sugar fully dissolves.
3. Add 2 lbs lean beef round slices to the marinade, ensuring each piece is fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or up to 24 hours for maximum flavor penetration.
5. Preheat your oven to 175°F and line two baking sheets with wire racks.
6. Remove the beef slices from the marinade, letting excess liquid drip off.
7. Arrange the beef slices in a single layer on the wire racks, ensuring no pieces overlap.
8. Bake in the preheated oven for 4–6 hours, flipping the slices halfway through.
9. Check for doneness by bending a piece—it should crack slightly but not break completely.
10. Turn off the oven and let the jerky cool inside for 1 hour to finish drying.

A chewy, smoky masterpiece awaits! The jerky boasts a perfect balance of savory soy and subtle heat, with a texture that’s tender enough to savor but sturdy enough to survive your backpack. Toss it in trail mix, crumble it over salads, or just hoard it all for yourself—we won’t judge.

Beef and Asparagus Stir-Fry with Almonds

Zesty, zingy, and downright zany—this beef and asparagus stir-fry with almonds is the weeknight hero you didn’t know you needed. Forget takeout; this dish delivers crispy, savory, and nutty vibes in under 30 minutes, with a flair that’ll make your skillet the star of the show.

Ingredients

• For the beef: 1 lb flank steak (sliced thin against the grain), 2 tbsp soy sauce, 1 tbsp cornstarch
• For the stir-fry: 1 bunch asparagus (trimmed, cut into 2-inch pieces), 1/2 cup sliced almonds, 2 tbsp vegetable oil, 2 cloves garlic (minced)
• For the sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil

Instructions

1. In a medium bowl, toss the sliced flank steak with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Tip: Slicing against the grain ensures tender beef—no chewiness allowed!
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add the beef in a single layer and cook for 2–3 minutes, flipping once, until browned but not fully cooked through. Remove the beef to a plate.
4. Reduce heat to medium-high and add the remaining 1 tbsp vegetable oil to the same skillet.
5. Add the asparagus pieces and cook for 4–5 minutes, stirring occasionally, until bright green and slightly tender. Tip: Don’t overcrowd the pan—asparagus loves its space to crisp up!
6. Stir in the minced garlic and sliced almonds, cooking for 1 minute until fragrant and almonds are lightly toasted.
7. Pour in the sauce mixture (1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil) and bring to a simmer, stirring constantly.
8. Return the beef to the skillet, tossing everything together for 1–2 minutes until the sauce thickens and coats the ingredients. Tip: A quick simmer melds the flavors—think of it as a flavor hug!
9. Remove from heat and serve immediately. Aromatic and addictive, this stir-fry boasts tender beef, crisp-tender asparagus, and a nutty crunch from toasted almonds. Try it over fluffy jasmine rice or wrapped in lettuce cups for a low-carb twist that’s anything but boring.

Summary

Ultimately, these 20 high-protein beef recipes make muscle-building delicious and achievable right in your own kitchen. We hope you find some new favorites to fuel your fitness journey! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy access. Happy cooking!