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High-protein recipes

Thirty grams of protein or more per serving, without a protein powder in sight. Meat, fish, eggs, beans, and dairy doing their actual job.

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Beef Rendang with beef, coconut milk and lemongrass — Indonesia recipe

🇮🇩IndonesiaAdvanced

Meat Dishes

Beef Rendang

Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.

150 min380 kcal5 serves

🌶️Spicy🌾Gluten-free💪High protein

Beef Stew with beef, potato and carrot — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Beef Stew

Beef stew is a one-pot braise of chuck beef, potatoes and carrots simmered in beef broth with tomato paste, garlic, thyme and bay leaves. The beef is browned in batches first, then cooked for about 90 minutes until the collagen melts into a thick, glossy sauce. Start to finish it takes about 2 hours 25 minutes, most of it unattended. It tastes better the next day, and works with any root vegetables you have on hand.

145 min563 kcal4 serves

💪High protein

Beef Stroganoff with beef, onion and cream — Russia recipe

🇷🇺RussiaAdvanced

Meat Dishes

Beef Stroganoff

A legendary Russian dish invented by Count Stroganoff. Thin strips of beef braised with mushrooms in a rich sour cream sauce.

85 min440 kcal4 serves

💪High protein🥑Keto

Beef Wellington with beef tenderloin, mushrooms and prosciutto — UK recipe

🇬🇧UKAdvanced

Meat Dishes

Beef Wellington

Beef Wellington (also called filet de bœuf en croûte, or bœuf Wellington in French) is a British dinner-party roast: a center-cut beef tenderloin, seared hard, brushed with Dijon mustard, wrapped in mushroom duxelles and prosciutto, then baked inside all-butter puff pastry. Where the name comes from is unclear: some link it to the Duke of Wellington, others see it as an English version of the French filet en croûte. Sliced at the table, it shows a thin dark crust, a layer of dry duxelles and a rosy center. Plan on about an hour and a half of work and oven time, plus at least 70 minutes of chilling between stages and a 15-minute rest: roughly three hours from start to table.

95 min790 kcal6 serves

💪High protein

Belyashi with ground meat, onion and flour — Kazakhstan recipe

🇰🇿KazakhstanAdvanced

Flour and Confectionery Products

Belyashi

Belyashi is a master class in combining simplicity and flavor in one dish — fried yeast dough pies filled with juicy minced meat and onion.

85 min870 kcal6 serves

💪High protein

Bibim Guksu (Korean Spicy Cold Noodles) with somyeon or thin wheat noodles, gochujang and kimchi — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

Bibimbap (Korean Mixed Rice Bowl) with short grain white rice, beef and gochujang — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom. The best-known regional version comes from Jeonju, in the south-west of South Korea, where it is made with soybean sprouts and often topped with raw beef.

60 min810 kcal4 serves

🌶️Spicy💪High protein

Bifana (Portuguese Pork Sandwich) with pork loin and papo seco rolls — Portugal recipe

🇵🇹PortugalMedium

Appetizers and Sandwiches

Bifana (Portuguese Pork Sandwich)

The bifana is the Portuguese sandwich of thin pork cutlets marinated in white wine with garlic, paprika and bay. The meat is fried, simmered in its own marinade and packed into a crusty roll with the sauce spooned over and a smear of mustard. This is the common home version with a wine marinade, not the exact sandwich of Vendas Novas or of Porto. The pork marinates for at least 4 hours, ideally overnight; that time is not counted.

40 min540 kcal4 serves

💪High protein

Big Mac Smash Tacos with ground beef, flour tortillas and cheddar cheese — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Big Mac Smash Tacos

Mini flour tortillas pressed straight onto seasoned ground beef and seared until the meat turns deep brown and lacy at the edges, then layered with melted cheddar, shredded iceberg, dill pickles and a homemade special sauce. The whole thing takes about twenty minutes and eats like a smash burger you can fold in one hand.

20 min490 kcal4 serves

💪High protein⚡Quick

Bigos (Polish Hunter's Stew) with sauerkraut, pork and smoked sausage — Poland recipe

🇵🇱PolandAdvanced

Vegetable and Mushroom Dishes

Bigos (Polish Hunter's Stew)

Poland's national dish — a slow-simmered stew of sauerkraut, fresh cabbage, mixed meats, smoked sausage and dried mushrooms. Deeply savory, rich and smoky. Famous for getting better with each reheating; Poles say the best bigos is on the third day.

210 min450 kcal8 serves

🌾Gluten-free💪High protein

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef-and-cheese taco version, quesabirria, was born in Tijuana and spread across the United States in the late 2010s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Plan on about 1.5 hours of active work and 3 to 3.5 hours in the oven. Serves 6 with 16 tacos and consommé to dip.

285 min1070 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Bouillabaisse with fish, seafood and saffron — France recipe

🇫🇷FranceAdvanced

Soups

Bouillabaisse

Bouillabaisse is a famous fish soup from Provence, originating from the port city of Marseille. It is a flavorful broth with various types of fresh fish and seafood, flavored with herbs and spices.

95 min450 kcal4 serves

🌶️Spicy🌾Gluten-free💪High protein

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