Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Ingredients:

• 2 portions of noodles (300 g / 10.6 oz, fresh egg noodles)
• 1.5 tbsp soy sauce
• 3 tbsp oyster sauce
• 1.5 tsp dark soy sauce
• 3 tbsp peanut oil
• 300 g (10.6 oz) beef (chuck, flank, ribeye, sirloin steak)
• 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp chicken or vegetable broth
• 1/2 tbsp soy sauce
• 1/2 tbsp cornstarch
• Black pepper to taste
• 1 medium-size onion, thinly sliced
• 3 scallions, cut into 2-inch pieces

Instructions:

1. Slice and Marinate the Beef:
   1. Slice 300g of beef into 1/8-inch thick pieces.
   2. Marinate with 1/4 tsp salt, 1/8 tsp baking soda, 2 tbsp chicken or vegetable broth, 1/2 tbsp soy sauce, 1/2 tbsp cornstarch, and black pepper.
   3. Let it sit for 20 minutes.
2. Cook the Noodles:
   1. Boil 2 portions of fresh egg noodles for 2-3 minutes or per package instructions.
   2. Drain and set aside.
3. Prepare the Wok:
   1. Heat a wok on maximum heat until smoking hot.
   2. Add generous oil to create a non-stick surface.
   3. Wait for the oil to smoke before adding marinated beef.
   4. Stir and cook.
4. Cook the Beef and Onions:
   1. When beef is halfway cooked, add sliced onions.
   2. Stir for 15 seconds.
5. Add Noodles and Scallions:
   1. Remove noodles from water, add scallions to the wok along with noodles.
   2. Turn off the heat.
6. Season the Chow Mein:
   1. Add 1.5 tbsp soy sauce, 3 tbsp oyster sauce, and 1.5 tsp dark soy sauce.
   2. Mix until well combined.
7. Adjust Flavor and Serve:
   1. Taste and adjust seasoning.
8. Optional: Add toasted sesame oil for extra flavor.
9. Enjoy your delicious Beef Chow Mein!

Pro Tips:

1. Control wok heat: Heat wok until smoking hot before adding oil.
2. Be generous with oil to prevent noodles from sticking.
3. Turn off the heat before adding noodles for authentic Lo Mein texture.
4. Use high-quality oyster sauce for a key flavor boost.
5. Adjust seasoning based on sodium levels in soy and oyster sauce.

Ingredients:

1. 8 ounces noodles (ramen, udon, or rice noodles work well)
2. 1 pound beef (sirloin or flank steak), thinly sliced
3. 2 tablespoons vegetable oil
4. 3 garlic cloves, minced
5. 1 inch piece of ginger, grated
6. 1/4 cup soy sauce
7. 2 tablespoons oyster sauce
8. 1 tablespoon brown sugar
9. 1 tablespoon sesame oil
10. 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
11. Green onions and sesame seeds for garnish

Directions:

1. Cook the noodles according to the package instructions.
2. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil to make the sauce.
4. Set aside.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. Add the thinly sliced beef and stir-fry until browned and cooked through, about 2-3 minutes.
7. Remove the beef from the skillet and set aside.
8. In the same skillet, add a little more oil if needed.
9. Sauté the garlic and ginger until fragrant, about 1 minute.
10. Add the mixed vegetables and stir-fry until just tender, about 3-4 minutes.
11. Return the beef to the skillet.
12. Add the cooked noodles and the prepared sauce.
13. Toss everything together until the noodles and beef are evenly coated with the sauce and heated through.
14. Serve the Asian Beef Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
15. Enjoy the delightful combination of flavors and textures in this Asian Beef Noodles dish, a delicious way to bring a taste of Asia to your table.

Ingredients:

• 2 lb fully cooked frozen meatballs (beef, chicken, turkey, veggie)
• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Directions:

1. Combine Sauce Ingredients:
   1. In a medium bowl, whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes.
2. Add Meatballs to Slow Cooker:
   1. Place the frozen meatballs into the slow cooker.
3. Pour Sauce Over Meatballs:
   1. Pour the prepared sauce over the meatballs, ensuring they are well coated.
4. Cook:
   1. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-6 hours.
5. Serve:
   1. Once cooked, give the meatballs a stir to coat them in the sauce again.
   2. Garnish with sliced green onions if desired, and serve hot.

Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes | Servings: 8

Ingredients:

• 1 pound Ground Beef
• 1 teaspoon Ground Ginger
• 1 Tablespoon Minced Garlic
• 1/4 cup Brown Sugar
• 1/2 cup Beef Broth
• 1/2 cup Soy Sauce (low sodium)
• 1/4 cup Hoisin Sauce
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes
• 8 oz Wide Rice Noodles
• 2 Tablespoons Cornstarch
• 4 Green Onions (sliced)
• 1 Tablespoon Sesame Seeds (optional)

Directions:

1. In a large skillet, brown the ground beef, breaking it up as it cooks.
2. Drain off any excess grease.
3. Add in the garlic and ginger and cook for 1 minute until aromatic.
4. While the beef is cooking, prepare the noodles according to the package instructions.
5. Rinse with cold water and set aside.
6. To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes.
7. Stir to combine all the ingredients.
8. Mix the cornstarch with a small amount of cold water until dissolved, then stir this mixture into the skillet as well.
9. Bring to a low boil and heat until the sauce has thickened.
10. Stir in the cooked noodles, tossing to thoroughly combine with the sauce and meat mixture.
11. Remove the pan from the heat but allow the noodles to sit in the sauce mixture for a few minutes to absorb the flavors.
12. Serve warm, topped with sliced green onions and sesame seeds.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 6
Kcal: 427 kcal

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Ingredients:

• 1kg meat (of your choice), cubed
• 3 tablespoons butter
• 3 onions, chopped
• 3 cloves garlic, minced
• Salt, to taste
• Paprika, to taste
• Black pepper, to taste
• 2 tomatoes, chopped
• 200ml water
• 7 potatoes, boiled and cubed
• 1 carrot, boiled and sliced
• Pepper, to taste
• Parsley, chopped, to taste

Instructions:

1. Begin by cutting the meat into cubes if it’s not already done.
2. In a large pan, melt the butter over medium heat.
3. Add the cubed meat to the pan and fry until golden brown.
4. Once cooked, remove the meat from the pan and set it aside.
5. In the same pan, add the chopped onions.
6. Sauté until they turn golden brown.
7. Return the cooked meat to the pan with the onions.
8. Mix well to combine.
9. Add the minced garlic, salt, paprika, and black pepper to the pan.
10. Stir until the spices are well incorporated.
11. Toss in the chopped tomatoes and mix everything together.
12. Pour in the water, cover the pan, and let it simmer for about 5 minutes to allow the flavors to meld.
13. Add the boiled potatoes and sliced carrots to the pan.
14. Mix gently to combine.
15. Season with additional pepper to taste.
16. Allow the dish to simmer for another 5 minutes, allowing the vegetables to absorb the flavors.
17. Finally, sprinkle chopped parsley over the dish and mix well.
18. Serve hot and enjoy this hearty and flavorful meat and vegetable stew!
19. This dish pairs well with rice or crusty bread.
20. Add the boiled potatoes, boiled carrots, pepper and mix everything.
21. Let it cook for another 5 minutes.
22. Add the parsley and mix well.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 2-3 minutes.
4. Pour in the beef broth and water, and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the sliced carrots, cubed potatoes, bay leaves, and dried thyme to the pot.
7. Season with salt and pepper to taste.
8. Cover and continue to simmer for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
9. Discard the bay leaves and adjust seasoning if necessary.
10. Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes

Dive into the rich flavors of this comforting beef lo mein! Tender strips of beef, crisp vegetables, and savory noodles come together in a deliciously satisfying dish that’s perfect for a cozy night in. Skip the takeout and whip up this homemade favorite in no time!

Ingredients:

• 8 oz lo mein noodles or spaghetti
• 1 lb flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Cook the lo mein noodles according to package instructions until al dente.
2. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch.
4. Set aside.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
6. Add the sliced flank steak and stir-fry for 2-3 minutes until browned.
7. Remove the beef from the skillet and set aside.
8. In the same skillet, heat another tablespoon of vegetable oil.
9. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
10. Add the sliced bell pepper, broccoli florets, sliced carrots, and sliced mushrooms to the skillet.
11. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
12. Return the cooked beef to the skillet with the vegetables.
13. Pour the prepared sauce over the beef and vegetables.
14. Add the cooked lo mein noodles to the skillet and toss everything together until well coated in the sauce.
15. Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened slightly and everything is heated through.
16. Remove from heat and garnish with sliced green onions and sesame seeds.
17. Serve the beef lo mein hot and enjoy the delicious flavors of this homemade takeout classic!

Ingredients:

• 6 beef blade steaks, of average size
• 1 onion, sliced
• 8 ounces fresh mushrooms, thinly sliced
• 3/4 cup chicken broth
• 1/2 cup cream
• 1/4 cup dry sherry
• 1/4 cup all-purpose flour
• 4 tablespoons oil
• Salt and pepper, to taste
• 1 tablespoon fresh thyme, minced
• 1 1/2 teaspoons mild paprika
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preparation of the Steaks:
   1. Season both sides of the blade steaks with salt, pepper, and mild paprika.
   2. Dredge the steaks lightly in all-purpose flour, shaking off any excess.
2. Cooking the Steaks:
   1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
   2. Once hot, add the steaks to the skillet (working in batches if necessary) and sear them until they are browned on both sides and cooked to your desired level of doneness.
   3. Remove the steaks from the skillet and set aside.
3. Making the Mushroom Sauce:
   1. In the same skillet, add the remaining 2 tablespoons of oil.
   2. Add the sliced onion and sauté until it starts to soften.
   3. Add the sliced mushrooms and cook until they are golden brown and their moisture has evaporated.
   4. Sprinkle the cooked mushrooms and onions with the remaining flour and stir to combine.
   5. Cook for 1-2 minutes.
   6. Slowly pour in the chicken broth and dry sherry, stirring constantly to combine and to prevent lumps from forming.
   7. Bring the mixture to a simmer and let it cook for a few minutes until it starts to thicken.
   8. Reduce the heat to low and stir in the cream, fresh thyme, and half of the chopped parsley.
   9. Cook for an additional minute, allowing the sauce to thicken slightly.
   10. Adjust the seasoning with salt and pepper to taste.
4. Finishing the Dish:
   1. Return the seared steaks to the skillet, spooning the mushroom sauce over them.
   2. Cover the skillet and simmer on low heat for about 10 minutes, or until the steaks are tender and fully cooked through.
5. Serving:
   1. Serve the steaks hot, garnished with the remaining chopped parsley.
   2. Enjoy your Beef Blade Steaks with Mushroom Sauce, a dish that promises a symphony of flavors and textures, perfect for a special dinner or a cozy night in.