While people everywhere are looking to spice up their cooking routine and use ingredients they have on hand, the culinary professionals at “Beef. It’s What’s For Dinner” have partnered with three prominent chefs to provide restaurant-level inspiration to the home cook. Beef processors can take these ideas a step further by simplifying the process through marinades and meal kits.

Top Chef finalist, Joe Sasto, developed Peking Chuck, a nod to Peking duck. The entrée features chuck roast tenderized with a rub made of Chinese five spice powder and dark soy sauce. After searing the beef, it gets coated in a glaze made with hoisin sauce, honey, plum sauce, fermented black bean paste, dark soy sauce and black vinegar, then baked.

Esther Choi, New York City chef, puts finger lickin’ good beef in the fried chicken bucket. Korean fried beef uses varied beef rib lengths for full effect. The ribs are braised for more than an hour in a soy sauce, mirin and sesame solution. Cooled ribs are then coated in a flour batter and pan fried twice, for extra crispiness. The ribs are brushed with gochujang sauce and garnished with black and white sesame seeds.

Chicago Chef and Food Network regular Lamar Moore, replaces surf with turf, recreating calamari as “cowlamari.” Boneless beef strip steak is cut into thin slices and formed into rings that get coated in seasoned egg and flour batter prior to deep frying. The shareable finger food is served with a pimiento cheddar cheese dip.

“We hope these dishes will inspire home cooks to experiment in the kitchen and get creative with the ingredients they have on hand,” said Alisa Harrison, senior vice president of global marketing and research at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “With many of us spending more time at home than ever before, a little fun in the kitchen can keep the family busy and make mealtime even more enjoyable.”