This pepper steak stir fry with thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick ...

This quick and easy ground beef stir-fry is loaded with colorful vegetables and bold flavor. Ready in just 15 minutes — perfect for busy weeknights.

2 baby bok choy (about 8 ounces), coarsely chopped . 1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

Return the beef to the pan and stir well until it is very hot again. Add the sauce and cook, stirring, until it comes to a boil. Let the sauce simmer for 2 to 3 minutes.

3) Add the beef back into the pan and stir fry for an additional minutes to heat everything through. 4) To make the sauce, in a small bowl mix the oyster, hoisin and soy sauces along with the ...

Add the garlic and stir-fry for a few seconds to release its aroma. Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20 to 30 seconds to brown it all over.

But this stir-fry, from food writer Fuchsia Dunlop, is my favorite of them all. So much so that I’ve been making it on repeat for more than 13 years.

Heat the remaining 2 cups of vegetable oil in a small saucepan with high sides over medium high heat. Attach a candy/deep fry thermometer to the side of the pot. Once the oil reaches 350 ...

Stir for 1 to 2 minutes, then add garlic. Stir it in only for a moment, then add vegetables. Stir-fry for 5 minutes. Return beef to wok, along with seasoning, brown sugar, oyster sauce and lemon ...

4) Stir-Fry the Aromatics and Vegetables: In the same skillet, add the garlic and chilies. Stir-fry for about 30 seconds until fragrant, then add the onion, minced ginger and red bell pepper.