When life gets busy and dinner needs to happen fast, I always find myself coming back to this beef and onion stir-fry. It’s ...

Crispy beef stir-fry is a popular Chinese restaurant dish ... Cut each strip across the grain into 1/4-inch-thick pieces. Place in a medium bowl, add 1 tablespoon soy sauce, and toss to coat.

Cut the remainder of the stems into pieces about 4cm (1½ in ... and stir-fry for about 30 seconds. Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour.

Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside.

Tenderise the beef as we saw before & then slice it up into bite-size pieces. Slice the garlic thinly ... Add the garlic and stir. Add the ginger and the white parts of the spring onion.

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Each serving provides 362 kcal ...

Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry. Paneer is a creamy-firm cheese that stands in for meat in this ...

and stir – fry with thin starchy gravy boiled instantly in water). Tough meat or large pieces of meat can be stewed or braised until they are well done after they have been stir-fried with ...