A good stir fry isn't about the sauce or the crisp-tender veggies — it's all about the beef. The right cut can make or break ...

There are various types of leans (lean cuts of beef ... You can use the flank steak obtained from this part to make beef stir-fry. Round or the rear leg. The round is the hind portion of the ...

Think of it as a mashup between Mongolian Beef and Crispy Chili Beef: thin strips of beef, lightly fried until crispy, then ...

Sogoji oibokkeum is a savory Korean stir-fry featuring tender beef and crisp cucumbers, seasoned with soy sauce, garlic, and ...

Serve the stir-fry with rice or spoon it into lettuce cups. Don't use extra-lean ground beef. A little fat keeps the meat moist, adds flavor and brings out the aromas of the herbs. In a small bowl ...

It’s a departure for Moju from the types of dishes she shared while ... With her pili pili beef stir-fry, Moju drew inspiration from Kenyan fries and Chinese-style stir-fries.

Serve with rice. The flavor of well-seasoned beef shines in this straightforward and flavorful vegetable-rich stir-fry. It's so tasty, even those who find it difficult to get excited about cabbage ...

Add your sliced up vegetables to the pan and stir fry for about 1 minute of until the vegetables are heated through. 3) Add the beef back into the pan and stir fry for an additional minutes to ...

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.