This pepper steak stir fry with thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than takeout! Dinner can be on your ...

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.

1 lb (450g) beef (sirloin or flank steak), thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 ...

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.

Add the mixed vegetables and stir-fry for 1 minute, or until vegetables are crisp-tender. Add the Shaohsing rice wine, then add the cooked udon and toss together well.

Add the pre-mixed sauce, stir and bring to a boil. Cook 2-3 minutes or until it starts to slightly thicken. Add the beef back to the pan and stir to coat the beef.

A spicy beef stir-fry highlights the accessibility of African flavors. The “AfriCali” cookbook champions the connections between African and Californian cuisines. September 17, 2024.