Flank Steak: Flank steak is my cut of choice for pepper steak—it’s marbled with fat, full of beefy flavor, and easy to cut ...

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented ...

Vegetable Stir-Fry With Honey-Ginger Sauce Return to menu Sweet and hot chili sauces join forces in this vibrant vegetable stir-fry with carrots, sweet potatoes, mushrooms, asparagus and snow peas.

Chinjao Rosu is a Japanese-style stir-fry inspired by Chinese cuisine, made with thinly sliced beef, bell peppers, and a ...

For the stir fry sauce: ½ cup chicken broth; ¼ cup soy sauce, or tamari sauce; 2 tablespoons honey; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil; ½ teaspoon crushed red pepper flakes ...

Add the sambal, hoisin, and oyster sauce and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil, and lime juice and toss well.

Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper.

Oyster sauce is, as the name suggests, made of oysters, which are cooked in water for 30 minutes to make a sort of oyster broth. It's strained, then cooked down and seasoned with salt and sugar ...