This is my go-to marinade for all my beef stir-fries, for both noodles and beef and vegetable stir-fry. It is a mixture of ...

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. Make the marinade by placing all ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking. Stir – fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the ...

Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. Add the remaining oil to the pan along ...

This beef and onion stir fry recipe features incredibly tender strips of beef stir fried with onions in a delicious savory ...

Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and stir in the oyster sauce/water mixture. Stir-fry until the meat is cooked ...

This quick and simple stir-fry is our adaptation ... Add the chilies and soy sauce mixture, then cook, stirring, until no pink remains and the meat is evenly coated, 1 to 2 minutes.

Add half of the oil, and, when it is very hot and almost smoking, lift the beef out of the marinade with a slotted spoon, put it in the wok, and quickly stir\-fry it for about 2\-3 minutes.

In this recipe, all the traditional stir-fry ingredients (veggies, meat and sauce) are combined on a sheet pan and then roasted for 15 minutes. In what is known as the Maillard reaction ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...