Stir-Fried Green Beans

For the pork & marinade:
8 ounces ground pork (225g, can substitute ground chicken or beef)
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons water
2 tablespoons ginger (minced)
1/2 teaspoon sugar
1 teaspoon cornstarch

For the rest of the dish:
3 tablespoons oil (divided)
1 pound green beans (450g, chopped to ½-inch pieces)
2 tablespoons garlic (minced)
1/2 red bell pepper (diced finely)
4 red chilies (chopped, optional)
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon light soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon salt (a pinch, or to taste)
2 tablespoons water

Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.

Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.

Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don’t stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.

Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, 1/4 teaspoon sugar, r, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

Beef Suya

1 1/2 pounds boneless short ribs, sliced lengthwise into 1/4-inch-thick strips
1/4 cup peanut oil, plus more for grilling
2 tablespoons store-bought or homemade ground suya spice blend (see Note), plus more for serving
1 (2-inch) piece fresh ginger, grated
2 garlic cloves, grated
Kosher salt
2 medium plum tomatoes, sliced into 1/4-inch strips, seeds discarded
1 small red onion, peeled and thinly sliced into rings
1 lime (optional)
1/4 cup toasted peanuts, chopped

Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.

In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.

Heat a gas grill or grill pan over medium-high, and brush with peanut oil.

Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.

Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.

Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.

Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.

Tip
To make suya spice blend, combine 1/4 cup dry roasted peanut powder, 1 tablespoon ground ginger, 2 teaspoons ground cayenne, 2 teaspoons hot paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Makes about 1/2 cup.

Basic Stir-Fry Sauce

1 1/2 cups chicken stock
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the fridge.

To use:

MARINATE YOUR PROTEIN

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

PREPARE AROMATICS

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

SLICE VEGETABLES

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER

2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Salpicón Taco

3 medium plum tomatoes, diced
3 medium radishes, finely diced
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and diced cucumber
2 teaspoons fine sea salt, plus more to taste
2 medium habanero chiles, halved
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 pound 3/4-inch-cubed cooked skirt steak, flank steak, or pork shoulder
2 tablespoons chopped fresh cilantro
1 medium avocado, diced
8 (6-inch) white corn tortillas, warmed

Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice. Stir in meat and cilantro. Gently fold in avocado. Add salt to taste. Serve with corn tortillas.

Grilled Flank Steak Carne Asada

1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flank steak

In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

Carne en Su Jugo

1 1/2 pounds sirloin steak
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoons kosher salt, divided
1 teaspoon soy sauce
1/2 teaspoon black pepper
1 tablespoon grapeseed oil
3 garlic cloves, finely chopped (about 1 tablespoon)
8 tomatillos, peeled (about 1 1/2 pounds)
1/2 large yellow onion, cut into 4 wedges
1 quart beef broth or water, divided
2 bay leaves
3 cups cooked pinto beans
Finely diced white onion, chopped fresh cilantro, Key lime wedges, cooked bacon, and toasted tortillas, for serving

Wrap meat tightly in plastic wrap, and place in freezer 15 minutes. Remove from freezer, unwrap meat, and slice thinly against the grain. Stack slices; finely chop.

Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside.

Heat oil in a medium Dutch oven over medium. Once the oil is shimmering, add garlic, and cook until fragrant, about 1 minute. Add seasoned meat, and cook until it releases some of its juices, about 10 minutes. (It’s OK to crowd the pan—you want to encourage the meat to stew and release its juices.) Reduce heat to low to keep the liquid from reducing too much. Using a slotted spoon, remove and reserve 2 tablespoons cooked meat.

While the meat cooks, place tomatillos in a saucepan with just enough water to cover, about 3 1/2 cups. Cover with a lid, and bring to a boil. Cook until tomatillos are soft, about 5 minutes. Remove from heat; drain.

Place quartered onion half, cooked tomatillos, and reserved 2 tablespoons meat in a blender with 1 cup broth; blend until smooth, about 1 minute. Add mixture to meat in pot; add remaining 3 cups broth and bay leaves. Season with remaining 2 teaspoons salt. Bring to a boil, and reduce heat to medium-low; simmer about 20 minutes. Add cooked beans, and cook until the meat is tender, about 10 minutes.

Using a slotted spoon, place about 1 cup or more of the meat-and-bean mixture into each bowl. Add broth as desired, and garnish with chopped onion, cilantro, Key lime wedges, and bacon. Serve with toasted tortillas.

Beef and Broccoli with Noodles

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
1 tablespoon olive oil
1 pound flank steak, thinly sliced across the grain
1 head broccoli, cut into florets
1/2 teaspoon sesame seeds

FOR THE SAUCE

3/4 cup reduced sodium soy sauce
3/4 cup beef broth
1/4 cup honey
3 tablespoons rice wine vinegar
3 tablespoons brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional

In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.

Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

NOTES:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

Beef and Ramen Stir Fry

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup beef stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon toasted sesame oil
1 pound lean ground beef
1 cup diced sweet onion
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 green onions, thinly sliced
1 teaspoon toasted sesame seeds

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.

Heat sesame oil in a large skillet over medium heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in garlic and ginger until fragrant, about 1 minute.

Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.

Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Loco Moco (Hawaiian Beef and Rice Bowl)

1 pound ground beef, at least 15 to 20 percent fat
1 medium Maui or yellow onion, peeled (1/4 of the onion chopped; 3/4 sliced)
2 garlic cloves, peeled and finely grated
3 teaspoons Worcestershire sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
2 1/2 tablespoons neutral oil
8 ounces cremini mushrooms, cleaned and sliced (optional)
2 cups beef broth
2 teaspoons soy sauce
2 tablespoons cornstarch
4 cups steamed white rice
4 large eggs, fried, sunny side up or over easy
2 chopped scallions, for garnish

In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.

Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.

Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.

Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.

Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.

Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.

Stir-Fried Beef and Herbs

2 tablespoons soy sauce
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon cornstarch
1/4 teaspoon white sugar
2 teaspoons grapeseed or other neutral oil
1 pound 80 to 85 percent lean ground beef (not extra lean)
3 Fresno or jalapeño chilies, stemmed, seeded and finely chopped
1 1/2 cups lightly packed fresh mint, roughly chopped
3/4 cup lightly packed cilantro leaves, roughly chopped

In a small bowl, whisk together the soy sauce, ginger, cornstarch and sugar. Set aside. In a nonstick 12-inch skillet over medium, heat the oil until shimmering.

Add the beef and cook, stirring and breaking up the meat into small pieces, until mostly browned but some pink still remains, 3 to 4 minutes.

Add the chilies and soy sauce mixture, then cook, stirring, until no pink remains and the meat is evenly coated, 1 to 2 minutes. Remove from the heat and stir in the mint and cilantro.

Keema

2 tbsp vegetable oil (don’t use olive)
1 chopped red onion
1 tsp grated ginger
1 tsp crushed garlic paste
2 tomatoes, chopped
½ kilo beef mine
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1 tsp salt
1 tsp dried Kasuri Methi
Water at hand in a jug

Whole garam masalas:
5- 6 black pepper, whole
6 cloves
1 black cardamom
1/2 tsp cumin seeds
1 star anise
1 bay leaf
A tiny piece of cinnamon
1 tsp coriander seeds

Garnish with:
Chopped coriander, tiny chopped tomatoes and chopped spring onions, lemon juice, ginger julienne, garam masala powder.

Heat oil in saucepan and add all whole garam masalas only to a hot pan and allow to splutter.

Once garam masalas are fragrant, add onions and fry until light brown, add ginger garlic and cook until the raw smell leaves the pan.

Add chopped tomatoes and a splash of water and cook until tomatoes soft and oil rises to the top, add all the powder masalas and salt.

Add mince meat and cook and stir continuously until moisture leaves the pan.

Add methi leaves and cover on medium low heat and cook until water runs dry and meat is cooked through. Should be dark brown and dry. Top with all the garnishes.

Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Beef Mussaman Curry

1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves

Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.

In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.

Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.

Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.

Bulgogi Beef Wraps

12 oz thinly sliced sirloin
1 tablespoon vegetable oil
1/4 small onion thinly sliced
2 cloves garlic finely minced
1 1/2 tablespoons soy sauce
1 tablespoon sugar
3 dashes chili powder
3 dashes coarsely ground black pepper
1 tablespoon chopped scallion
White sesame for garnishing
Kimchi sliced, for garnishing, optional
1 head butter lettuce

Marinate the sirloin with garlic, soy sauce, sugar, chili, and pepper. Stir to mix well. Set aside for 15 minutes to marinate.

Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds.

Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.

Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.

Recipe Notes: For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.

Beef with Nam Prik Pao and Lime Leaves

10 oz 330 g beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
1/2 teaspoon all-purpose cornstarch
1/4 teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil divided
1 teaspoon soy sauce
1 garlic clove minced
1 small shallot ?nely sliced
1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), ?nely sliced
1 small red bell pepper thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce nam pla
1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional)
2 kaf?r lime leaves cut into thin strips (optional)
2 teaspoons palm or brown sugar
3/4 cup 15 g fresh Thai or Italian basil leaves

Roasted Red Chili Paste (Nam Prik Pao) Recipe
4 tablespoons high-heat cooking oil , divided
6 garlic cloves minced
6 tablespoons ?nely chopped shallots
1 tablespoon ground red pepper cayenne
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce nam pla
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ?sh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
Combine the ground red pepper, shrimp paste, ?sh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Black Pepper Beef

8 oz 250 g beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic minced
One 1 in 2.5 cm piece fresh ginger, peeled and sliced
1/2 small green bell pepper deseeded and cut into pieces
1/2 small red bell pepper deseeded and cut into pieces
1/2 onion cut into strips
1 teaspoon freshly ground black pepper
Salt to taste

Marinade:
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Ginger Scallion Beef

8 oz beef flap meat beef tenderloin or beef flank steak, sliced
2 tablespoons oil
1- inch ginger peeled and thinly shredded
3 stalks scallions cut into 2-inch lengths
1 teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon cornstarch
1/2 tablespoons dry Sherry or Shaoxing wine optional
1 teaspoon sugar
1/2 teaspoon salt
3 dash white pepper powder

Marinate sliced beef with the cornstarch for 10 minutes.

Combine all the Sauce ingredients, mix well and set aside.

In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked.

Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

Mongolian Beef

2 tablespoons oil
12 oz beef tenderloin thinly sliced
2 cloves garlic minced
1 inch peeled ginger thinly sliced
2 stalks scallions cut into 2-inch strips

Marinade:
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine

Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic.

Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.

Sesame Beef

1 1/2 tablespoon sesame oil
2 cloves garlic minced
8 oz flank steak sliced
1/4 red bell pepper sliced
1/4 teaspoon red chili flakes or more to taste
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1/3 cup water
2 stalks green onion cut into 2-inch length
White sesame seeds for garnishing

Marinade:
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon dark soy sauce optional

Marinade the beef with all the Marinade ingredients. Set aside for 10 minutes.

Heat up a wok or skillet over high heat. Add the sesame oil, swirl to coat. Add the garlic and stir-fry until aromatic or when they turn light brown.

Add the beef and stir continuously, for 1 minute.

Add the red bell pepper, chili flakes, soy sauce, dark brown sugar, and water. Cook until the sauce slightly thickened, about 1 minute.

Add the scallion, do a few quick stirs, dish out, top with sesame seeds and serve immediately.