Fry! Combine juicy beef and fresh veggies for a quick, tasty meal that’s ready in only 18 minutes. Easy dinner idea that the ...

When the oil is very hot, add the ginger and stir-fry for about 30 seconds. Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and ...

If your favorite steak stir-fry is always ruined by the inclusion of those little trees (sorry, beef & broccoli!), then let ...

From a cauliflower take on eggplant parm to a beef, kimchi and savoy cabbage stew, here are four cozy, veg-forward recipes ...

Lean beef is rich in protein and a good source of iron. It's also delicious in a stir-fry with broccoli and sweetcorn. Each serving provides 310 kcal, 30g protein, 28g carbohydrate (of which 2.5g ...

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 ...

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 beef, which includes the back legs. The eye of round roast or ...

The “five animal dish” eaten in early spring during the Tang Dynasty was a dish in which slices of mutton beef, rabbit, bear’s meat, and venison were stir – fried without soy sauce until ...

How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.