Stir-Fried Beef and Broccoli with Oyster Sauce
For our beef and broccoli recipe, we wanted to make sure our beef was tender and our sauce deeply flavored and silky. Before we stir-fried the beef, we marinated thin slices in soy sauce for an hour, drained them, and cooked the beef at a very high heat. We then sautéed and steamed the broccoli […]
Black Pepper Beef and Celery Stir-Fry
Consider this recipe a love letter to the humble black peppercorn—one of those often-used but underappreciated spices. Chunks of beef are marinated in yogurt, ginger, garlic, and freshly ground pepper, then seared all over, building flavor for the stew from the ground up. Then they’re simmered until tender while the liquid cooks down to a […]
Beef Chow Fun
Today, let’s make a Cantonese classic: beef chow fun. Juicy, tender beef, soft and chewy stir-fried rice noodles, and that smoky, charred flavor from the wok-it’s a dish that everybody loves! And the best part of this dish is that it’s incredibly simple and easy to make, so give it a try. Something magical will […]
Stir-Fried Beef with Mushrooms and Snow Peas
Velveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the cornstarch helps thicken the sauce. To ensure the beef is well-seasoned, we also stir in a […]
Mongolian Beef
Our Mongolian Beef recipe became one of the most popular Woks of Life recipes after we first published it in July 2015, and for good reason!What exactly are the origins of Mongolian Beef? Because it’s definitely not Mongolian. My theory is that someone just forgot to add the orange to a wok full of […]
Grilled Flank Steak with Basil Dressing
For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when […]