This is an Italian-style stir fry that Grandma made with thinly sliced beef. During the weeknights and on a strict budget back in the 1960s, this was often made with chicken rather than beef ...

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 ...

A riff on the classic Chinese American stir-fry recipe sesame chicken, this dish packs in the sesame flavor in three ways: ...

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 ...