For the stir fry: 1 lb. boneless beef flank steak, sliced thin 1 lb. linguine noodles, or noodle of your choice 4 tsp canola oil, divided 1 red bell pepper, sliced thin 1 yellow pepper, sliced thin ...

Flank Steak: Flank steak is my cut of choice for pepper steak—it’s marbled with fat, full of beefy flavor, and easy to cut ...

This is one of those dinners I pull out when I’ve got 20 minutes, hungry kids, and zero patience. It’s saucy, flavorful, and ...

And just like that, it was ready. I piled a bowl full of fluffy rice, spooned a hearty portion of stir-fry on top, and sprinkled some thinly sliced scallions over the whole thing.

½ pound skirt steak, cut into thin strips 1-2 tablespoons cornstarch, as needed 1-2 tablespoons neutral oil, as needed 1 cup peeled carrots, cut into thin strips (julienned) 1 cup shitake ...

To buy: ½ pound skirt or flank steak, 1 medium-size green pepper, 1 medium size red or yellow bell pepper, ¼ pound sliced mushrooms, 1 small piece fresh ginger, 1 can vegetable oil spray, 1 ...

1 pound round tip steaks, cut 1/8 to 1/4 inch thick Pico de Gallo (recipe follows) 3 teaspoons vegetable oil, divided 1-1/2 cups thinly sliced bell pepper, any color 1/2 medium white onion, cut ...

1. Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to ...

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside. Cook noodles in a large pot of ...

Cook for 30 seconds, stirring so it doesn’t burn. Add steak. Stir-fry for 2 to 4 minutes or until barely browned but not completely cooked through. Using tongs, transfer steak to bowl.

In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined. In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt ...