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12 stir fry recipes

Here are 12 stir fry recipes that are perfect for weeknights or for when your fridge needs emptying out.

12. Black pepper beef with Kampot pepper

Blue Kitchen

By Terry Boyd, Blue Kitchen

Black pepper beef
Serves 2 as a main course or 4 as part of a multi-course meal

8 ounces flank steak
1-1/2 tablespoons soy sauce
1-1/2 tablespoons oyster sauce (available in Asian markets and some supermarkets)
1-1/2 tablespoons Chinese wine or dry sherry (optional, may substitute cooking wine)
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon corn starch
1-1/2 teaspoons freshly ground black pepper, divided
2 tablespoons (or more) canola oil
1/2 large onion, sliced into thin half moons
1 medium red bell pepper, cut into bite-sized chinks
1 inch fresh ginger, peeled and sliced thin
1 celery rib, sliced
1 clove garlic, minced
Cooked white rice
Extra soy sauce, for passing at the table

1. Slice the flank steak across the grain into 1/3-inch thick slices. Cut the slices into bite-sized pieces. Mix soy sauce, oyster sauce, Chinese wine (if using), sesame oil, sugar, corn starch and 1 teaspoon of pepper in a large bowl. Add beef and toss to coat. Set aside and marinate for at least 15 minutes. Using a slotted spoon, transfer beef to another bowl, reserving excess marinade.

2. Heat canola oil in a wok or large nonstick skillet over medium-high flame. Add beef to skillet and stir fry for about 2 minutes, tossing frequently. Transfer back to bowl with slotted spoon.

3. Add onion, bell pepper, ginger, celery and garlic to pan. Cook, stirring constantly, for about 1-1/2 minutes. Return beef to pan along with reserved marinade and cook about 1 minute longer. Transfer to serving dish and top with remaining ground pepper. Serve with rice. Pass soy sauce at table. Also, be sure to tell diners to avoid the ginger slices. Seriously.

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Mark Sappenfield
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