I don't like to order beef stir fry from Chinese restaurants. My dad made this a lot when I was a kid and I would request his "sugar beef" for supper all the time. So this dish has spoiled me.

I love beef teriyaki with rice but it costs an arm and a leg to eat out nowadays. This is what I make at home to satisfy my cravings

I used to stir-fry the potatoes and the beef. I wanted to rearrange it and when I opened the fridge, I saw the salted konbu seaweed. I added it and it was so delicious. That's how this recipe was made.The key is the salted konbu seaweed! Recipe by Mikizoucchi

I was looking for new vegetarian recipes for my meal preps and stumbled on these vegan stir fry noodles. Although I didn't end up going vegetarian, I did learn how to make some great stir fry!

I wanted to make a Korean-type dish so I added gochujiang.Try with any vegetables that you'd like. Recipe by Dih mama

I had beef yesterday and i decided to cook with black pepper , it was very yummy. Let's see and recook if you want :)#mycookbook

This stir-fried beef with celery is the first dish my grandfather taught me to cook when I was a teenager. I even wrote an essay about it, and my Chinese teacher read it to the whole class as an example! The beef is tender and juicy, while the celery stays crisp and refreshing. It’s quick, easy to make, and packed with protein and fiber. Every time I cook this dish, it brings back warm memories of my grandfather. Serve it with rice for a simple yet flavorful meal! Enjoy!

I made this for my family who loves scallions.Fry over high heat until the end.The seasoning for the beef is important so even when you don't have much time, give yourself at least 10 minutes to season it beforehand. For 2 to 3 servings. Recipe by Mizorecchifan

It's hard to make a good stir-fry without a wok (which I don't have). So instead, I fry everything separately in a hot pan and bring it all together at the end with the sauce.

I wanted to eat the popular dish in Taiwan, so I arranged it to our family's taste.-The stems of the bok-choy take a relatively long time to cook through, so make sure to separate the stem and leaf and cook them through with different lengths of time.-Thicken according to your liking, but make it lump-free. Recipe by Mizorecchifan