Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

The next time you're prepping a protein for a stir-fry, try out this expert-approved method commonly used to tenderize meat at Chinese restaurants.

In a bowl put the beef. Add the vinegar to the beef ... Add the green pepper and fried onions and mix. Cook until almost dry and garnish with coriander.

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 ...

In a bowl, coat the beef strips in the two tablespoons of vegetable oil. Heat a frying pan until hot, add the Sichuan peppercorns and dry fry for one minute, or until fragrant. Transfer to a ...

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 ...

Speaking to Bon Appetit, he advised leaning into the dry texture ... thin strips that when given a good fry will end up somewhere between crispy bacon and beef jerky. These meaty treats have ...