When life gets busy and dinner needs to happen fast, I always find myself coming back to this beef and onion stir-fry. It’s ...

Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside.

This Mongolian Ramen Beef Stir Fry is a quick and delicious complete ... Instead of fresh garlic you can use the minced ...

Fry the diced beef steak in batches until ... Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas.

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 ...

Fry the beef mince in a hot pan for 5-6 minutes until browned then add the onion, garlic and cook for a further for 3-4 minutes. Add the passata, puree and stock then stir to combine. Bring up to ...

Stir in the spring ... coriander leaves over the mince. Put the rice on to boil in lightly salted water and drain when cooked. Heat the oil in a large wok and fry the garlic, chilli and ginger ...

Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces.