Adapt the recipe to work for you. I love stir-fry recipes like this one for how easy and adaptable they are. Once you have the sauce down, you can really add whatever you want.

Stir in 1/4 finely chopped medium red onion, 1/2 cup coarsely chopped fresh cilantro, 2 tablespoons lime juice, 1 finely ...

In this interpretation, thin slices of flank or skirt steak, marinated in a simple, pared-down mix of soy sauce, honey and black pepper, cook up gloriously soft, caramelized and burnished.

Steak au poivre means "pepper steak" in French; essentially, it's a pepper-encrusted steak that's seared on the stovetop and served with a rich alcohol-infused pan sauce.

Preparation. For the sauce: 1. In a small heavy-bottomed saucepan set over medium heat, sauté the oil and the shallots for about 2 minutes, or until the shallots soften.

Re-whisk the reserved sauce and pour it over the beef and vegetables. Cook, stirring, until the sauce has slightly thickened, 7–10 minutes. Transfer to a serving dish.

In a bowl, combine the steak, cornstarch, black pepper, 2 1/2 tablespoons soy sauce and 2 tablespoons oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes (see Tip), or in ...

Make the Ancho Mole Sauce . In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add 1 cup of the salsa roja and the stock, chocolate, raisins, cinnamon, and nutmeg.