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Narrow Results You've Selected: Recipe Stir-Fry Easy Beef Remove all Source Saveur (4) Appetite for China (1) Jane Spice (1) My Kitchen Snippets (1) Course Main Course (6) Salad (1) Side Dish (1) Cuisine Chinese (4) Asian (3) Classic (2) Central/South American (1) Quick & Easy (1) Season Summer (2) Fall (1) Winter (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Beef"; var omni_prop8 = "Topic:Recipe,Technique:Stir-Fry,Difficulty:Easy,Main Ingredient:Beef"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 10/22/2012 Chap Chae (Korean Noodles with Beef and Vegetables) This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish. Issue #150 04/11/2010 Stir-Fried Beef and Green Chiles (Qingjia Chao Niuliu) Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin. Issue #129 11/07/2000 Egg Noodles with Beef and Chinese Broccoli Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein. Issue #25 06/15/2010 Sugar Snap Pea and Beef Stir-Fry Sugar snap peas make this beef stir-fry recipe from My Kitchen Snippets crunchy and fresh. Continue... Does Not Apply Source: My Kitchen Snippets 04/18/2010 Spicy Beef Salad When we first saw this recipe on the blog Jane Spice, it reminded us of shredded beef preparations from Vietnam. But this recipe hails from Belize. Continue... Does Not Apply Source: Jane Spice 03/18/2010 Sichuan Boiled Beef in Fiery Sauce (Shuizhu Niurou) Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Continue... Does Not Apply Source: Appetite for China