The ultrasupple texture of beef stir-fried in Chinese restaurants normally requires a messy coating and a dip in hot oil. We looked for an easier way.
Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting
Savory, fragrant, umami-rich soy sauce is a staple in American kitchens. But choose the wrong product and all you get is a salt bomb.
We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.
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