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.

and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and stir in the oyster sauce/water mixture. Stir-fry until the meat is cooked and the scapes are tender and sweet.

Most slow-cooked Moroccan meat tagines have a sweet note ... Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly ...

Can I use other types of meat other than ground beef? Absolutely ... Yes, you can reheat leftover fried rice. Use a non-stick pan or microwave, adding a splash of water or broth to prevent ...

Gon chow ngau ho – dry-fried beef rice noodles ... about the noodles; the beef is there to flavour them. Because of that, I’ve used a fairly small amount of meat. If you like a beefier ...