This incredibly flavorful beef stir-fry is also a fast and easy meal to make

Stir-fry beef with caramelized onions and peppers

Years ago I wrote a book on stir-frying. I learned a lot along the way, developing creative stir-fry dishes including noodles, rice, chicken, pork, beef and vegetables. I think of this quick technique to be one of most efficient and easy cooking methods.

My tips for a successful stir-fry depend upon having as much as possible done in advance: chopping the vegetables and measuring out the seasonings and sauce ingredients. Stirfrying means when the oil is very hot but not smoking you add the ingredients and toss them every 15 to 20 seconds for 2 to 3 minutes or until light brown. Make sure to spread the food evenly around and up the sides of the wok so that it comes into maximum contact with the heat. Once you learn this method you can have fun creating your own combinations.

Look for a wok that is heavy aluminum, stainless steel or traditional castiron. Make sure it is not too thick, though, or it will take too long to heat up. A 14inch Prep:

1 1 Cook: diameter wok is probably the best all-around size, since it can be used to cook a whole fish or a simple sampling of your favorite vegetables. A cover is also important when you want to stir-fry something, and finish braising it in the Makes: wok. You may need to use a wok ring if the bottom of the wok is rounded.

You’ll love this fast and incredibly flavorful beef stir-fry. The onions take on a caramelized sweet essence, while the peppers add color and textural contrast. For an extra flavor dimension add a teaspoon of chopped orange zest. Serve steamed rice or vegetable fried rice as an accompaniment for a quick weeknight dinner.