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1 tbsp vegetable oil; 1 boneless beef sirloin steak, 3/4-inch thick, cut into strips (about 1 pound); 1 jar (16 ounces) Pace® Picante Sauce; 1 cup Swanson® Beef Broth or Swanson® Beef Stock; 1 ...
In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total.
Check out our cabbage roll skillet, our one-pot pepperoncini chicken & rice, our Mexican beef 'n' rice skillet, or our oone-pan salsa verde shrimp & rice for ideas, then get creative.
According to the story, the soup was made by fishermen looking for a warm meal on a cold day. They boiled water, added herbs and spices, and created a tasty and warming soup that became a popular dish among the locals. [12] As time passed, the mala hot pot soup recipe became more elaborate.
The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.
Another possible origin for fry sauce was the "pink sauce" served in 1941 at Don Carlos Barbecue in Salt Lake City. [3] [4] In his essay on Utah fry sauce, Michael P. Christensen noted that fry sauce "functions as a cultural identifier for Utahns." [4] The Arctic Circle chain still serves fry sauce in its western United States restaurants. [5]
Slice beef into very thin strips. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add beef and cook until browned, stirring often.
Sichuan fried rice (四川炒飯) is a spicy stir-fried rice from Sichuan which uses doubanjiang chili sauce with garlic, green onions, and red onion. [ 3 ] Yin-yang fried rice (鴛鴦炒飯) is topped with two different types of sauce, typically a savory white sauce on one half and a red tomato-based sauce on the other half.