❌Bobby Woods❌ @GAPbwoods - Twitter Profile

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❌Bobby Woods❌ @GAPbwoods

about 2 months ago

Angry Kitty Genx #cat #funnycats #kitten#genxtiktokers #cats #rock #catm... https://t.co/NjEGo4wykW via @YouTube

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❌Bobby Woods❌ @GAPbwoods

30 days ago

Lone Star on Kharg book link Lone Star on Kharg https://t.co/E10CG8LjW5

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Flavorful Kitchen Adventures

@ann_ann886

about 2 months ago

Black Pepper Beef Stir-Fry Ingredients Beef and marinade 1.25 lb (560 g) beef sirloin, flank, or tri-tip, sliced 1/4-inch against the grain 1 tbsp light soy sauce 1 tbsp Shaoxing wine (or dry sherry) 1 tsp dark soy sauce (color, optional) 1 tsp sugar 1/4 tsp baking soda (tenderizes) 1 tsp cornstarch 1 tbsp neutral oil (to velvet) Vegetables 1 medium onion, cut into 1-inch petals 1 red bell pepper, sliced 1 green bell pepper, sliced 2–3 scallions, 1-inch pieces 2 cloves garlic, minced 1 tsp fresh ginger, minced (optional) Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp coarse freshly ground black pepper (adjust to taste) 1 tsp dark soy sauce (depth, optional) 1 tsp sugar 1 tsp rice vinegar (or black vinegar) 1/2 cup low-sodium beef stock or water 1–1.5 tsp cornstarch 1 tsp sesame oil For the wok 2–3 tbsp neutral high-heat oil Toasted sesame seeds and extra cracked pepper for finish (optional) Instructions Marinate the beef Toss beef with light soy, Shaoxing, dark soy, sugar, baking soda, and cornstarch. Mix until tacky, then drizzle in 1 tbsp oil to coat. Rest 15 minutes at room temp. Make the sauce Whisk oyster sauce, light soy, black pepper, dark soy, sugar, vinegar, stock, cornstarch, and sesame oil until smooth. Set by the stove. Sear the beef Heat a wok or large skillet over high until just smoking. Add 1–1.5 tbsp oil, swirl, then spread half the beef in a single layer. Sear 45–60 seconds, flip, and cook just until no longer red (about 60–90 seconds total). Remove to a plate. Repeat with remaining beef, adding oil as needed. Stir-fry aromatics and veg Return wok to high heat with 1 tbsp oil. Add onion, bell peppers, and a pinch of salt; stir-fry 2 minutes until edges blister but stay crisp-tender. Add garlic (and ginger) and toss 20–30 seconds until fragrant. Sauce and finish Return beef (and any juices) to the wok. Give the sauce a stir and pour in. Toss 30–60 seconds as it boils and glosses, coating everything. Adjust pepper and salt to taste. Fold in scallions. Serve Plate immediately over steamed jasmine rice or noodles. Finish with sesame seeds and an extra crack of pepper. Tips for restaurant-style results Slice partially frozen beef for cleaner, thin cuts. Baking soda + cornstarch “velvets” the beef for tenderness—don’t skip. Use very hot wok and cook beef in batches to avoid steaming. Grind pepper coarsely right before cooking for punchy aroma. Variations Add mushrooms or snap peas; keep total veg to ~3 cups so the sauce stays glossy. Swap beef with chicken thighs or firm tofu (press and cornstarch-dust before searing). Make-ahead Marinate beef up to 8 hours chilled; bring to room temp 15 minutes before cooking. Stir-fry sauce can be mixed 2–3 days ahead; shake before using.