Maurice

[Maurice @Mauriceunc]

@thechosenjuan19 @xeniadidthat @AmberNicoPhoto Yup and if you wanna see more 'her" page woukd be the place to go

[Maurice @Mauriceunc]

@BusseySky @MuadDib0081 @xeniadidthat @AmberNicoPhoto Shes bigger than me I'll give her that

[Maurice @Mauriceunc]

@DylanTweetin @xeniadidthat @AmberNicoPhoto You aint either if u think this is one....

[Maurice @Mauriceunc]

@patairman @xeniadidthat @AmberNicoPhoto I guess I didn't today

[Maurice @Mauriceunc]

@xeniadidthat @AmberNicoPhoto Remind you this is the same person whom several times deined being born a male and deined having plastic surgery.....

[Maurice @Mauriceunc]

@xeniadidthat @AmberNicoPhoto I guess "she" forgot to tuck?

Theres the answer of the question " did you have the surgery "

[Maurice @Mauriceunc]

@Missezz_jojo So you're a jumbo vampire ?🦇🧛‍♀️

[Maurice @Mauriceunc]

@MarksWithMics The busted female podcast

[Maurice @Mauriceunc]

@JonWatson0984 The two females who ACTUALLY LIVE UP THE NAME EVERYTHING IS BIGGER IN TX....

especially this one right here! easy 400 pounds on god

[Maurice @Mauriceunc]

@MarksWithMics Dude had the 1000 pound sisters on the shit

[Browken @Browken_BrK]

"Mi futura esposa preguntándose a donde se fue la mitad del presupuesto para la boda"

Yo haciendo mi entrada en la ceremonia junto a mis bros que serán mis testigos:

[Maurice @Mauriceunc]

Mayo

[The American Desk @Capitol_Scope]

Ketchup or Mayonnaise?

[Maurice @Mauriceunc]

Naw

[Chef 👩🏻‍🍳 @chefsevenn]

What’s the best drink to pair with this meal?

[Maurice @Mauriceunc]

@MarksWithMics Dude had the 1000 pound sisters on the shit

[Maurice @Mauriceunc]

@sports4upodcast The 1000 lbs sisters

[Maurice @Mauriceunc]

@mastahdbaters @Missezz_jojo @sports4upodcast @BallersNdBriefs @JonWatson0984 @HIIMMARQ1 @Nyne9Gorilla @cultureclashnet I hope this big ass auntie looking chick isn't on the damn show. Like wtf is shit with this sloppy chick 🤮🤮🤮🤮

[Food Pleaser @FoodPleaser]

How many would you eat?

[Flavorful Kitchen Adventures @ann_ann886]

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.