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@nhinhonhan1999: Set 10 Bao Lì Xì Gia Đình Tết #baolixi #baolixitet #lixitet2027 #xuhuong #viral

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Nhi Nhỏ Nhắn 🎀
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Thursday 22 October 2026 11:16:27 GMT
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Sizzling Pepper Steak with Caramelized Onions, Colorful Bell Peppers, and Sticky Sweet Chilli Honey Glaze Ingredients: 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain 2 tablespoons vegetable oil, divided 1 large yellow onion, cut into thin wedges 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 green onions, sliced 1 tablespoon toasted sesame seeds For the stir-fry sauce: 1/4 cup low-sodium soy sauce 1 tablespoon oyster sauce 1 tablespoon honey 1 tablespoon sweet chili sauce 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon cornstarch 1/4 cup beef broth 1/2 teaspoon freshly ground black pepper For finishing: 1 tablespoon sweet chili sauce 1 tablespoon honey 1 teaspoon water Steamed jasmine rice, for serving Lime wedges, for serving Directions: Place the sliced beef in a medium bowl. Pat it dry with paper towels so it will sear properly in the hot wok. In a small bowl, whisk together the soy sauce, oyster sauce, honey, sweet chili sauce, rice vinegar, sesame oil, cornstarch, beef broth, and black pepper until smooth. Set aside. In another small bowl, combine the 1 tablespoon sweet chili sauce, 1 tablespoon honey, and 1 teaspoon water. Stir well and set aside for the finishing glaze. Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat. Add half of the beef in a single layer and sear for 1-2 minutes per side until deeply browned around the edges. Transfer to a plate and repeat with the remaining beef. Add the remaining tablespoon of vegetable oil to the wok. Add the sliced onion and cook for 2 minutes until the edges begin to caramelize. Add the red, yellow, and orange bell peppers. Stir-fry for 3-4 minutes until vibrant and tender-crisp. Add the minced garlic and grated ginger. Stir-fry for 30-45 seconds until fragrant. Return the seared beef and any accumulated juices to the wok. Stir the prepared sauce once more, then pour it over the beef and vegetables. Toss everything over high heat for 1-2 minutes until the sauce bubbles, thickens, and coats the beef and peppers in a glossy glaze. Drizzle the reserved honey and sweet chili mixture over the stir-fry. Toss for another 20-30 seconds to create a shiny, lightly caramelized finish. Add the sliced green onions and toss briefly. Remove from the heat and sprinkle with toasted sesame seeds. Serve immediately over fluffy jasmine rice with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 505 kcal | Servings: 4 servings #homecooking #Foodie #tastyfood #recipes #cooking
Sizzling Pepper Steak with Caramelized Onions, Colorful Bell Peppers, and Sticky Sweet Chilli Honey Glaze Ingredients: 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain 2 tablespoons vegetable oil, divided 1 large yellow onion, cut into thin wedges 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 green onions, sliced 1 tablespoon toasted sesame seeds For the stir-fry sauce: 1/4 cup low-sodium soy sauce 1 tablespoon oyster sauce 1 tablespoon honey 1 tablespoon sweet chili sauce 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon cornstarch 1/4 cup beef broth 1/2 teaspoon freshly ground black pepper For finishing: 1 tablespoon sweet chili sauce 1 tablespoon honey 1 teaspoon water Steamed jasmine rice, for serving Lime wedges, for serving Directions: Place the sliced beef in a medium bowl. Pat it dry with paper towels so it will sear properly in the hot wok. In a small bowl, whisk together the soy sauce, oyster sauce, honey, sweet chili sauce, rice vinegar, sesame oil, cornstarch, beef broth, and black pepper until smooth. Set aside. In another small bowl, combine the 1 tablespoon sweet chili sauce, 1 tablespoon honey, and 1 teaspoon water. Stir well and set aside for the finishing glaze. Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat. Add half of the beef in a single layer and sear for 1-2 minutes per side until deeply browned around the edges. Transfer to a plate and repeat with the remaining beef. Add the remaining tablespoon of vegetable oil to the wok. Add the sliced onion and cook for 2 minutes until the edges begin to caramelize. Add the red, yellow, and orange bell peppers. Stir-fry for 3-4 minutes until vibrant and tender-crisp. Add the minced garlic and grated ginger. Stir-fry for 30-45 seconds until fragrant. Return the seared beef and any accumulated juices to the wok. Stir the prepared sauce once more, then pour it over the beef and vegetables. Toss everything over high heat for 1-2 minutes until the sauce bubbles, thickens, and coats the beef and peppers in a glossy glaze. Drizzle the reserved honey and sweet chili mixture over the stir-fry. Toss for another 20-30 seconds to create a shiny, lightly caramelized finish. Add the sliced green onions and toss briefly. Remove from the heat and sprinkle with toasted sesame seeds. Serve immediately over fluffy jasmine rice with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 505 kcal | Servings: 4 servings #homecooking #Foodie #tastyfood #recipes #cooking
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