I know people who hate on American-Chinese food for not being traditional, but I find it to stand as its own food genre. As much as it sounds bad, sometimes the bold, greasy flavors are what I’m looking for.

I dusted the thin beef and bell pepper slices with some potato starch, then fried them off in a pan. When they were about 90% cooked, I took them out to make the sauce in the pan. A simple soy sauce and honey, with a dash of sesame oil, thickens as it heats through. While it’s hot, I put the beef and peppers back in so it doesn’t lose its subtle crisp. I still felt like eating a heavier meal, so I made garlic rice to go along with the stir-fry. I finished it with a sprinkle of chopped cilantro to add a little freshness.