Name: Beef, Mushroom, and Broccoli Stir-Fry
Yield: Makes 4 servings
Ingredients: 1 pound flank steak; 3 tablespoons water; 7 tablespoons vegetable oil; 4 tablespoons soy sauce; 8 teaspoons cornstarch; 6 tablespoons plus 1 cup canned low-salt chicken broth; 1/4 white wine; 2 tablespoons oyster sauce; 4 teaspoons oriental sesame oil; 1/2 teaspoon sugar; 6 quarter-size slices peeled fresh ginger, minced; 2 pounds broccoli, cut into florets (stems discarded); 1 pound mushrooms, sliced; rice

This popular menu classic is even better when made at home.

Variation: For a vegetarian entrée, use one 12-ounce package of firm or extra-firm tofu in place of the beef. Cut the tofu into 3/4-inch cubes and marinate as if using beef. Pork or chicken would also work for this recipe.

Recipe notes

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smoked Mackerel Udon

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Microwaved Tofu With Butter and Soy Sauce

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

Sizzling Mushroom and Tofu Sisig

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Saucy Mushroom Stir-Fry

Any variety of mushroom will love this glossy, tangy sauce.

Crispy Tofu With Scallion-Ginger Sauce

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.