West African-Spiced Beef Stir-Fry with Rice

Toss the sliced beef with salt, black pepper, and minced garlic in a small bowl. Let this marinate in the refrigerator for 2 hours — this gives the meat time to really absorb those flavors.

While the beef marinates, whisk together sugar, sesame oil, fish sauce, and that scotch bonnet pepper in a small bowl. Set this spicy-sweet sauce aside. (The scotch bonnet brings proper heat — start with less if you're not used to West African pepper levels)

Heat your wok or largest skillet over high heat until it's smoking. Add the marinated beef and stir-fry until cooked through and beautifully browned, about 3-4 minutes.

Add the broccoli, carrots, mushrooms, bamboo shoots, snow peas, and celery to the wok. Keep everything moving constantly — shake that pan like you're making the best stir-fry of your life — for 2-3 minutes until the vegetables start releasing their aromas.

Pour in your prepared sauce and toss everything together until well coated.

Add the onions, napa cabbage, and oyster sauce. Continue stir-frying for another minute until the cabbage is crisp-tender and everything is glossy with sauce.

Serve immediately over hot rice. Let me tell you, this is even better over a bed of jollof rice — the flavors just sing together.