Dinner

YIELD 6 servings
TIME 1 hour, plus marinating

MAKES 4 TO 6 SERVINGS • Dan dan! Sichuan street food done right. This fire flavor bomb is not for the faint of heart. It's the benchmark noodle bowl for the chile lovers of the world and ticks every single box for me. Hot, hot, hot, and absolutely exploding with flavor.

As with all wok-cooked dishes, when the stir-frying starts, this recipe comes together with lightning speed. Mise en place is crucial here-get those veggies chopped, spices measured, and sauces ready to go before you start cooking. Your dish and stress level will be well chuffed that you did.

Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well before tying the roast. In the end, the meat will be superbly tender and succulent. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked this rich beef with an easy pico de gallo and/or mashed potatoes.