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Szechuan Beef

INGREDIENTS FOR MARINADE 3 tbsp. cornstarch 1 tbsp. low-sodium soy sauce 1 tbsp. rice wine 1 lb. sirloin or flank steak, thinly sliced against the grain FOR SAUCE 1/2 c. low-sodium soy sauce 2 tbsp. rice wine 2 tbsp. chili garlic sauce 2 tsp. sesame oil 1 tbsp. minced ginger 3 cloves garlic, minced 1 tbsp. cornstarch Canola oil, for frying 2 large carrots, sliced into matchsticks 1 red bell pepper, sliced into matchsticks 6 dried chile peppers 2 green onions, thinly sliced, for garnish Sesame seeds, for garnish RECIPE PREPARATION In a medium bowl, stir together cornstarch, soy sauce, and rice wine. Add the steak and toss to coat. Let marinate for 15 minutes. Meanwhile, make the sauce: In a bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic. Set aside.  In a large skillet, add 1 tablespoon canola oil over medium-high heat. Cook the steak, in batches if needed, until golden brown and just about cooked through, abo...
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Vegan Burrito

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.  Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy! 
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Chilean Beef Stew

INGREDIENTS 1 lb beef brisket (or lamb, pork or chicken) 2 Tbsp olive oil 1 onion, peeled and cut vertically into quarters 1 tsp oregano 1 tsp ground cumin Salt, to taste Freshly ground black pepper, to taste 8 small red or white new potatoes 2 carrots, peeled and cut across into four pieces 1 red or green bell pepper, seeded and cut into quarters 1 stalk celery, chopped 4 2-inch chunks pumpkin meat 1 cup of rice 5-6 cup boiling water 2 ears corn, each cut into four rounds 1 cup peas or green beans 2 Tbsp chopped cilantro RECIPE PREPARATION Cut brisket into eight equal portions. Heat oil in a large pot, add meat and brown well. Add onion, oregano, cumin, salt, and pepper; stir, and continue cooking over medium heat for five minutes. Add potatoes, carrots, bell pepper, celery, pumpkin, and rice; add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally. Add corn, peas or green beans and cook for an additional ...
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