Corn Broccoli Rice Casserole

1 Tim.6:

17 As for the rich in this present age, charge them not to be haughty, nor to set their hopes on the uncertainty of riches, but on God, who richly provides us with everything to enjoy.

Giant niblet corn in butter sauce, frozen in microwaveable bag

Green Giant Steamers Cheesy rice broccoli 

1 c canned onion rings

1 cream of mushroom soup

Topping

1/2 c crushed canned onion rings

1/2 c cheddar cheese

1/2 c panko

Prepare the cheesy broccoli rice and corn according to directions.

Combine veggies in a bowl, add onion rings, breaking up with a spoon and add soup.

Spray a deep dish pie plate with non stick spray. 

Add veggie mixture, crush onion rings in hand and sprinkle on veggies, next add panko then cheese. 

No need to season as the Green Giant products are already seasoned.

Bake in toaster oven on 350 for 30 minutes.

Crockpot Cheesy Buttermilk Meatloaf

THURSDAY, OCTOBER 25, 2012

Matt.4:16-17
16 the people dwelling in darkness have seen a great light, and for those dwelling in the region and shadow of death, on them a light has dawned."
17 From that time Jesus began to preach, saying, "Repent, for the kingdom of heaven is at hand."




Glaze (mix together)
1 cup ketchup
Few shakes smoky chipotle Tabasco 
1/4 cup brown sugar
1/2 t Jim Beam
Heat glaze until sugar is melted.


1/3 cup Panko bread crumbs 
1 cup whole-fat buttermilk
1 cup diced leeks
1/4 cup chopped fresh parsley 
1/2 t Herbs de Provence

2 tbsp. ketchup(I use 2 T of the glaze) 
1 1/2 lbs. turkey
1/2 lb. ground pork
1 cup grated Italian 4 cheese
1/2 tsp. smoked salt
1/2 tsp. ground pepper
Combine, buttermilk, turkey, pork, Panko, leeks, cheese, ketchup, parsley, salt and pepper, and mix. Mix glaze and cover meatloaf. Cook in crock on high for 4 hours. 

Costa Rican Jalapeño Cream

 TUESDAY, OCTOBER 2, 2012

Ps.46:10
10"Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!"

1-2 jalapeno pepper(seeded and chopped)
1/4 cup evaporated milk or cream
1 medium onion or leeks
1 chicken bouillon cube or 1/2 t chicken better than bouillon 2 steaks of your choice ( I use Rib eye’s)
1 tablespoon butter or oleo
Add fresh cilantro after you finish
Cook steaks as desired.
Add butter, onion, and jalapeno to fry pan and cook 1-2 minutes.
Now you add the milk and bouillon, lower heat and simmer for 2-3 minutes.
Pour over steaks.
This recipe was graciously given to me by Cart Barn Grill! Thanks! As usual, I have added my own twist to the recipe, leeks, cream, better than bouillon and fresh cilantro. I think this would be good on any meat or seafood!! 

Smoky Cheese Potato Gratin

1 Tim.5:6

but she who is self-indulgent is dead even while she lives.

Gratin

5 red potatoes, baseball size, sliced on thinnest setting of a mandolin slicer, immerse in ice water for 10 minutes

Salt and pepper to taste

Sauce

3/4 c shredded sharp cheddar

2 T smoked Gruyere, chopped

1/2 c smoked Gouda, shredded

2 T minced onion

1/4 t Ancho chili powder 

1/4 t smoked paprika

1/4 t nutmeg

1/2 c heavy cream

1/2 c half and half

Topping

1/2 c canned onion rings, crushed

1/2 c shredded sharp cheddar cheese

1/3 c panko 

Spray a deep dish pie plate with Pam non stick spray. Layer potatoes, salt and pepper potatoes, spoon a third of the cheese sauce on top, repeat for a total of three layers. Bake uncovered in toaster oven on 350 degrees for 1 hour.

Limoncello Cream Sauced Garlic Parmesan Chicken

1 Tim.4:

4 For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving,

5 for it is made holy by the word of God and prayer.

8 chicken tenderloins cut into nuggets

2 c grated Parmesan cheese

3 egg whites, beaten

Salt and pepper to taste

1 c all-purpose flour plus 2 tablespoon

2 c freshly shredded Parmesan cheese

4 T chopped fresh sweet basil

6 teaspoons olive oil

1T limoncello

Enough slices of smoky Gruyere cheese to cover chicken pieces

Sauce:

1 c heavy whipping cream

1/4 c limoncello 

1 teaspoon garlic powder

1/4 teaspoon nutmeg

1 c grated Parmesan cheese 

Preheat oven to 200 degrees, for keeping chicken warm.

Lay your boneless chicken on plastic wrap and top with wrap also. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.

In a pie plate mix together the 1 cup of flour ,and 1 cup grated Parmesan cheese . Set aside.

In a pie plate mix the egg whites, limoncello and basil until foamy. Set aside.

In a pie plate mix together the 1cup shredded Parmesan cheese, and 2 T flour. Set aside.

Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess.

Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off.

Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate

Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.

In a saucepan heat your heavy whipping cream and limoncello on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.

Take chicken out of the oven and top each chicken breast with some cream sauce, and a piece of gruyere cheese. Melt the cheese using the broiler.

Whiskey Flavored Leek Beef Stroganoff

1 Tim.1:17

To the King of the ages, immortal, invisible, the only God, be honor and glory forever and ever. Amen.

1 1/2 pounds beef tips

1/2 t granulated garlic

1/2 t Cajun seasoning

Meat tenderizer

All-purpose flour

2 T olive oil

2 T butter

1 leeks, sliced

8 ounces fresh mushrooms, sliced

10 oz water

1 heaping T chicken base seasoning

1 (10 3/4-ounce) can cream of mushroom soup

black pepper

Splash of Jim Beam

1/2 c sour cream

1 t fresh spicy oregano

1/2 t fresh spicy basil

Cooked egg noodles, 1/2 of the bag

Sprinkle the tips with seasonings, meat tenderizer and sear in oil and butter.  Remove the tips from the pan. Add the onion slices, Jim Beam and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the tips back into the pan with the onion and mushrooms. Add the mushroom soup and broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Add fresh herbs. Stir in the sour cream the last few minutes, right before you serve. Add prepared noodles.

Butter Fried Chicken and Smoked Sausage Egg Noodle Skillet Casserole

2 Thess.1:

8 in flaming fire, inflicting vengeance on those who do not know God and on those who do not obey the gospel of our Lord Jesus.

9 They will suffer the punishment of eternal destruction, away from the presence of the Lord and from the glory of his might,

1 1/2 cups egg noodles, prepared according to box

Wet mixture:

1 egg

1/4 c heavy cream

1/4 c milk

1/2 t Dijon mustard

Whisk all together, set aside.

Veggie mix:

1/4 English cucumber, cut matchsticks

2 t chicken base seasoning, sprinkle on veggies as you sauté

5 broccoli florets, cut in half

1 onion, sliced really thin

1/2 of a yellow bell pepper, sliced

1 smoked sausage link, sliced and quartered 

2 t olive oil

1 t butter

On medium heat, sauté veggie mix until done, add sausage, stir fry a 2 minutes.

Cheese mix:

1/2 c smoked Gouda, shredded

1/4 c cheddar cheese, shredded

1/4 c parmesan cheese, shredded

Chicken Prep:

1 T butter

1 T olive oil

4 butter fried chicken tenderloin, seasoned with season salt and cut into bite size pieces

Flour for dredging chicken

Sauté chicken in butter and oil until done. Set aside, wipe out skillet.

Prepare noodles.

Prepare chicken. 

Prepare veggie/sausage mix.

Prepare wet mixture.

Prepare cheese.

To the veggie sauté, add the wet mix.

Now add the cheese.

Next the noodles and lastly, the cooked chicken. 

My husband kept saying this is soooo good!!!!

Limoncello Pesto Potatoes

1 Thess.2:4

but just as we have been approved by God to be entrusted with the gospel, so we speak, not to please man, but to please God who tests our hearts.

10 baby Dutch yellow potatoes, microwave and covered 1 1/2 min on each side

1 diced shallot

2 roasted garlic cloves, mashed

1/2 t olive oil

1/2 t butter

2 T Limoncello 

1 t chicken base seasoning

2 T cream

1 T pesto

2 c water

1 t fresh sweet basil

1 T sour cream

Cracked black pepper

Add oil and butter to pan and sauté shallots and mashed garlic cloves. When shallots are soft add seasoning base, limoncello, cream, pesto, sauté 1 minute, then add water and the cooked, skin on and quartered potatoes. Cook 10 minutes, turn off heat and add sour cream, pepper and basil.

Mash potatoes and enjoy!!

Roasted Garlic, Shallot and Whiskey Beef Fried Rice

1 Thess.1:

9 For they themselves report concerning us the kind of reception we had among you, and how you turned to God from idols to serve the living and true God,

10 and to wait for his Son from heaven, whom he raised from the dead, Jesus who delivers us from the wrath to come.

1 Birdseye Chicken Flavor Lightly Seasoned Rice with carrots and broccoli Steamfresh bag 

2 c thin sliced seasoned cooked ribeye steak( I cook several, thin slice and freeze)

1 t Worcestershire sauce

2 T Jim Beam   

1 diced shallot

1 roasted garlic, mashed

1 t olive oil

1/2 c roasted pecans

1/2 c white raisins

Thaw steak in microwave. 

Cook rice and veggie bag in microwave according to directions.

Sauté garlic and shallots in oil.

When shallots are translucent, add steak, whiskey, Worcestershire, pecans.

Take off heat and add raisins.

This recipe was fast and delicious!!!

Smoky Gouda Cheese Ball

Col.4:

2 Continue steadfastly in prayer, being watchful in it with thanksgiving.

3 At the same time, pray also for us, that God may open to us a door for the word, to declare the mystery of Christ, on account of which I am in prison-

4 that I may make it clear, which is how I ought to speak.

2 c shredded smoky Gouda

1 block cream cheese, room temp

1/4 c mayo

1 t dry mustard

1 T Worcestershire sauce

1 t Sriracha

Few turns black pepper

Few turns smoked salt

1 t fresh sweet basil

2 c roasted chopped pecans

In a food processor, add all ingredients except pecans and pulse until incorporated.

Shape into 2 equal size balls, wrap in plastic and put in fridge or freezer until hardened enough to roll in the pecans.

Tiny Smashed French Onion Dip Potatoes

Phil.2:

6 who, though he was in the form of God, did not count equality with God a thing to be grasped,

7 but emptied himself, by taking the form of a servant, being born in the likeness of men.

8 And being found in human form, he humbled himself by becoming obedient to the point of death, even death on a cross.

9 Therefore God has highly exalted him and bestowed on him the name that is above every name,

10 so that at the name of Jesus every knee should bow, in heaven and on earth and under the earth,

11 and every tongue confess that Jesus Christ is Lord, to the glory of God the Father.

10 tiny potatoes

Seasoned salt

French Onion Dip

Microwave 2 minutes, covered and flip and 2 minutes more.

Cut in half, smash, season and add onion dip. 

I topped mine with fresh sweet basil but bacon bits, cheese etc. would be yummy!!

Limoncello Pesto Shrimp Pasta

Phil.1:

20 as it is my eager expectation and hope that I will not be at all ashamed, but that with full courage now as always Christ will be honored in my body, whether by life or by death.

21 For to me to live is Christ, and to die is gain.

Insanely delicious!!!

 1 lb. pasta, cooked al dente

Sauté leeks, onion, mushrooms, seasonings and squash in oil and butter.

 1 leek

 1/2 onion, chopped

 1 T olive oil for sautéing 

 1 T butter

 6 mushrooms

 1/4 t Ancho chili powder

 1 Zucchini or Yellow squash

 1 T chicken seasoning base

 Sauce:

 Add all ingredients except shrimp. 

 Reduce liquid by half.

 Add shrimp, cook just a couple of minutes, just till thawed. 

 1 t butter

 1/4 c Limoncello 

 1/3 c heavy cream

 1 c milk

 Ground black pepper to taste

 Salt to taste

 1 c grated Parmesan cheese

 1/4 c pesto

 1 pound large cooked and frozen shrimp, rinse and remove tails. 

Smoked Chicken Southwestern Tortilla Soup

Eph.6:

16 In all circumstances take up the shield of faith, with which you can extinguish all the flaming darts of the evil one;

17 and take the helmet of salvation, and the sword of the Spirit, which is the word of God,

18 praying at all times in the Spirit, with all prayer and supplication. To that end keep alert with all perseverance, making supplication for all the saints,

19 and also for me, that words may be given to me in opening my mouth boldly to proclaim the mystery of the gospel,

20 for which I am an ambassador in chains, that I may declare it boldly, as I ought to speak.

Sauté the following 4 ingredients in a little oil, in a large Dutch oven.

1 t sugar

1 onion, chopped

1/2 bell pepper, chopped

2 T Chicken seasoning base

Add chicken to onion/pepper mix.

3 cups smoked chicken

Add the rest of the ingredients to chicken onion/pepper mixture.

1 or 2 cans navy beans, drained

1 jar salsa verde(I used medium Frontera) and it was smoking hot)

1/2 stick of cream cheese/greek yogurt blend

1 small can of diced green Chilis 

2 qt of Water

Simmer.

Garnish with cheese, sour cream and avocado slices.

Grain Sugar Rub (Saw's Knock Off)

Eph.5:20

giving thanks always and for everything to God the Father in the name of our Lord Jesus Christ,

1/2 c Turbando sugar, ground

1/4 c brown sugar

1/8 c kosher salt

1 T smoked paprika

1 T onion powder

1 T fresh cracked black pepper

1 T garlic powder

1 T cumin

1 T chile powder

1 T celery salt

1 t Ancho chile powder

Mix together with a whisk.

Philly Cheese Steak Sliders

SATURDAY, JANUARY 4, 2014 

Gen.4:
6 The LORD said to Cain, "Why are you angry, and why has
your face fallen?
7 If you do well, will you not be accepted? And if you do not do well, sin is crouching at the door. Its desire is for you, but you must rule over it."



Thin sliced ribeye steak, seasoned and grilled or deli thin sliced roast beef
Thin sliced onions
Drizzle of olive oil
Velveeta cheese
Whole wheat slider buns 

Sauté onions in oil, add cooked beef. Turn off heat and add chunks of cheese. Scoop onto toasted slider buns.
I keep grilled and thinly sliced steak and chicken in the freezer. You can fix so many fast meals from steak and chicken.
Salads, sliders, pasta, tacos, quesadillas, just to name a few! 

Asian Style Pork Tenderloin

TUESDAY, JANUARY 1, 2013 

Gen.2:7
7 then the LORD God formed the man of dust from the ground and breathed into his nostrils the breath of life, and the man became a living creature.


Pork tenderloin, slit and pounded 
1/4 cup soy sauce
1 T honey
1 T brown sugar
2 roasted garlic cloves 
1/2 of a leek, sliced
1 t ginger
1/4 t cinnamon
1 t Jim Beam
1/4 c toasted sesame seeds
Roasting liquid recipe:
1/2 c red wine 
1/2 c water
In a Ziploc bag, marinate 2 hours.
Sear loin in sesame oil.
Roast on rack with red wine-water mixture in bottom. Tenderloin is done when internal temp reaches 155 degrees.
Sprinkle with toasted sesame seeds.
Let loin rest for 10 minutes before slicing. 

Best Baked Potato Ever

SATURDAY, MARCH 22, 2014 

Ex. 33:19

And he said, "I will make all my goodness pass before you and will proclaim before you my name 'The LORD.' And I will be gracious to whom I will be gracious, and will show mercy on whom I will show mercy.

2 Russet potatoes, scrubbed Olive oil
Kosher salt
Garlic powder

Cracked black pepper

Pre-heat oven to 450 degrees. Take clean potatoes and oil well. Sprinkle with salt and garlic. Place potatoes on the top rack. Bake for 50 minutes to 1 hr. Please eat the skin, it's delicious!

Toppings: 

Chives 

Bacon 

Butter 

Sour cream
Green onions
Cheese
And any other thing that sounds good! 

Fast and Easy White Queso Blanco Rotel

SUNDAY, NOVEMBER 25, 2012

James 3:13-18

13 Who is wise and understanding among you? By his good conduct let him show his works in the meekness of wisdom.
14 But if you have bitter jealousy and selfish ambition in your hearts, do not boast and be false to the truth.
15 This is not the wisdom that comes down from above, but is earthly, unspiritual, demonic.
16 For where jealousy and selfish ambition exist, there will be disorder and every vile practice. 17 But the wisdom from above is first pure, then peaceable, gentle, open to reason, full of mercy and good fruits, impartial and sincere.
18 And a harvest of righteousness is sown in peace by those who make peace. 

1 can of Rico’s White Queso Blanco cheese sauce 

1 can of mild Rotel
1/2 block of cream cheese
1/2 chopped onion

1/2 diced jalapeno
1/2 t minced garlic
1/2 ground turkey (you could use sausage)
1/2 t each of chili powder, garlic salt, cumin, and paprika

Cook ground turkey until done. Place Queso in crock pot. Microwave Rotel and cream cheese until cheese is melted. Saute onion, jalapeno and garlic in a splash of olive oil until it is soft. Place all the ingredients in small crock pot and heat. 

Hot and Sour Soup

MONDAY, JANUARY 27, 2014 

Gen.17:1-4
1 When Abram was ninety-nine years old the LORD appeared to Abram and said to him, "I am God Almighty; walk before me, and be blameless,
2 that I may make my covenant between me and you, and may multiply you greatly."
3 Then Abram fell on his face. And God said to him,
4 "Behold, my covenant is with you, and you shall be the father of a multitude of nations.





2 T olive oil
4 roasted garlic cloves, mashed
2 T fresh ginger root, peeled and diced
4 scallions, sliced, tops and greens
4 oz ground pork, browned, salted with 1/2 t seasoned salt 

8 c chicken stock
1/2 lb firm tofu cut into strips
6 button mushrooms, wiped clean and sliced
1/4 c sugar
2/3 cup rice vinegar
4 T soy sauce
1 t oyster sauce
1 T broth base seasoning
1 t freshly ground black pepper, or to taste
1 T sesame oil
1 T hot sauce
2 large eggs 

1 t seasoned salt
Sprinkle of red pepper flakes
1/2 lb medium shrimp, tail off, cleaned 

Won ton wrappers deep fried a few seconds, salted and drained on paper towels
In the saucepan, heat the oil over medium heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and hot sauce and bring to a simmer over medium heat. In a small bowl, whisk the eggs until blended. Slowly whisk in the eggs so they string. Take soup off heat. Let cool and add 1/2 lb shrimp. Garnish with scallions.
As with any recipe, keep tasting stock until it suits your taste. 

Bonefish Grill Crab Cakes Knock Off

MONDAY, SEPTEMBER 17, 2012 

2 Sam.14:14

We must all die; we are like water spilled on the ground, which cannot be gathered up again. But God will not take away life, and he devises means so that the banished one will not remain an outcast.

1 large egg
1/4 cup mayonnaise
1 t each: sour cream, lemon juice, Dijon mustard, kosher salt 2 t each: chopped fresh parsley, cayenne pepper
1/4 t smoked paprika
1/4 cup panko crumbs
2 T diced red peppers
1 pound lump crab meat, drained
Additional panko crumbs for patties
Clarified butter for cooking (found at Earth Fare)
Wasabi herb sauce *
Thai sarachi (Asian hot sauce)

1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in panko crumbs, red peppers and crab. Form 3-ounce patties by hand and coat with additional panko crumbs for crispness. Put on parchment paper-lined baking tray. Refrigerate 2 hours

2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add Thai sarachi (Asian hot sauce). Garnish with lemon.

*How to make wasabi herb sauce: 

In food processor, puree:

4 tablespoons olive oil
1/4 cup each minced celery and chopped green onions
1 bunch chopped parsley (no stems)
Transfer mixture to bowl.
Stir in:
2 t Dijon mustard,
2 t wasabi powder,
1 T lemon juice,
1 cup mayonnaise
1/4 cup olive oil
1 t each dry mustard, chopped garlic and anchovy paste
Return mixture to food processor and process on low speed 1 minute to mix. Pour sauce into squeeze bottle. Refrigerate until ready to use. 

Dry Ham Glze

SATURDAY, JULY 19, 2014 

Acts 6:7

And the word of God continued to increase, and the number of the disciples multiplied greatly in Jerusalem, and a great many of the priests became obedient to the faith.

1 c brown sugar
2 T pumpkin pie spice
1/2 t dry mustard
1/4 t onion powder
1/2 c sugar
1/4 t ginger
1/2 t allspice
A few turns cracked black pepper

Mix together and put in airtight container. Sprinkle on ham and fry. 

Wine-Peach Reduction Gruyere Leek Stuffed Spicy Pork Tenderloin

FRIDAY, SEPTEMBER 12, 2014 

2 Cor.1:

3 Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort,
4 who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God.
Golden Rotisserie Flavor Pork Tenderloin, split down the middle and pounded flat BBQ Rub, I used spicy bbq rub
6 10 inch lengths of cotton kitchen string
Split tenderloin down the middle, taking care not to cut all the way through. Pound loin to 1/2 inch thickness.
Lightly salt and rub both sides of flattened loin.
Cover and refrigerate for 30 minutes.
Stuffing:
1/2 c chopped Smoked Gruyere Cheese 1 Leek, sliced
2 T Cream
1 cap full Limoncello
1 T Butter
1 T Olive oil
Liquid for pan: 3/4 c White wine 

1 quartered Fresh peach 1T Lime juice
Peach reduction: Pan juice
1/4 c Cream
1/4 c Honey
Prepare leek cheese mixture. Set aside.
Spread leek cheese mixture down the middle .
Place strings an equal distance apart under the loin, fold loin over and tie.
Sear in lightly oiled skillet on both sides.
In a deep 13x9 foil pan place liquid.
Place a rack on top, add tied seared loin.
Bake on 400 degrees until thermometer reaches 160 degrees, I did mine in the toaster oven.
Next prepare peach reduction, by pouring juice in a small skillet and adding cream and honey, reduce by half.
Let loin rest 10 minutes before slicing.
To serve, remove strings and slice into 1 inch rounds. Spoon peach reduction on each slice. 

Spicy Mongolian Beef

Eph.1:

20 that he worked in Christ when he raised him from the dead and seated him at his right hand in the heavenly places,

21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come.

22 And he put all things under his feet and gave him as head over all things to the church,

23 which is his body, the fullness of him who fills all in all.

8 oz beef tenderloin or ribeye

2 T olive oil

1 onion, sliced

1 inch ginger, grated and divided

2 t roasted garlic, mashed

1/4 t pepper flakes

1 t corn starch

Sauce

2 T plus 1 t soy sauce

1 T water

2 t Mirin , divided

2 t brown sugar

Salt and pepper to taste

Garnish

1/4 c sesame seeds

1/2 c crushed sweet and salty peanuts

Cut beef into small strips and place in a large bowl.

Add corn starch, pepper flakes and 1 teaspoon soy sauce, water and Mirin to beef.  

Set aside for at least 30 minutes and up to one-hour.

In a large bowl, combine the rest of the Mirin, remaining soy, and brown sugar in a bowl.  

Stir well.

Add onions to the sauce you just made.

Heat a heavy pan over medium-high heat.

Add oil to pan and wait until just before it smokes (this will happen quickly if you heated the pan well first).

Add the ginger and garlic to the pan and stir rapidly for 5 seconds (this will prevent burning while also adding flavor to the oil).

Scatter meat in the pan, making sure not to crowd it.

When meat is done, set on a plate.

Add onion and liquid to hot pan, cooking until onions are translucent.

Add all beef to the pan, stir for about a minute.  

Garnish.

Serve with rice.