Mini Hasselback Potatoes (one of the best things ever)

Hasselbacks made with whole, large potatoes are good - but not like these. In fact I won’t make big ones again.

1/2 cup butter

3 tablespoons olive oil

1 large clove garlic, or 2 medium - minced

2 teaspoons smoked paprika

Kosher salt & pepper

1.5 pounds mini gold potatoes, about 2 dozen

1 tablespoon finely chopped chives

3 tablespoons shredded Manchego cheese

Optional: mayo for serving

• Preheat oven to 425 degrees

• Melt butter and oil in a small saucepan, put in garlic, and when fragrant, add paprika, salt & pepper - mix well, and set aside

• Put potatoes between 2 chopsticks (watch the video) , and using a sharp knife, make slits across the potato (the short way) down to the sticks - which will prevent you from cutting all the way through the potatoes

• Repeat with all potatoes and place on parchment lined baking sheet, or a rack on a baking sheet

• Brush potatoes with the butter mixture, and bake about 30 minutes total, brushing with extra butter every 10 minutes or so until potatoes are tender

• If you want, turn on your broiler to give them a little more color and to crisp

• Remove from oven, season lightly with a little more salt & pepper, then serve topped with chives and cheese

Chicken Fried Steak Fingers

Gravy

Oil

1/4 cup breakfast sausage, uncooked (links, bulk, whatever will work)

2 tablespoons flour

2 1/2 cups milk or buttermilk, divided - I like the tang buttermilk brings, but if it’s not you just use whole milk

2 tablespoons hot sauce, divided

1 teaspoon Worcestershire

1 teaspoon kosher salt

1/2 to 1 teaspoon fresh ground black pepper

2 tablespoons chopped parsley

Chicken

2 eggs

1 cup flour

1 cup cornstarch

1 tablespoon onion powder

1/2 tablespoon smoked paprika

1 tablespoon garlic powder

Kosher salt & pepper

1 1/2 steak, about 1/2 inch thick and cut into 12 fingers

Oil for frying

• Heat 1/2 tablespoon oil in a pan over medium heat and add sausage - cook until done, breaking it up into small pieces as you go

• Sprinkle with flour, and when well combined slowly add 1 1/2 cups of the milk, little by little and stirring constantly to keep it from making lumps

• Add hot sauce, salt, pepper and Worcestershire, mix well and turn down heat. When it thickens to where you want it - stir in parsley and set aside

• Use 2 baking dishes or 2 large bowls, and in the first beat the eggs and mix in 1 more cup of the milk and the remaining tablespoon hot sauce - mix well

• In the other dish put the flour, cornstarch, onion & garlic powder, paprika and salt & pepper - mix well to combine

• Coat the fingers first in the flour mix, then into the egg/milk bath, then back into the flour - making sure to coast well all along the way, put on a rack or plate

• Heat about 1/2 inch of oil in a skillet to 360, then gently cook the fingers, turning about 1/2 until golden brown on both sides - maybe 4 minutes total

• Remove to paper towels, let rest a minute or so then serve with the warmed up gravy

JAMAICAN BEEF PATTIES

Makes 3 large, or 6 small

DOUGH

1 3/4 cups all purpose flour

1/2 teaspoon salt

1/2 tablespoon sugar

1 tablespoon turmeric

1/2 cup cold butter, cut into 5 or 6 chunks

1/4 cup cold water – or a little more to make a play dough / just stick together consistency

FILLING

Oil

½ yellow onion, finely chopped

3 green onions, diced

1 large cloves garlic

1/2 inch piece ginger, finely minced

1/2 to 1 Scotch Bonnet pepper, no seeds and chopped very fine (a whole one if you like heat)

1/2 pound ground beef

Kosher salt & pepper

1/2 teaspoon paprika

1/2 teaspoon thyme

1/2 teaspoon allspice

1/2 cup beef broth

3 slices American cheese

1 egg

2 tablespoons water

• Put flour, salt, sugar and turmeric in the bowl of a processor – pulse a couple times – then add butter and repeat

• Add water a little at a time until it’ll stick together, take out and shape into a disc - wrap in plastic and refrigerate 30 minutes

• Heat oil & cook the vegetables about 5 minutes until super fragrant, then add the beef, herbs and cook until just browned

• Add the beef broth and simmer on low until mostly absorbed, about 15 minutes - let cool

• Cut dough into 3 or 6 pieces, then roll into circles about 1/8 inch thick

• Add beef to the center of each, top with cheese (full slice if you make 3, half slice if you make 6) then fold over empanada style and seal edges well - use a fork to make marks

• Beat egg with water, brush over the top of each and make a few slits in the tops to let steam escape

• Bake 25-30 minutes at 350 or until patty is light golden brown

Holiday Giveaway 2021

It’s the time of year we give back to you guys - and boy do we have a great lineup. You just need to be a subscriber to our YouTube channel (you can do that right by clicking here) and comment on our YouTube videos. Any comments posted under the December 6th, 8th & 10th videos will go into the running, with names being announced in the videos the week of December 13th. Every comment is another chance. So start watching and start commenting. One last thing - we love the comments below, just know they need to be under the YouTube vids to be in the running…

And what could you get you ask? Well how about one of these:

EVO FLATTOP GRILL - approx value $4,000 (qty 1)

And you can choose either the Affinity built in model, or the Professional Wheeled cart. Continental US shipping only, sorry.

CALIBER PRO KAMADO in stainless - approx value $2,000 (qty 1)

It’s fricking beautiful and you’ve seen us use ours for a ton of stuff, including the most gorgeous prime rib on the rotisserie. Continental US shipping only, sorry.

TRAEGER IRONWOOD 885 - approx value $2,000 (qty 1)

If you’re a fan of smoking meat, chicken, fish, anything like I am…this beauty with WIFI technology is for you. Have a look at the Texas style brisket we did on mine. Continental US shipping only, sorry.

PIT BARREL COOKER - approx value $400 (qty 1)

I didn’t believe you could hang ribs in a drum over charcoal and they could cook perfectly from top to bottom. But guess what, they were insane. In fact we made 3 different versions, have a look right here. Continental US shipping only, sorry.

RESTAURANTSUPPLY.COM Basket of Awesomeness - approx value $700 (qty 1)

They’ve put together a gift box with everything from a John Boos Cutting block, mixing bowls and sheet pans to an electric deep fryer. Ur gonna love it all. Continental US shipping only, sorry.

THE COOKING GUY STARTER SET - approx value $380 (qty 30)

Everything you need to get going: 12 inch Cast Iron Pan, Set of 4 Cooking Guy Knives and a copy of Recipes with Intentional Leftovers. And if you can’t cook after all this, there may be no hope - just sayin. And if you missed it, we’re giving away 30 sets!

PARTY FOR FOUR AT NOT NOT TACOS - approx value ??

Sam’s slightly odd, but uber delicious tacos along with cocktails & fun - what could be better? You’ll laugh, you’ll cry and you’ll eat & drink really well. Well, hopefully not the crying part. Not Not Tacos is in San Diego’s Little Italy.

Carnitas Burrito

4 pounds boneless pork shoulder, aka ‘pork butt’ but don’t ask me why

Oil

Kosher salt & pepper

2 tablespoon dried oregano

2 tablespoons ground cumin

1 small onion, chopped

6 cloves garlic, peeled

Juice from 3 huge oranges

Juice from 2 limes – the juice from oranges & limes should be about a cup

Flour tortillas

Mexican rice, see recipe here

Quick Re-Fried beans, see recipe here

• Trim excess fat from the pork - you definitely want some for flavor, but not giant hunks of it - then cut into roughly 2 inch pieces

• Oil pieces lightly, then season with the salt, pepper, oregano and cumin – put into the pressure cooker

• Add the onion, garlic and juice from oranges & limes

• Secure the lid, set for 45 minutes and away you go

• When done allow steam to release on it’s own

• Now the good part: heat a pan well will a little oil, and take a few pieces of the pork, give them a slight squish and put them in the pan

• Add some of the cooking liquid from the pot and allow them to get really crispy on one side, then remove

• Serve with rice & beans or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles…pretty sure you get the idea

Slow Cooker

Do the above but put instead of the pressure cooker, put everything into a slow cooker, turn to low and cook for 8 hours

Oven

Same as above but increase juices to about 2 cups, then put everything into an oven proof pot with a lid.  Cook at 325 until pork is very tender, approximately 3-4 hours

Quick Re-fried Beans

½ tablespoon oil

½ cup finely diced yellow or white onion

One 28-ounce can pinto beans, drained but reserve the liquid

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon salt

• Heat oil in a small pot, add the onion, and cook until just beginning to soften, about 5 minutes.

• Add the drained beans and ½ cup of the reserved liquid, stir well, and let simmer about 5 minutes to soften

• Add the garlic powder, cumin and salt - stir wll to combine then mash to your desired consistency (mine is a little chunky and a little smooth), adding more liquid as necessary.

• Serve

Chili Colorado

4 dried Guajillo chiles

4 dried New Mexico Chiles

2 Ancho/Pasilla chiles

4 cups beef broth, divided

4 whole, peeled tomatoes (San Marzano’s 4ould be perfect)

3-4 pounds beef chuck, cut into one inch cubes

Kosher salt and fresh ground pepper

1/3 cup all purpose flour

Oil

1  medium yellow onion, diced

5 garlic cloves, minced

1 tablespoon  cumin

2 tablespoons dried oregano 

Diced green onion and chopped cilantro for serving

• Remove the stems and seeds from the chiles, and put in a blender

• Bring 2 cups of the beef broth to a boil, pour over the chiles, cover and leave 15 minutes

• Season beef with salt & pepper, then sprinkle with flour and mix to coat

• Heat a heavy bottom pan with a couple tablespoons of oil, and sear beef in batches until nicely browned – repeat with all beef adding more oil as necessary, then remove to a plate or bowl

• Add a bit more oil and put in the tomatoes – cook until they get a good char – set aside

• Then add a bit more oil and add the onions, cook about 3 minutes and add garlic – stir well and when fragrant, add the cumin, oregano and remaining beef stock

• Add the tomatoes to the blender, whiz with chiles until smooth then put into the beef mixture with remaining broth

• Bring to a boil, turn down to a simmer, cover and cook until very tender – 1 ½ to 2 hours

• Serve with rice, see below and topped with green onion and cilantro

Mexican Rice

1 tablespoon oil

½ small yellow onion, diced

1 cup uncooked long-grain white rice

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

1¾ cups chicken stock

½ cup tomato sauce

• Heat a little oil over medium heat and cook the onion about 5 minutes, then add the rice and cook until slightly toasted, 4 to 5 minutes more

• Add the tomato sauce and chicken stock, stir well to combine, bring to a boil, cover, lower the heat, and simmer for 15 to 18 minutes

• Turn off the heat and let sit 10 for minutes, then fluff and serve

Dear...?

Ignore the little print button above this, I can’t make it go away. Just simply right click on the face, save it and hit print :)

Roasted Herb Butter Turkey

One 10-12 pound whole turkey, fresh or fully defrosted, with the little ‘bag o’ parts’ removed from the inside, and dried well

½ cup butter, softened

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh picked thyme

1 tablespoon coarse ground black pepper

1 cup vermouth

• Let’s start by spatchcocking the turkey: put the turkey breast side down on a work surface. The backbone on a turkey is where yours is, and should be obvious.  Using good, and by good I mean strong kitchen shears cut along each side of the backbone, remove & save for stock or broth

• Flip turkey over, find the center of the breast plate and using your hands (one on top of the other like ur giving chest compressions) push down until you hear a crack. Congratulations, you’ve just successfully spatchcocked a turkey allowing it to cook much more evenly and much faster

• Now we’ll dry brine the turkey, that will make it way juicier, more tender and much more flavorful than if you didn’t do this – so don’t skip it

• Using a ratio of approximately 1 tablespoon for about every 3 pounds of turkey, season both sides of the turkey with kosher salt (not table salt because it’ll likely make it too salty, and not sea salt because it’s more expensive and unnecessary)

• Transfer, skin side up onto a rack, that sits on top of a baking sheet and put in the fridge uncovered for 24 hours to 48 hours. 

• Remove turkey from the fridge 2 hours before cooking – no need to remove the salt

• Preheat oven to 425

• Combine the butter, herbs and pepper in a bowl and mix well, brush about ¼ of the mixture on the bottom side of the turkey, and the rest on the skin side

• Pour vermouth onto the baking sheet and cook approximately 7-8 minutes/pound until an instant read thermometer reads 160 in the breast – it will be higher in the thigh

• you might need to use foil to cover parts if they brown too quickly

• Remove, tent loosely with foil and let rest about 20 minutes before carving

BETWEEN THE BUNS

Sam the Cooking Guy ‘Between the Buns’ is my 5th cookbook , first hardcover and maybe the most fun one yet. It’s out and ready to order for yourself, a friend or anyone in need of delicious nonsense. As the cover probably implies, there ain’t nuthin fancy here, just a great lineup of some of my favorite…big flavor recipes that I find highly crave-able.

You can order from any of the booksellers below - so pick one and get going.

Char Siu McRib

Makes 2

4 tablespoons soy sauce

4 cloves garlic, minced
2 tablespoons honey
2 tablespoons Shaoxing (Chinese cooking wine) , or everyday dry sherry is an ideal swap
¼ cup hoisin sauce

1 teaspoon five-spice powder
½ teaspoon black pepper 
¼ cup brown sugar

1 rack pork back ribs

1 egg white

2 McRib style buns

2 tablespoons cornmeal

1/4 cup mayo

1/4 cup thinly sliced cucumber, English or Persian if possible cuz there’s no of those millions of gross wet seeds

1/4 cup diced green onions

• Put all ingredients except the pork in a bowl and mix well

• Reserve about 1/3 the mixture, then put the ribs and remaining marinade in a zip lock bag (making sure all the is well covered) and refrigerate overnight

• The next day, remove the ribs from the fridge about 30 minutes before cooking

• Heat the oven to 350 degrees, and place the ribs on a wire rack on a baking sheet, add vinegar to the sheet pan and cover with tightly with foil - cook 2 1/4 hours,

• While they cook, beat the egg white with 1 tablespoon water, brush over the top of the buns, sprinkle with cornmeal and put in the oven with the ribs - bake 6 minutes then remove

• When ribs are done, remove from oven and pull out the bones: grab the end of a bone, twist and pull…yay!!

• Brush racks with reserved sauce, and either put under the broiler, on put on the grill until beautifully caramelized

• Build: mayo on the bottom bun with any remaining reserved marinade, the now-boneless ribs and top with cucumber & finally the green onion

Chinese BBQ Pork - Char Siu

The traditional red color of this crazy delicious pork is usually achieved by adding fermented red bean curd, or something like beet powder - both of which requires a special store purchase. So I’ve left it out with no loss of delicious flavor.

4 tablespoons soy sauce

4 cloves garlic, minced

2 tablespoons honey

2 tablespoons Shaoxing (Chinese cooking wine) , or everyday dry sherry is an ideal swap

¼ cup hoisin sauce

1 teaspoon five-spice powder

½ teaspoon black pepper

¼ cup brown sugar

3 pounds boneless pork shoulder, sliced into long 2” x 3/4” strips

• Put all ingredients except pork in a bowl and mix well

• Reserve about 1/3 the mixture, then put the pork and remaining marinade in a zip lock bag (making sure all the pork is well covered) and refrigerate overnight

• The next day, remove the pork from the fridge about 30 minutes before cooking

• Heat the oven to 400 degrees, and place the pork on a wire rack on a baking sheet and cook 15 minutes

• Remove from oven, turn over (brushing both sides with reserved sauce) and put back in for another 15 minutes or until cooked – let cool slightly

• Slice into 1/4 inch pieces and serve with hot mustard

And here’s a delicious idea: use the pork to make this sandwich:

Grilled Teriyaki Chicken Meal Prep

This will bust out a whole week of deliciousness, wait - make that ‘healthy’ deliciousness. And the video is below :)

2-3 cups basmati rice

5 chicken breasts

Kosher salt & fresh ground pepper

Teriyaki sauce, recipe here

2 carrots, cut into 1/2 inch diagonal slices

1 cup broccoli florets

1 tablespoon oil

1 large clove garlic, minced

1 tablespoon soy sauce

15 store-bought Asian dumplings, I used chicken/veggie

• Rinse rice until the water runs clear, put into a pot with 2 cups of cold water for each cup of rice. 1 cup of uncooked rice makes approx 3 cups cooked - so you decide how much you’ll want

• Bring to a boil, turn down to a simmer and cover with a lid - cook about 25 minutes, remove from heat and let sit 5 minutes then fluff with a fork, set aside to cool

• While the rice cooks, season chicken with salt & pepper and grill, turning often until approx 160 degrees…basting with the teriyaki sauce often in the last few minutes of cooking

• Remove from heat, give one more brush with the sauce and set aside to cool

• Heat about 3/4 inch of water to boiling in a wide pan (that has a lid) and add carrots. Put on the lid and let steam about a minute and a half, then add broccoli and replace lid - let steam another minute and a half

• Drain water well, put back on the heat and add oil , a little salt & pepper and stir fry about a minute

• Add a tiny bit more oil, the garlic, and when it becomes fragrant, add the soy and stir everything well to mix - remove to a plate

• Make dumplings according to package directions, browning them if you wish, and you should then set aside

• Build your boxes: rice, a sliced chicken breast, veggies, dumplings and finally garnish with sesame seeds and something green

Chicken Noodle & Matzo Ball Soup

Serves 8 to 10, I think.

Undeniably my favorite soup. It’s so damn, and other than making your won chicken, it’s relatively easy. The video is at the bottom if you wanna scope it first.

FOR THE CHICKEN

One 3-4 pound chicken, stuff removed from inside

1/4 cup butter

Kosher salt & fresh ground pepper

1 large onion (any color) sliced into 3 or 4 1/2 inch thick slices

1 lemon, cut in quarters

1 head of garlic, sliced in half

• Preheat oven to 300

• Dry chicken well, then season cavity with salt & pepper, then stuff with lemon and 1/2 of the garlic head

• Tue legs together, rub all over with butter, then season outside with salt & pepper

• Put into a pan on top of the onion slices, and cook in the oven until the breast registers about 160 - remove (2.5 to 3 hours), cover loosely with foil and let rest

FOR THE SOUP

Oil

3 carrots, cut into 1/2 inch thick slices

2 stalks celery, cut into 1/2 inch thick slices

1 yellow onion, diced

3 large cloves garlic, minced

1 tablespoon fresh thyme leaves, or about 1 teaspoon dried

2 bay leaves

8 cups broth

6 ounces dried, thin egg noodles - or pretty much any dried noodle you like

2 - 3 cups shredded chicken

• Heat about a tablespoon of oil in a large pot over medium high heat and add carrots - saute a couple minutes

• Add the celery & onion, and saute everything another 5 minutes - then add garlic and mix in

• Put in the thyme, bay leaves and broth - bring to a boil then turn down to a simmer - cover and let go 15 minutes

  Remove bay leaves, then add the noodles and chicken and cook until noodles have softened - about 10 minutes

• Season with salt & pepper to taste

• Put in a bowl and add matzo balls, garnish with parsley

FOR MATZO BALLS

1 pack matzo ball mix

3 tablespoons chopped curly parsley

• Make according to package directions, just adding the parsley when you add the liquids

Deep Fried Chili Cheese Dogs

Dogs

Oil

Hot dogs, whatever kind you like but the natural casing all beef are really good here (plus there’s a chance they’ll burst open while frying, and that’ll make em even better

Buns, lightly toasted or griddled

• Heat about an inch of oil in a pot or pan to about 350

• Add the dogs, not too many though and cook 2-3 minutes until beautiful

• Put the dog in a bun, add some chili and then the cheese

Chili

Oil

1 pound ground beef

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder

8 ounces tomato sauce

2 tablespoons ketchup

1 tablespoon Dijon mustard

1 tablespoon minced chipotle chile

1 tablespoon Worcestershire sauce

½ cup beef or chicken stock {AU: not beerno}

Kosher salt to taste

• Heat a tablespoon of oil in a large pan over medium/high heat, add the beef and cook until no longer pink

• Stir in the onion, garlic, and chili powders, tomato sauce, the ketchup, the mustard, the chipotle and the Worcestershire mix well

• Finally add the stock and salt, stir well and then keep at a low simmer 5- 10 minutes, or until it thickens to where you want it

Cheese Sauce

1/2 cup cheese whiz

1/3 cup shredded Monterey Jack cheese

1/2 tablespoon Montreal steak

• Combine all ingredients in a small pot over medium heat

• Stir until melty

• Use

Burger / Hot Dog Chili

Serves about 6

Oil

1 pound ground beef

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder

8 ounces tomato sauce

2 tablespoons ketchup

1 tablespoon Dijon mustard

1 tablespoon minced chipotle chile

1 tablespoon Worcestershire sauce

½ cup beef or chicken stock {AU: not beerno}

Kosher salt to taste

• Heat a tablespoon of oil in a large pan over medium/high heat, add the beef and cook until no longer pink

• Stir in the onion, garlic, and chili powders, tomato sauce, the ketchup, the mustard, the chipotle and the Worcestershire mix well

• Finally add the stock and salt, stir well and then keep at a low simmer 5- 10 minutes, or until it thickens to where you want it

Cacio e Pepe Pizza

It’s crazy, but what makes this work are melted ice cubes that mix with the cheese to closely approximate the cacio e pepe sauce. It’s wack but delicious

3 ounces pecorino romano, shredded (about 1 1/4 cups)

1 1/2 teaspoons crushed black pepper, medium grind

1 pizza dough, store bought or see recipe here

Ice cubes

Olive oil

Cornmeal for under the pizza

• Preheat oven to 500 degrees for at least 30 minutes to be sure it’s really hot. Put a baking sheet or pizza stone in the oven while it heats

• Combine cheese and pepper in a small bowl, mix and set aside

• Shape dough into a 10-12 inch circle, with a raised edge

• Transfer dough to a pizza peel that’s been dusted with cornmeal, add 5 ice cubes and put into the oven

• Carefully slide pizza onto the sheet or stone, and bake until golden brown & fully cooked

• Remove and immediately add the cheese/pepper & drizzle with olive oil

• Slice & eat

Roasted Tomato Soup & Grilled Cheese

SOUP

2 pounds vine-ripe tomatoes, cored & cut in half – please don’t use rock hard tomatoes

1 head garlic, with the top ¾ of an inch cut off to expose all the cloves

5 or 6 sprigs of thyme

Olive oil

1 large onion, rough chopped

1 tablespoon tomato paste

1 tablespoon chipotle paste

4 cups chicken stock

• Preheat oven to 425

• Put tomatoes and the garlic on a sheet pan, season with the salt & pepper, top tomatoes with the thyme and drizzle everything nicely with a couple tablespoons of  olive oil

• Roast about 45 minutes or until the tomatoes and garlic have softened beautifully

• While they cook, put onion in a medium pot with a tablespoon of oil, and soften over medium heat, about 5 minutes 

• Add the tomato & chipotle paste, stir well a couple minutes then add the chicken stock – mix well

• When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add

• Use an immersion blender to mix everything in the pot, or transfer to a regular blender and blend until your desired thickness

• Put back in the pot and simmer about 20 minutes or until reduced and slightly thickened

GRILLED CHEESE

1/3 cup mayo

2 cloves garlic

2 ounces each shredded fontina, mozzarella and parmesan cheeses

Bacon Onion Jam, see recipe here

Bread of your liking, though something crispy & hearty would be ideal

• Combine mayo and garlic in a small bowl - mix well to combine

• Mix all cheese together, and build: bottom bread, spread on some bacon onion jam (and be generous) 2 oiunces of the cheese combo for each sandwich then the top bread and finally some of the garlic mayo

• Cook, mayo side down over medium/low heat until crispy & golden on the bottom

• Add mayo to the top, flip over and repeat

• Serve with the soup

Szechuan Beef Burrito

Makes 4 burritos

Szechuan Beef, see recipe here

Four 12” flour tortillas

3 cups cooked rice: brown, white…it’s up to you

Something green, pea shoots, green onions, sauteed spinach or arugula - almost anything will work

• Warm tortilla

• Add a layer of rice, then a layer of the beef then whatever is green (or skip it if you want)

• Roll up and serve

Szechuan Beef

Serves 3-4

1 pound flank steak, really thinly sliced

1/4 cup corn starch

Salt and pepper to taste

5 tablespoons dark soy sauce

2 tablespoons hoisin sauce

1 tablespoon sesame chili oil

2 tablespoons brown sugar

1 tablespoon corn starch

1/4 cup beef broth

 1 red pepper cut into thin, 1 inch pieces

1/2 yellow onion, sliced into thin 1 inch pieces

Neutral oil

1 teaspoon red pepper flakes

1 tablespoon Szechuan peppercorns, finely crushed (optional)

2 teaspoons finely minced garlic

2 teaspoon finely minced ginger

• Place the steak in a bowl with the corn starch, 2 tablespoons of the soy, and salt and pepper – mix well and set aside

• Combine remaining soy, hoisin, sesame (chili) oil, brown sugar, corn starch and broth - mix well and set aside

• Heat a couple tablespoons of oil large pan over high heat. and add the steak in as much of a single layer as possible

• Cook a couple minutes on each side until deep color developsgolden brown - you should do this is a coulpe bathces cuz too much steak in the pan at once will not brown, it’ll just steam and you don’t want that - when each batch is done, remove to a bowl

• Add a little more oil to the pan and put in the red pepper and onion - cook until just starting to soften 3-4 minutes

• Then add the red pepper flakes and peppercorns - stir through to mix in well

• Add the garlic and ginger to the pan; and when fragrant, stir into the vegetables then add the beef back to the pan along with any juices

• Stir to mix everything well, then add the sauce - stirring through for about 30 seconds to coat everything

• Serve