Spicy Orange Beef Bowl

Here's an easy way to get that Chinese take-out flavor without spending extra money on take-out or stuffing yourself with preservatives via frozen or boxed dinners. Stir in any fresh vegetables you have in the crisper and serve with steamed white rice!

Ingredients:
1 lb thinly sliced steak (I used strip steak)
1/4 C cornstarch
1/3 C rice wine vinegar
1 T soy sauce
1/3 C orange marmalade
2 T freshly grated ginger
Sesame oil
Sriracha to taste

Other:
Wok

In a small bowl, mix together marmalade, rice vinegar, soy sauce and Sriracha.

Toss beef in cornstarch to coat lightly.

Heat sesame oil in wok over medium heat. Add beef and fry until browned.

Add marmalade mixture to wok and boil. Add vegetables and grated ginger. Continue to cook until sauce thickens to a syrup-like consistency.

Sesame Candy

A simple recipe that is similar to making Rice Krispie Treats. Brown sugar and honey are easily accessible ingredients, but finding enough sesame seeds at a fair price can be tricky. I found mine in the international spice section of my local grocery store. They weren't nearly as expensive as buying the little spice jars that can cost $3-$5 per jar, which is important since you will need approximately 5 oz. of seeds and most jars are about 2 oz. This is a sweet treat with a strong sesame flavor!

(yogabuffs.com)

Ingredients:

1 C sesame seeds (or approx 5 oz)

3 T packed brown sugar (light preferred)

3 T honey

1/2 T butter

Other:

Non-stick cooking spray

Parchment paper

Medium skillet

Small saucepan

Rolling pin

Coat 2 sheets of parchment paper with non-stick cooking spray. In a medium skillet, toast sesame seeds with melted butter over medium-low heat. Stir to prevent burning until seeds are golden. Approximately 5 minutes.

In small saucepan, combine brown sugar and honey, cooking on low heat. Stir often to prevent burning. Sugar will melt, and mixture will thicken. Approximately 5 minutes.

Add toasted sesame seeds to sugar mixture, and stir well with wooden spoon or scraper.

Spoon mixture onto first piece of prepared parchment paper. Place second piece of prepared parchment paper on top of seeds, prepared side down to prevent sticking. Use rolling pin to roll  mixture into approximately 1/4 inch thick slab. 

Remove top sheet, and carefully cut candy into small squares. Some seeds will stick to knife. Let the candy cool completely before storing in airtight container. I do not recommend stacking the pieces without a divider. They will stick together, even after cooled.