Recipe

Ingredients ¼ cup + 1 tablespoon extra-virgin olive oil 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator ½ cup roughly chopped red onion (about ½ small red onion) ½ cup packed fresh parsley (mostly leaves but small stems are ok) ½ cup packed fresh cilantro (mostly leaves but small stems are ok) 4 cloves garlic, quartered 1 teaspoon fine sea salt ½ teaspoon (about 25 twists) freshly ground black pepper ½ teaspoon ground cumin ¼ teaspoon ground cinnamon INSTRUCTIONS With an oven rack in the middle position, preheat oven to 190°C( 375°F) . Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months. NOTES MAKE-AHEAD OPTION: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking. ...

Ingredients Steak – Once again, skirt of flank steak is a great choice, but beef tenderloin will do just nicely too. Cornstarch – This is used to coat the beef before frying. Cornstarch is much better than flour for a dredge. It’s crispier and lighter. Veggies – One large onion, a couple of match stick carrots, some fresh ginger and garlic, and a few green onions too. Soy Sauce – There’s a lot of soy sauce in this recipe. I’ve used both low sodium and regular before. To be honest, I didn’t find any difference in the taste. If you want to lower the salt levels, use low sodium. Vinegar – I love the flavour of rice vinegar in dishes like this, but regular white vinegar is great too. Sesame Oil – Because I cook a lot, I have a bottle of sesame oil on hand at all times. If you have it – great! If you don’t, just use vegetable oil instead. Brown Sugar – Yes, you will need to use it. It helps to caramelize the beef, helps to create a sticky, sweet sauce. And, it will balance out the saltiness of the soy sauce and the tartness of the vinegar. Spices – Regular ground black pepper is used, but no salt is added to this dish. Red chili flakes can be used for heat, but can be omitted completely. Sesame Seeds – These add flavour and texture, but can be omitted as well if you don’t have any. Instructions Toss the steak with the corn starch in a large bowl and set aside. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent. Add the carrots to the onions and sauté for 3-4 minutes until tender. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together. Lower the heat to a simmer and allow the sauce to slightly thicken. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels. Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately. Source: 30 Min Ginger Beef