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What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

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What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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What you need:

3 tbsp vegetable oil
3 tbsp all-purpose flour
1 small onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tbsp soy sauce or Worcestershire sauce
1 tsp smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 oz  package frozen black-eyed peas
Brown rice, for serving (optional)

What you do:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion,  pepper, celery, garlic, 3 tbsp water and 1/4 tsp each salt and pepper.

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

Serve with the rice.

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