Mongolian Steak Tips Over Jasmine Rice


  • 2 cups Jasmine Rice
  • 2 teaspoons of Ginger
  • 1/4 cup Peanut oil (plus some for the rice & to warm the pan)
  • Sirloin cut into strips (2x 1lb steaks)
  • Teaspoon Minced Garlic
  • A few pinches of Citrus Zest
  • 2 tablespoons Orange or Pineapple juice concentrate
  • 1 tablespoon Maple syrup
  • 1 cup Teriyaki sauce
  • 1/4 cup BBQ sauce


  1. Make rice as normal but use peanut oil instead of butter or any other oil, and 1 teaspoon fresh/frozen ginger.
  2. While that is cooking, in a large bowl add all the above ingredients (except for the rice obviously) including peanut oil & the other teaspoon of ginger.
  3. Stir and let marinade while rice finishes.
  4. Once the rice is done, set aside to cool and add your meat mixture to a warmed frying pan.
  5. Saute for 5-ish minutes and allow to cool before serving.


  • if sauce is too runny add arrow root to thicken

Summer Casserole


  • 8.5 oz. Cornbread/muffin mix (boxed or your own blend)
  • 2 eggs
  • 1 cup chopped fennel bulb (or 1 chopped onion)
  • Shredded cheddar & monterey jack cheese mix for topping
  • 1/2 cup Bisquick
  • 4 cups shredded zucchini
  • 1 cup shiitake mushrooms de-stemmed and sliced (save the stems for soup stock)
  • 1 cup seitan (I use my homemade beef flavored seitan) or browned beef


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter or vegetable oil to grease a 2 quart casserole dish.
  3. In a large bowl thoroughly incorporate dry ingredients and eggs.
  4. Add all other ingredient (except the cheese topping).
  5. Spread this mixture into the casserole dish; top with cheese.
  6. Bake in a preheated oven for 60 minutes.

Sweet Autumn Steak Strips

One of my favorite things about my experiments is one often leads to another.  In this case, our Hot Caramel Apple Cider lead to my Sweet Autumn Steak Strips!  Of course, in the slow cooker.
  • 2 cups Hot Caramel Apple Cider
  • 2 cups water
  • 1 lb extra thin steak (you can either purchase thin steaks or cut thicker steaks into 1/4 inch by 1/4 inch strips)
  • 1 cup brown gravy mix (or 4 packets)
  1. Cut steak into 1/4 inch thin strips and set aside.
  2. Pour water and cider into slow cooker.
  3. Add meat.
  4. Set timer on low for 1.5 hours.
  5. Go do something.
  6. After 1.5 hours, whisk in gravy mix and stir till everything dissolves.
  7. Set timer for 1.5 hours.
  8. Go do something.
  9. Return 1.5 hours later.
  10. Serve strips with gravy over mashed potatoes, sweet potatoes, garlic bread, rice or even pasta and watch them disappear!
  • This might be more gravy than you can use in a single meal but you can always freeze it!
  • Raisins and apple cubes make a great addition to this recipe!