Mongolian Beef

 - Steak

- 1/4 cup + 2 tbsp cornstarch

- 3 tbsp oil

- 1 heap tsp minced garlic 

- 1/8 tsp minced ginger

- 1 tsp toasted sesame oil

- 1/2 cup LOW SODIUM soy sauce

- 1/3 cup water

- 1/2 cup brown sugar

- Green onions

- Rice

Thinly slice meat and toss it in a bag with the 1/4 cup corn starch and salt/pepper. Fry in the pan with oil. Remove meat and quickly fry the garlic and ginger then add the soy sauce, water, sesame oil, and brown sugar. Bring to a simmer. Make corn starch slurry with 2 tbsp corn starch and 1 tbsp water and add to the pan. Bring to boil until thickened (1-2 minutes). Add meat and green onions to coat. Serve over rice. 

Etouffee

 - Crawfish (shrimp if needed)

- 1 green and red pepper, chopped

- 1 onion, chopped

- 8 tbsp butter

- 8 tbsp flour

- 1 jar clam juice

- 1 can chicken broth

- 1 tbsp Cajun seasoning

- 1 tbsp garlic

- Rice

Melt butter and sauté onion. After a few minutes add peppers and soften. Add flour to form a rue and cook out the flour taste. Slowly add clam juice and broth and simmer. Add garlic and Cajun seasoning. Add crawfish and continue to simmer. Serve over rice.