INSTRUCTIONS

1. Whisk together in a bowl big enough for the meat soy sauce, brown sugar, garlic, ginger, red pepper flakes, ground pepper, and sesame oil. Add the sliced cubed steak and stir together. Let sit for 10-20 minutes, stirring occasionally, while you prep the other vegetables.
2. Add oil to a large skillet or wok. Add the meat to the hot oil, but leave extra marinade in the bowl. Flip the meat over once and remove when done. There will be extra juice in the skillet from the cube steak.
3. Add the onions and cook for a few minutes, then add the rest of the vegetables and let steam and stir fry until vegetables are done.
4. Add the meat back in with any extra juice and marinade and reheat. Taste and season with extra soy sauce if desired. (I found this helpful!)
5. Serve over rice and top with green onions.

INGREDIENTS
1 whole chicken
1 1/2 tsp salt, divided
1/2 tsp pepper
1 Tbs oil
1 1/2 lbs potatoes, trimmed and cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
1 onion, peeled and cut into 1/6ths
3 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup dry white wine
1/2 cup chicken broth, plus extra as needed
1 bay leaf

INSTRUCTIONS

1. Adjust the rack to lower-middle position and heat oven to 350F. Pat chicken dry with paper towels, tuck wingtips behind the back, and sprinkle with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Place chicken, breast side down, in pot and cook until lightly browned, about 5 minutes. Flip chicken over and continue to cook until well browned on second side, 6 to 8 minutes; transfer to large plate.
2. Add potatoes, carrots, and onions and season with salt. Cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add wine, broth, and bay leaf, scraping up any browned bits.
3. Place chicken, breast side up, on top of vegetables, along with any accumulated juices. Transfer to oven and roast, uncovered, until breast registers 160F and thighs register 175F, 55-2 hours depending on the size of your chicken. Rotate pot halfway through roasting. Remove from oven and transfer chicken to your carving board. Let sit for 15 minutes to rest before carving. Put vegetables and sauce in platter and place carved chicken in same platter.

INGREDIENTS
2 Tbs cooking fat or oil
1 chuck roast, trimmed
1 tsp salt
1/4 tsp fresh ground pepper
1-2 onions, chopped
2 tsp dried thyme
1 cup dry red wine
6 cloves garlic, chopped
2 cups beef broth
2 bay leaves
1-2 carrots, cut into 1-inch pieces
1-2 beets, cut into 1-inch pieces
up to 2 lbs potatoes, trimmed and cut into 2-inch pieces

INSTRUCTIONS

1. Preheat oven to 350F.
2. Heat fat in a large Dutch oven or other oven safe heavy bottomed dish with a lid. Sprinkle chuck roast with salt and pepper and brown on all sides, about 5 minutes per side. Remove roast to a plate and set aside.
3. Reduce heat to medium-low, add onions and thyme and sauté until onions are translucent and beginning to soften, about 8 minutes.
4. Return roast to pot with any juices that have collected. Add the red wine, garlic, beef broth, and bay leaves and bring mixture to a simmer.
5. Place the lid on the pot, put in oven, and cook for 1 1/2 hours or until roast is almost tender.
6. Add the carrots, beets, and potatoes. Cover and bake for another hour or until tender. Remove bay leaves and shred meat using two fork. Serve roast over the vegetables drizzled with the cooking liquid.