For Marinade–>> Mix all ingredients in a small bowl. Place the steak strips in a ziplock bag, pour in the marinade, zip to lock, and then shake the bag to coat the meat with the marinade. Refrigerate for at least 3o minutes to let the marinade set before cooking. When ready, place the steak in a medium bowl, add the flour and mix using hand to coat.
For Stir-Fry–>> Heat 2 tablespoons of the sesame oil in a large skillet over medium-high heat. Add the steak and sesame seeds, and stir fry for 3 minutes. Remove the steak from the skillet immediately and set aside. The beef should still has it’s “pink” color, and it’s okay because it would continue cooking by itself while resting.
In the same skillet, add the 2 tablespoons remaining sesame oil. Add garlic and cook for 1 minute. Add onion and sauté until translucent, then add ginger and cook for another 1 minute. Stir in bell pepper and cabbage, then pour in the hoisin sauce, soy sauce and chili garlic sauce. Add water and sugar, and simmer for about 5 to 8 minutes. Add water chestnuts and snow peas, and season with black pepper (adjust the taste if necessary). Put the steak back into the skillet, and stir fry for 1 to 2 minutes. Remove from heat and transfer to a serving plate. Serve over steamed white rice. Enjoy! :]
Season salmons with salt and black pepper. Set aside.
In a small bowl, whisk together cilantro, scallions, olive oil, soy sauce, mustard and honey. Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan, skin side down. Glaze salmon with the honey sauce. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Sprinkle sesame seeds and lemon over top. Serve with preferred vegetables as a side.
Note: Salmon fillet is great but when it comes to flavor, bone in one is always the best.
Clean and cut the ribs into half or into 3 pieces depending on the size of the ribs. Pat dry using paper towel.
In a medium flat bottom container (with lid), combine all ingredients and incorporate well. Put the ribs in. Make sure coating each ribs with marinade. Marinate meat overnight in the fridge.
Put the 1/2 tablespoon olive oil in a non-stick large frying pan. Set the heat to high. When the pan is hot, fry ribs for about 2-3 minutes each side. Serve immediately with rice and sautéed vegetables.