Spray a
heavy skillet with vegetable oil (or use a nonstick skillet), and place it over medium heat, Add the olive oil and, when it is hot, add the onion.
When it is time, heat a cast
iron skillet with vegetable oil, and when the oil just begins to ripple and the pan is heated through, sear the beef for approximately 3 minutes on each side — or until it is deep golden brown on all sides.
Coat
the skillet with vegetable oil and use a 1/4 Cup measure to drop batter onto the hot skillet.
Stir into
the skillet with the vegetables.
Strain pasta and add to
skillet with vegetables.
Pour the coconut milk mixture into
the skillet with the vegetables.
Brush a non-stick griddle or
skillet with vegetable oil, clarified butter or cooking spray before heating.
Place
the skillet with the vegetable in the oven, uncovered, and roast, stirring occasionally, until the vegetables are tender and turning golden brown, about 35 minutes.
While the noodles cook, add the gochujang sauce to
the skillet with the vegetables.
To
the skillet with the vegetables, add the quinoa along with 1 1/4 cups of water.
Pour the eggs into
the skillet with the vegetables and ham.
Add the sauce to
the skillet with the vegetables.
Add the tomatoes, a pinch of salt, and as much of the Aleppo pepper as you'd like to
the skillet with the vegetables.
To
the skillet with the vegetables, add the cooked rice noodles and the remaining tamari mixture.
Once potatoes have boiled for 20 minutes, drain and cut baby potatoes in half then add to
skillet with vegetables.