Whiskey Rebellion
Whiskey for the shot it contains and Rebellion for the aftermath the next day if you really spice it up.

Find your favorite cut of meat. I've used lamb and venison for this recipe.

But first you have to visit an Asian store (or go online) to find Korean Hot Bean Paste.  This is a wonderful paste to start any stir fry. Black rice can be found online too. Then you'll need the following ingredients for the sauce:

1 Tsp Cumin ½ Tsp Pepper 1 Tbl Turmeric 2 Tbl Apple Cider Vinegar ¼ Cyo Korean Hot Bean Sauce ¼ Cup Tamari Sauce, Soy Sauce, or Bragg's Liquid Aminos 3 Tbl Erythritol (it's an alcohol sugar with a zero glycemic index) or brown sugar, but it's not as healthy. 2 Tsp Celtic Sea Salt 1 Tbl Annie's Worcestershire Sauce 2 Shots Whiskey 1 Tbl Arrowroot Powder Cayenne or any really hot sauce (if you want to make it hotter) Fish Sauce (for when it's served) Green Onions (chop up and garnish if desired. Some veggies to mix with the rice (carrots, celery, zucchini, etc)

Korean Hot Bean Sauce & Black Rice

Make the sauce the day before and marinate your meat overnight. Mix all the ingredients into your marinade bowl: cumin, pepper, turmeric, apple cider vinegar, Korean hot bean sauce, tamari sauce (soy sauce or Bragg's Liquid Aminos), erythritol (see note below), Celtic Brand Sea Salt, Worcestershire sauce, whiskey, and arrow root powder.

Cut up your meat into small chunks and marinate over night.

When ready to cook, start the rice first. It takes a little over 30 minutes to cook black rice. You'll need some veggies to chop up (small chunks): celery, onion, red pepper, carrots (are what I used), but turnips, beets (any color), and zucchini are wonderful too. A little garlic would be a plus, chopped or crushed.

Black rice needs a little over twice as much water as rice and cooks a bit longer. It has lots of fiber and the antioxidant value of blueberries. Add some Celtic Sea Salt and bring it to a rolling boil; then simmer for half an hour. When you see just a little extra liquid in your rice, add the hard veggies (carrots, beets, turnips). In my case, the chopped carrots. Keep simmering till you don't see any more liquid, then stir in the rest of the chopped veggies and cook just a little longer till there is no water left and the rice begins to stick to the bottom (that's the only way I know the rice is done).

When the rice is done, set it aside and fry up your meat (pouring ALL the sauce into the pan). I cook meat at a low/medium heat. The more meat is cooked the less healthier it is. And as always, I recommend only grass fed, organic, or free range meats.

When the meat is done, doesn't take long in my kitchen, create a nice thick, flat, roundish paddy of rice on the center of your plate, and ladle the meat and sauce over it. Garnish with chopped green onions and keep the fish sauce (or soy) handy for sprinkling.

Note on Turmeric: Apparently I'm not too old to learn new tricks. I've just discovered that adding a little black pepper to turmeric increases the bioavailability of the turmeric about a thousand times.

Note on Erythritol: Erythritol does not dissolve well in liquids. The moment I get mine home, I put it into the blender and turn it on high. I make it into powdered sugar. It's the best way to use erythritol and make sure that it blends into your recipes.