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