Beef Lo Mein 

Ingredients:

For the Beef:

1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the Lo Mein:

8 oz lo mein noodles or spaghetti
2 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 cup sliced carrots
1 cup sliced bell peppers (red, green, or yellow)
1 cup broccoli florets
1 cup snow peas
¼ cup soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
¼ cup beef broth
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

Instructions:

Marinate Beef: In a bowl, toss the thinly sliced beef with soy sauce and cornstarch until well coated. Set aside to marinate for 10-15 minutes.

Cook Noodles: Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside.

Stir-Fry Beef: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the remaining 1 tbsp of vegetable oil. Sauté the onion, garlic, carrots, bell peppers, broccoli, and snow peas until tender-crisp, about 5-7 minutes.

Combine: Return the cooked beef to the skillet with the vegetables.

Make Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and beef broth. Pour the sauce mixture over the beef and vegetables, stirring to coat evenly.

Thicken Sauce: Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Add Noodles: Add the cooked lo mein noodles or spaghetti and toss everything together until well coated.

Garnish and Serve: Garnish with chopped green onions and sesame seeds, if desired.
Serve hot.

Nasigoreng Recipe (Chicken Fried Rice)

Ingredients

2 cups cooked rice (preferably day-old rice)
300 g chicken breast, cut into small pieces
4-5 garlic cloves, finely chopped
2 eggs
1 carrot, diced
100 g peas (fresh or frozen)
1 onion, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil (or vegetable oil)
1 tablespoon fish sauce (optional)
Salt and pepper to taste
Chopped chives or green onions for garnish

Instructions

1. Prepare the ingredients:
- Ensure all ingredients are prepped and within reach, as cooking fried rice is a quick process.

2. Cook the chicken:
- Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
- Add the chicken and cook until it is well-browned and cooked through. Remove the chicken from the pan and set aside.

3. Cook the vegetables:
- In the same pan, add more oil if needed and sauté the chopped garlic until golden and fragrant.
- Add the onion and cook until it becomes translucent.
- Add the carrots and peas, cooking until they are tender.

4. Prepare the eggs:
- Push the vegetables to the side of the pan and crack the eggs into the pan. Scramble the eggs until fully cooked.

5. Cook the rice:
- Add the cooked rice to the pan and mix well with the vegetables and eggs.
- Return the chicken to the pan.
- Add the soy sauce and fish sauce (if using), mixing well to coat all ingredients.

6. Finish:
- Stir-fry everything for a few minutes until the rice is heated through and slightly crispy.
- Season with salt and pepper to taste.

7. Serve:
- Serve the garlic chicken fried rice on plates.
- Garnish with chopped chives or green onions for a fresh touch.

Pork Tenderloin

Air Fryer Tandoori Chicken

Ingredients

▢6 chicken drumsticks

▢⅓ cup plain yogurt

▢1 tablespoon ginger paste

▢1 tablespoon garlic paste

▢1 tablespoon Kashmiri red chili powder or any other mild red chili powder

▢½ teaspoon ground turmeric

▢1 teaspoon garam masala

▢1½ teaspoons kosher salt

▢1 tablespoon dried fenugreek leaves Kasoori methi

▢1 tablespoon lemon juice

▢cooking oil spray

Instructions

Pat dry the chicken drumsticks with a paper towel. Then using 2 pieces of paper towels, pick up one drumstick and pull the skin down from the thickest part of the chicken to the narrow end and remove the skin. Repeat for the remaining chicken drumsticks. Paper towels will help you get a grip on the skin and remove it easily.

Make 3-4 slits across the thick part on each drumstick.

Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add to the chicken. Add lemon juice and mix everything coating the chicken with the marinade

Allow the chicken to marinate for at least 20 minutes or you can also marinate in the refrigerator for up to 24 hours.

Preheat the air fryer to 350°F. Lightly spray the air fryer basket with cooking oil. Line the marinated chicken in the basket and spray with oil.

Air fry at 350°F for 15 minutes. Shake the basket halfway and lightly spray with oil.

Once the cooking cycle is completed check the internal temperature of the thickest piece and make sure it’s at 165°F. You may continue to cook the chicken or add 1 to 2 minutes for charred marks but make sure not to overcook.

Serve with fresh lemon wedges, cilantro mint chutney. Pair it with the crunchy cucumber salad for a delicious low carb meal.