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Another great dish from the lovely !

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The steak part, this was actually left over yakiniku from the other night, so the meat marinated in a sweetened soy sauce for 3 days. It really had a good flavor, and went great with the coleslaw, which was sweetly criminal.
( sorry for the lack of proper terms here)

300 grams of steak from the rump of the cow. Sliced to 1/4 inch thickness and chunked into bite sized pieces.
1/2 a sweet onion.
1/2 a sweet bell pepper
1 TBSP butter
~2 TBSP flour
1 1/2 cup milk ( I used soy)
1 cup shredded cheese ( I used mozzarella, but cheddar would be good too)
1/2 tsp salt
1/4 tsp cracked black pepper
2 TBSP veg. Oil
(teriyaki as use would work well for this)

Heat up you sauce pan and add oil until heated. Add your onions until almost translucent, about 3 minutes add in the bell pepper and then fry until onions are translucent. Transfer to a bowl. Add the meat on medium heat, and stir until just done and browned on both sides , remove to the bowl with onions and bell peppers. Try to keep as much of the juices in the pan as possible.

Mix about 1/2 cup milk with the flour, do your best to get the chunks mixed out. Add your butter and melt, on low heat. Slowly add the milk stirring constantly, then when it begins to thicken, add more milk and cheese. Stir until it thickens nicely into a creamy sauce. Add in your salt and pepper ( more or less to taste), then add in the rest if the ingredients. Remove from heat and stir until nicely covered. Serve warm

Sweet balsamic vinegar coleslaw

(I must warn people, I like sweet, like I take shots of maple syrup no prob, so you might want to adjust the sugar to your taste)

1/2 cabbage thinly sliced
1/2 onion Julian sliced
1 carrot grated or very finally sliced.

Dressing:

1 cup mayo
3 TBSP veg. Oil
1/2 cup brown sugar ( or pure cane sugar if you got it)
~2 TBSP balsamic vinegar more or less to taste
1 tsp black sesame seeds
1 TBSP ground flax seed

Cut the cabbage and carrot, place is decent sized bowl. Slice the onion and put in cold water for a few minutes, drain then add to cabbage and carrots. In another bowl mix all ingredients for the dressing. Pour over salad and toss well to coat the whole thing. Let sit in fridge for about 30, then serve cold.

Enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being