PhilipLawlor.com

1 lb. flank or sirloin steak, sliced diagonally into strips
1/2 c. fresh lime juice
3/4 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
1 med. onion
1 med. green or red pepper
4 tbsp. oil
Four tortillas, warmed

Soysauce 1 cup
Orange Juice 1/2 cup
Vinegar (Rice wine) 1/4 cup
Garlic (minced/chopped and/or whole - your choice)
Honey/ Dark Corn Syrup/ Brown Sugar (or white) 1/4 cup
5 spice 1/4 tsp (don’t put in too much!)

Optional
Oil (Peanut or veg) 1 tbsp
Chile Oil 1 tsp
Thia Chile Paste 1-3 tbsp (adj for spice)
Red chile flakes (adj for spice)
Galangal Fresh 1-2 slices diced (adj for spice)

1/2 tablespoon vegetable oil
1/4 cup chopped yellow onion
1 teaspoon chopped garlic
1 cup ketchup
2 tablespoons dark brown sugar
1 1/2 teaspoons molasses
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 2 1/2 cups