Type what you have

Ingredients

• ✓ onion
• coconut milk
• banana

Instructions

1. 1 Combine coconut milk and onion in a bowl; set aside.
2. 2 Bring a large pot of water to a boil over medium heat. Boil bananas in their skins for 30 to 40 minutes; drain. Run bananas under cold water until they are cool enough to handle. Remove bananas whole from their skins.
3. 3 Heat a large saucepan over medium-high heat. Place bananas into in the pan. Pour coconut milk and onion over bananas; cook until coconut milk is foamy. Allow to cool for 5 minutes before serving.

By Goddess

Ingredients

• ✓ onion
• soy sauce
• hot chile pepper
• white vinegar

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ onion
• watermelon
• pineapple
• cilantro
• orange juice
• hot pepper sauce

Instructions

1. 1 Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour.

By BRIDGETTEC

Ingredients

• ✓ onion
• corned beef brisket
• spice packet
• potato
• carrot
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ onion
• potato
• egg
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ onion
• russet potato
• egg
• all-purpose flour
• salt
• peanut oil

Instructions

1. 1 Grate potatoes in a food processor fitted with the grater attachment. Transfer to cheesecloth; wring well to remove as much moisture as possible.
2. 2 Place 2 cups potatoes in a medium bowl (save any extra for another use). Add egg, flour, onion, and salt; stir until well combined.
3. 3 Heat 1/4 inch of oil in a large, heavy-duty skillet over medium-high heat. Add large spoonfuls of potato mixture, pressing down to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes per side.
4. 4 Drain on paper towel-lined plates.

By Eileen Mintz

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. Continue cooking and stirring until onion is golden brown, 10 to 15 minutes more. Transfer onion to a large bowl.
4. 4 Stir cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper into onion in the bowl. Pour mixture into an 8-inch square pan.
5. 5 Bake in the preheated oven until firm, about 35 minutes.

By basg101

Ingredients

• ✓ onion
• egg
• canola oil
• salt
• chicken liver
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs into a saucepan and cover with water. Bring to a boil, then remove the from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Meanwhile, heat canola oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 more minutes. Transfer to a plate.
4. 4 Cook chicken livers in the same skillet until no longer pink in the center and the juices run clear, 5 to 10 minutes. Place chicken livers onto the same plate as onions and allow to cool.
5. 5 Process chicken livers and onions in a food processor to the desired consistency.
6. 6 Transfer to a bowl, season with salt and sugar, and stir in chopped eggs.
7. 7 Chill before serving, about 2 hours. Enjoy!

By KarenTheMiltch

Ingredients

• ✓ onion
• russet potato
• egg
• bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Place potatoes on a clean kitchen towel and squeeze out any excess moisture. Transfer to a bowl and stir in eggs, onion, bread crumbs, salt, and pepper.
3. 3 Spray the air fryer basket with nonstick spray. Drop 1/4 cupfuls potato mixture into the basket. Spray tops with nonstick spray.
4. 4 Air fry until crispy and golden brown, 8 to 12 minutes.

By Yoly

Ingredients

• ✓ onion
• potato
• saltine cracker
• egg
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Combine potatoes, crackers, eggs, onion, salt, and pepper together in a large bowl.
2. 2 Heat oil in a large, heavy skillet over medium-high heat.
3. 3 Scoop potato mixture with a spoon, press it against the side of the bowl to remove excess liquid; carefully drop into oil, flattening top slightly with the back of a spoon to make an even thickness.
4. 4 Cook in batches until brown and crisp, 3 to 5 minutes per side. Drain on a paper towel-lined plate.

By Lindsay

Ingredients

• ✓ onion
• potato
• egg
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. 3 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
4. 4 Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. 5 Fry, turning pancakes once, until golden brown and crisp. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
6. 6 Serve warm.

By Heather Fantasia

Ingredients

• ✓ onion
• potato
• all-purpose flour
• salt
• black pepper
• egg
• oil

Instructions

1. 1 Place potatoes in salted water and let sit for about 15 minutes.
2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

By Lauren Magenta

Ingredients

• ✓ onion
• vegetable oil
• beef brisket
• black pepper
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
2. 2 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
3. 3 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

By FRIENDLYFOOD

Ingredients

• ✓ onion
• butter
• cabbage
• celery
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ onion
• vegetable oil
• mayonnaise
• egg
• all-purpose flour
• salt
• pepper
• broccoli

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
4. 4 Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until broccoli is tender, about 90 minutes.

By JerusaleMom

Ingredients

• ✓ onion
• sweet potato
• egg
• black pepper
• olive oil
• salt
• applesauce
• yogurt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2. 2 Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
3. 3 Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

By Kerry

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• salt
• pepper
• egg
• bread crumb
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ onion
• ground beef
• garlic
• salt
• pepper
• hamburger bun
• wasabi paste
• mayonnaise
• cheddar cheese

Instructions

1. 1 In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
4. 4 Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

By Jethro Beltran

Ingredients

• ✓ onion
• beef brisket
• water
• ketchup
• white vinegar
• garlic
• brown sugar
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ onion
• chickpea
• parsley
• garlic
• cumin
• coriander
• salt
• baking soda
• flour
• egg
• olive oil

Instructions

1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Ingredients

• ✓ onion
• egg substitute
• cheddar cheese
• parmesan cheese
• salt
• black pepper
• garlic powder
• red pepper flakes
• olive oil
• mushroom
• spinach

Instructions

1. 1 Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and pepper flakes together in a bowl.
2. 2 Heat oil in a nonstick skillet over medium heat. Add mushrooms and onion; cook until tender, 4 to 5 minutes. Add spinach; cook until wilted, 3 to 4 minutes. Add egg mixture, swirling skillet to evenly distribute egg mixture.
3. 3 Cook until egg mixture is set in the middle and no longer runny, 5 to 10 minutes. Cut into wedges to serve.

By SaraBeth

Ingredients

• ✓ onion
• ground beef
• water
• ketchup
• worcestershire sauce
• beef bouillon
• oregano
• black pepper
• cornstarch
• pie crust
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ¾ cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
3. 3 Whisk cornstarch and remaining ¼ cup water together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
4. 4 Cut pie dough into 12 circles using a 4-inch biscuit cutter. Line each prepared muffin cup with a pie dough circle, pressing into the bottom and up sides of cups. Fill each cup with meat mixture.
5. 5 Cut puff pastry dough into 12 circles using a 3-inch biscuit cutter. Top each filled muffin cup with a puff pastry circle; seal edges together. Brush puff pastry tops with beaten egg.
6. 6 Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool pies in the muffin tin before removing, about 10 minutes.

By TIARE1

Ingredients

• ✓ onion
• potato
• egg
• all-purpose flour
• salt
• oil
• oil
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ onion
• vegetable oil
• chicken breast
• mushroom
• green bell pepper
• yellow bell pepper
• red bell pepper
• teriyaki sauce
• pineapple chunk
• garlic powder
• red pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.
2. 2 Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.

By HEZZZ1223

Ingredients

• ✓ onion
• beef short rib
• salt
• black pepper
• water
• pineapple chunk
• brown sugar
• worcestershire sauce
• ketchup
• garlic
• sage
• thyme
• mustard

Instructions

1. 1 Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
2. 2 Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
3. 3 Cook on High for 4 hours (on on Low for 6 to 8 hours).

By Mama Luvs Papa

Ingredients

• ✓ onion
• egg
• beef liver
• chicken liver
• corn oil
• chicken fat
• corn oil
• salt
• black pepper
• chicken fat

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
4. 4 Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
5. 5 Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

By LRUTENBERG

Ingredients

• ✓ onion
• olive oil
• mushroom
• green bell pepper
• garlic
• shrimp
• egg
• milk
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ onion
• baking potato
• vegetable oil
• salt
• sugar
• black pepper
• garlic
• water
• egg
• all-purpose flour
• egg yolk
• milk

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. 2 Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Add onions; cook and stir until onions softened and translucent, about 5 minutes.
3. 3 Combine potatoes and onions in a large bowl; season with 2 teaspoons salt, sugar, black pepper, and garlic. Mash until smooth; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Beat warm water, remaining 1/2 cup oil, 2 eggs, and remaining 1 teaspoon salt together in a large bowl; gradually stir in flour. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Divide dough into 3 even pieces; roll each piece out to about 9x13-inches, then cut each in half lengthwise. Divide and spread potato mixture down center of each dough strip. Roll each strip around filling; gently press to seal to make 6 logs.
7. 7 Cut each log into 1-inch slices; place cut-sides down on the prepared baking sheet. Gently press edges of dough toward center of potato mixture to form a bun. Whisk 2 egg yolks and milk together in a small bowl; brush each knish with egg yolk mixture.
8. 8 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Sarah Dipity

Ingredients

• ✓ onion
• green bell pepper
• carrot
• chicken breast
• orange juice
• whiskey
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• orange juice
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Ingredients

• ✓ onion
• ground beef
• olive oil
• cherry tomato
• green onion
• soy sauce
• lemon
• garlic
• beef bouillon
• black pepper
• water chestnut
• green bean
• coconut milk
• red chile pepper

Instructions

1. 1 Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
2. 2 Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
3. 3 Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

By Sheila Baker