In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds (this helps lock in the juices. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients in hot sesame oil until tender.
Combine cornstarch and beef broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
Stir in ground beef.
Toss with hot cooked pasta, and sprinkle with sliced green onions.
Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks.
In small bowl, whisk the egg and then set aside.
Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
In a small bowl, whisk together the broth, soy sauce, hoisin sauce, sesame oil and cornstarch until combined.
In a large nonstick skillet, heat the olive oil over medium heat. Add the broccoli and stir fry for 4-5 minutes until it is bright green and tender crisp. If you like it more well cooked, continue cooking for a couple more minutes. Add the garlic and continue stir frying for another minute or so. Pour the sauce over top of the broccoli and stir well to coat the broccoli with the sauce. Simmer for a minute or two until the sauce is heated through. Serve immediately.