Lots of reading, some movie watching and a bit of cooking later, that's a wrap on this fun weekend. Already looking forward to the next one!
1. Whisk oyster sauce, vinegar and pepper flakes in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of beef until well browned, about 3 minutes. Transfer to bowl and repeat with additional tablespoon oil and remaining beef.
2. Add remaining oil and bell pepper to skillet and cook until just softened, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Add chicken broth and cook until thickened, about 1 minute.
3. Add green beans and cook until bright green and tender, about 2 minutes. Return beef and any accumulated juices to skillet. Add oyster sauce mixture and cook until thoroughly incorporated and thickened, about 1 minute.
1. Combine lentils and 2 cups vegetable broth in microwave-safe bowl. Cover and microwave until lentils are al dente and most of the liquid is absorbed, about 8 minutes.
2. Heat butter in Dutch oven over medium-high heat until melted. Add onion and cook until softened, about 3 minutes. Add garlic, ginger and curry powder and cook until fragrant, about 30 seconds.
3. Add lentils, remaining broth, and tomato to pot and cook until lentils are very tender and flavors meld, 10 to 12 minutes. Season with salt and pepper. Ladle soup into bowls, sprinkle with cilantro, and dollop with yogurt.
