Heat 4 Tbs red pepper sauce and Tsp ginger in Tbs peanut oil in wok, slice red flank steak in small thin strips, stirfry till fragrant, 2 minutes. Set aside. In pan drippings and leftover pepper sauce, stirfry thinly sliced red beets till soft and make rainbow shape half ring across top of serving platter. Stir-fried Flank steak meat on top in mild red pepper sauce with sweet mild red paprika powder on top.

Boil 1 cup of sushi rice in 2 cups of water with 1 Tsp yellow turmeric, Tsp garlic and Tsp of sesame oil, boil five minutes, stir once, lid on, rest and cool an hour. (Optional) Fry Spanish peanuts till they release their oil and become fragrant, then sprinkle on the cooled rice. This is your second half ring, yellow colored, next to the red.

Soak black beans one hour, boil one hour in water, soy sauce, Tbs of lard and granulated garlic till soft and slightly bitter, drain and stirfry in few drops of sesame oil till refried, place in center ring inside the rice.

Make instant sweet and sour onion rings. Slice white part of mexican onion bulbs thin, stirfry and douse with warm honey dissolved in warm lemon juice, fill remaining half circle on platter next to the black beans to complete the rainbow effect. Decorate stirfried onion rings with a few fresh white onion slices. Serve as pizza slices. Enjoy.

Stirfry green peas and green mexican onion stalks and Tsp ground ginger together in wok, when hot, douse with half cup of sweet mirin cooking wine till brilliantly green, place in half circle between the black beans and the yellow rice.