I've had this recipe for a long time. I got it from a close friend. Enjoy!
- Carbohydrate 3.73055526041667 g
- Cholesterol 91.1713333333333 mg
- Fat 10.7548176041667 g
- Fiber 0.653033354103565 g
- Protein 32.8094583333333 g
- Saturated Fat 3.19805846875 g
- Serving Size 1 1 Serving (201g)
- Sodium 168.934442708333 mg
- Sugar 3.0775219063131 g
- Trans Fat 1.12561533333333 g
- Calories 250 calories
Step-by-step
- Cut steak into 1 inch wide, 2 inch long pieces.
- Add onion and cook untill onion is soft.
- Add water and buillion cube and cook until meat is tender.
- Combine seasonnings with corn starch and 2 TBL water and blend.
- Add to meat.
- Add more water if necessary.
- Stir gently untilthickened.
- Cover and cook 2 minutes.
- Then add tomato and cook for 2 minutes.
- Serve over rice
Swapping the round steak for a well-marbled flank steak changes the entire trajectory of this dish, yielding tender strips instead of the chewy leather that lean cuts often produce under direct heat. Round steak lacks internal fat, meaning it easily dries out during the braising phase unless cut strictly against the grain into uniform 1-inch strips. Achieving the right viscosity depends entirely on thoroughly dissolving the 1 tablespoon of cornstarch in cold water before introducing it to the hot pan; pouring dry starch directly into hot liquid creates stubborn lumps rather than a glossy sauce. Tomatoes should be added precisely during the final two minutes of cooking to impart acidity without dissolving into a watery puree. Pairing this iron-rich beef with a steaming bed of jasmine rice provides a neutral starch base that absorbs the savory molasses and soy reduction effectively. Steamed broccoli florets tossed in sesame oil complement the dish by cutting through the rich umami profile of the beef bouillon.
