Kathy's Beef
My mom made this recipe up before I was born, so I've been eating it my whole life. I don't think I would gravitate towards it as an adult, but I would be wrong! It is SO good!
My mom made this recipe up before I was born, so I've been eating it my whole life. I don't think I would gravitate towards it as an adult, but I would be wrong! It is SO good!
- Carbohydrate 61.26233075 g
- Cholesterol 50.2353607 mg
- Fat 17.4451496591667 g
- Fiber 0.299362500238419 g
- Protein 16.0784184526667 g
- Saturated Fat 6.06955422783333 g
- Serving Size 1 1 Serving (152g)
- Sodium 943.796962433333 mg
- Sugar 60.9629682497616 g
- Trans Fat 1.9139702505 g
- Calories 462 calories
Step-by-step
- Put the oil in the pan and brown both sides of the meat.
- Add the garlic, ginger, soy sauce, and brown sugar.
- Mix together well until the brown sugar melts.
- Cook covered on VERY LOW heat for about an hour, turning the meat about every 15 minutes.
- If there's not enough liquid, you can add 1/4 C. water.
- Take the meat out of the sauce--put the lid over it.
- Take the sauce off the burner.
- Sprinkle the brown gravy mix into the sauce.
- Whisk the until all the brown gravy mix is dissolved.
- Put it back on the stove (still without the meat) and add a 1/4 C. water.
- Cook on low until it boils.
- If it's too thick you can add water gradually.
- Serve over rice.
Packed brown sugar acts as the primary driver of viscosity and deep caramelization in this braising liquid, balancing the heavy salinity of soy sauce while encouraging a rich reduction. Because cube steak has already been mechanically tenderized with small cuts through the muscle fibers, it requires precise temperature management rather than sheer cooking time to reach the ideal tenderness without disintegrating.
- Maintain the pan at a very low heat setting so the sugar-heavy braising liquid simmers gently without scorching the bottom of the skillet.
- Test the meat for doneness by pressing it with tongs; it should yield completely and tear apart with slight resistance rather than offering a rubbery bounce.
- Whisk the gravy mix into off-heat liquid to prevent starch clumping before returning the pan to the burner.
- Serve the finished meat over steamed white rice, which functions as an essential neutral starch to absorb the intense sweetness and sodium of the concentrated pan sauce.
Submerge the finished beef back into the balanced gravy before plating to keep the exterior moist. Store leftovers in an airtight container in the refrigerator for up to three days.
