This originally was from a food newsletter that I subscribed to. I can't remember the name of the newsletter now, however, immediately recognized it as a sort of variation of Chinese Red Cooked Beef and thus I dubbed it in our household.
I do remember that it was made with round steak. It never seemed to me that round steak held up to the long simmering time so I changed it to chuck.
Other than that, it is unchanged. Simply scrumptious for a winter day I must say. I post it now so that y'all have a frame of reference for my Hamburger and Rice recipe.
Step 1:
2 pound chuck steak, in 1” cubes
2 tablespoons oil
Brown beef over high heat. Remove meat and juices to a bowl.
Step 2:
2 large onions, sliced
2 cloves garlic, minced
1 heaping tablespoon sugar
Cook onions with garlic and sugar until golden. Push onions to the side. Dump meat back into pan and pile onions over it.
Step 3:
3 tablespoons dark soy sauce
Water
Add soy sauce and water (enough for the meat to simmer in). Let meat simmer, covered, until tender (1½-2 hours). When tender, uncover pan and cook a little more to thicken and intensify juices.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Wednesday, August 06, 2008
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