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.
2 pound chuck steak, in 1” cubes
2 tablespoons oil
Brown beef over high heat. Remove meat and juices to a bowl.
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.
3 tablespoons dark soy sauce
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.